6 Gluten Free Snack Recipes

Welcome! Up your game with these snack recipes for a gluten free Super Bowl. We’ve compiled 6 snack recipes into one place to make it easy for you to kick off your Super Bowl party in tasty gluten free style. Enjoy!

A quick video demonstration of all these recipes being made is on Celiac Kitchen’s YouTube channel.

1 Corn Salsa

Chop & combine:

• 1 jalapeño

• 1 onion

• 1 tomato

• 1 ear fresh corn, off cob

• Cilantro (optional)

• Juice from 1 lime

• Salt and pepper

Stir together and serve with your favorite chips or as a topping for nachos!

Corn Salsa

2 Freshly Made Potato Chips Dipped in Chocolate

Potato Chips

Ingredients:

• 2 russet potatoes, sliced thin

• 6 cups canola oil

• 5 cups water

• ½ cup white vinegar

• Salt (to taste)

Directions:

1. Prepare potatoes

• Rinse potato slices until water runs clear; strain; set aside

• Bring a large pot of water to a boil

• Add white vinegar

• Add potatoes; return to slow boil for 5 min

• Drain; pat dry

2. Fry potato slices

• Heat oil to 350°F

• Cook in small batches; 5-7 min

• Spread cooked chips on paper towels

• Salt to taste

Dipping Chocolate

Ingredients:

• 4 oz melting chocolate

• 1½ teaspoon shortening

• Coarse sea salt (to taste)

Directions:

• Put chocolate and shortening in microwave safe bowl

• Microwave 30 seconds, stir; repeat

• If chocolate needs more than two 30 second intervals, continue at 15 second intervals and stir in between to ensure chocolate does not burn

• Dip chips into chocolate

• Place on parchment paper, allow to harden

• Lightly sprinkle chips with coarse sea salt to taste

Freshly Made Potato Chips Dipped in Chocolate

3 Queso*

1. Mince:

• 1 jalapeño

• 1 shallot

• 1 clove of garlic

2. Shred:

• ¼ c white cheddar

• ¾ c low moisture mozzarella

3. In a medium sauce pan:

• Melt 1 tablespoon butter in sauce pan on medium low heat

• Sweat jalapeño, onion and shallot in melted butter, 3 – 5 minutes

• Stir in 1 tablespoon gluten free 1 to 1 flour, about 1 min

• Add 1 cup whole milk

• Simmer & stir until it begins to reduce and thicken, 2 – 3 minutes

• Stir in cheese until melted & blended in sauce

• Salt & pepper to taste

* Queso is best when made just before serving

Queso

4 Wings

1. Prepare chicken:

• Use slight pressure from a knife to separate wing sections at joints, according to your preference

• Place in a bowl and lightly salt & pepper, flavor will come from sauce

• Let rest in fridge 15 minutes

• Dredge wings in gluten free rice flour

2. Fry chicken wings:

• Heat oil to 375°F

• Cook 10 – 12 minutes

• Dry on paper towels

Sweet and Tangy Sauce

Ingredients:

• 3 T butter

• 2 cloves garlic, chopped

• ¼ teaspoon red pepper flakes

• ¾ teaspoon brown sugar

• 1 tablespoon honey

• ⅛ teaspoon sesame oil

• 1½ teaspoon sriracha

• ¼ cup soy sauce

• ⅓ cup maple syrup

• ½ cup water

• A few drops of lemon juice

Directions:

• With heat on #3, melt butter in medium sauce pan

• Add garlic; cook 2 -3 minutes

• Turn heat to medium; stir

• Add few drops of lemon juice

• Keep on medium heat until it starts to boil; 5 minutes

• Reduce heat to simmer

• Stir occasionally, simmer until it thickens

• Strain sauce

• Taste, add more of any of the flavors to suit your preference

Crispy Wings with Sweet and Savory Sauce

5 Pimento Cheese Spread

Ingredients:

• 1 cup shredded sharp cheddar cheese

• 4 oz cream cheese, room temp

• 3 tablespoons mayonnaise (high quality or homemade works best)

• 2-3 tablespoons pimento peppers, drained

• ¼ teaspoon salt

• ¼ teaspoon garlic powder

• ⅛ teaspoon onion powder

• ⅛ teaspoon ground black pepper

• ¼ teaspoon red pepper flakes

• ¼ - ⅛ teaspoon fresh lemon juice (optional)

Directions:

• In food processor combine shredded cheese, cream cheese, mayonnaise and seasonings

• Use chop setting giving it light pulses until well mixed

• Add pimento and lemon juice

• Let rest in refrigerator at least ½ hour, overnight is fine

• Serve with your favorite GF crackers or breads. Enjoy!

Pimento Cheese Spread

6 Puppy Chow

Ingredients:

• 1⅓ cups chocolate chips

• ⅔ cup peanut butter (creamy peanut butter brands work better than natural peanut butters for this recipe)

• 12 cups (1 box) gluten free Rice Chex cereal

• 2 - 3 cups powdered sugar, depending on your preference

Steps:

1. Place chocolate chips & peanut butter in large skillet; use low heat, stir until melted

2. Add cereal; turn off heat; gently mix until evenly coated

3. Place ½ - ¾ cup powdered sugar in zip lock bag

4. Add cereal mix

5. Let air into bag; seal and shake until evenly coated

6. Add another ¼ - ½ cup powdered sugar; shake

7. Repeat steps 3 - 6 until entire batch is covered

Puppy Chow