‘The View’ co-hosts share their favorite snacks for Super Bowl 2026

As everyone tunes in for the opening kickoff, they’ll also be kicking their diets to the curb. Whether you’re watching the game, the halftime show, or something completely different, The View co-hosts are serving up their favorite easy, crowd‑pleasing Super Bowl snacks—perfect for your pre‑game tailgate or watch party.

Our thanks to chef Jackie Bakula for getting these dishes TV-ready for our Snack Down! Check out her Substack, Pass The Salt.

Sunny Hostin’s Game Day Chili
Sunny brings back her annual chili tradition with a Puerto Rican twist in honor of Bad Bunny—inspired by Natasha’s Kitchen and made with impossible beef, adobo, sazón, and plenty of Hostin magic. Recipe adapted from Natasha Kravchuk | Serves 10

Ingredients

•2 lbs impossible beef
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 teaspoon adobo seasoning
• 2 teaspoons ground cumin
• 2 tablespoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1½ teaspoons salt, or to taste
• ½ teaspoon black pepper
• 1 cup red wine (Belle Glos Pinot Noir)
• 30 oz kidney beans, drained and rinsed
• 1 (14.5‑oz) can diced tomatoes, with juices
• 1 (10‑oz) can diced tomatoes and green chiles, with juices
• 30 oz tomato sauce
• Mashed potatoes, for serving

Toppings (optional)
Shredded cheddar, sour cream, scallions, avocado, crushed tortilla chips, sliced jalapeños, cilantro, and lime wedges

Directions
Add all ingredients to a slow cooker and stir to combine. Cook on high for 3–4 hours or on Low for 6–8 hours. Taste and adjust seasoning as needed.
Serve warm, spooned over mashed potatoes, with your favorite toppings.

Ana Navarro’s Tostones Bar
Ana brings a Latin and Caribbean staple to game day: crispy, twice‑fried tostones set up bar‑style with proteins and toppings so everyone can build their own. Recipe courtesy of Jackie Bakula | Serves 8–10

Tostones
• 6–8 large green (unripe) plantains, peeled and cut into 1‑inch rounds
• Neutral oil, for frying
• Kosher salt

Proteins
Garlic Shrimp
• 2 tablespoons olive oil
• 1½ lbs large shrimp, peeled and deveined
• 5 garlic cloves, minced
• 1 lime, zested and juiced
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Pulled Chicken
• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 1 orange bell pepper, finely diced
• 2 garlic cloves, grated
• 2 tablespoons chopped cilantro
• 1 packet sazón
• 8 oz tomato sauce
• ¼ cup manzanilla olives
• 1 teaspoon adobo seasoning
• 4 cups shredded chicken (store‑bought rotisserie)

Guava Pork
• 2 tablespoons olive oil
• 2 lbs pork tenderloin, cut into 1‑inch cubes
• 1 teaspoon sazón
• 1 teaspoon ground cumin
• 3 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 cup guava paste
• ¼ cup apple cider vinegar
• 1 lime, juiced
• Salt and pepper, to taste

Toppings
Garlic mojo, chimichurri, mayo‑ketchup, crema, diced tomatoes, diced red onion, cilantro, sliced avocado, lime wedges, crumbled queso, pickled red onions, crushed chicharrones, sliced jalapeños, and hot sauce

Directions
Tostones:
Heat oil in a deep skillet to 325°F. Line a sheet tray with paper towels. Fry plantain pieces in batches for 3–4 minutes per side until light golden. Drain 1–2 minutes. Smash each piece to about ¼–½ inch thick (use a tostonera or the bottom of a glass/plate wrapped in plastic).
Increase the oil to 350°F. Fry the flattened plantains again for 2–3 minutes per side until crispy and golden. Drain on a wire rack set over a sheet tray and immediately season with kosher salt. Keep warm in a 200°F oven.

Garlic Shrimp:
Heat a large sauté pan over medium heat with olive oil. Toss shrimp with garlic, lime zest and juice, smoked paprika, salt, and pepper. Cook until pink and curled into a “C.” Keep warm.

Pulled Chicken:
Heat olive oil in a high‑sided pan. Add onion, bell pepper, and garlic; cook until fragrant. Stir in cilantro, sazón, tomato sauce, olives, and adobo; bring to a gentle simmer. Stir in chicken and keep warm.

Guava Pork:
Heat olive oil in a high‑sided sauté pan. Season pork with sazón, cumin, salt, and pepper; brown on all sides. Add garlic and cook until fragrant. Whisk guava paste with vinegar and ½ cup water; add to the pan. Cover and cook on low for 30–40 minutes until tender. Stir in lime juice and keep warm.
Set up a build‑your‑own bar with tostones, proteins, and toppings.

Joy Behar’s Stuffed Mushrooms
One of Joy’s favorite appetizers comes straight from the best—Ina Garten. These stuffed mushrooms get an Italian‑inspired twist and deliver rich, savory flavor in every bite. Recipe courtesy of Ina Garten | Serves 6–8

Ingredients
• 16 extra‑large white mushrooms, caps and stems separated
• 5 tablespoons good olive oil, divided
• 2½ tablespoons Marsala wine or medium‑dry sherry
• ¾ lb sweet Italian sausage, casing removed
• ¾ cup minced scallions, white and green parts (about 6 scallions)
• 2 teaspoons minced garlic (2 cloves)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ⅔ cup panko breadcrumbs
• 5 oz Italian mascarpone cheese
• ⅓ cup freshly grated Parmesan cheese
• 2½ tablespoons minced fresh parsley

Directions
Preheat the oven to 325°F. Trim and finely chop the mushroom stems; set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons olive oil and the Marsala; set aside.
Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling with a wooden spoon; cook 8–10 minutes until browned. Add chopped stems; cook 3 minutes. Stir in scallions, garlic, salt, and pepper; cook 2–3 minutes more.
Add panko and stir to combine. Swirl in mascarpone and cook until melted and creamy. Off the heat, stir in Parmesan and parsley; season to taste. Cool slightly.
Fill each mushroom cap generously with the sausage mixture. Arrange in a baking dish in a snug single layer. Bake 50 minutes, until the stuffing is browned and crusty.

Alyssa Farah Griffin’s Martini Dip Chips
A bold, briny party staple from an online recipe Alyssa’s husband found. Even if she can’t indulge in a martini this year, she’s sharing it so everyone can enjoy. Recipe courtesy of Jackie Bakula | Serves 6–8

Ingredients
• 1 (13‑oz) bag salt and vinegar chips
• 1–2 tablespoons hot honey
• 1 cup pitted Castelvetrano olives, halved (reserve brine)
• 6 oz crumbled blue cheese (or crumbled feta)
• 6 slices prosciutto, crisped (or crispy bacon)

Directions
Preheat the oven to 400°F. Lay prosciutto slices flat on a parchment‑lined baking sheet. Bake 5–7 minutes until crispy and golden. Let cool, then crumble or break into pieces.
Tower the chips into martini glasses for serving. Drizzle each tower with hot honey. Add the olives, crumbled cheese, and crispy prosciutto. Drizzle a little olive brine over each tower for an added “martini” flavor and serve.

Sara Haines’ Game Day Pretzel Rods
Sara saves the best—and easiest—for last: chocolate‑covered pretzel rods that are guaranteed crowd‑pleasers for kids and adults alike. Recipe courtesy of Jackie Bakula | Serves 10–12

Ingredients
• 1 bag large pretzel rods
• 12 oz navy blue candy melts
• 2 oz white candy melts
• 6 oz green candy melts
• Green sprinkles
• Silver sanding sugar
• 6 oz red candy melts
• Red sanding sugar

Directions
Line two baking sheets with parchment paper. Melt each color of candy melts in separate bowls in 30‑second increments in the microwave, stirring until smooth. Transfer melted candy to tall glasses or silicone dipping containers.

Turf Rods: Dip a pretzel rod about two‑thirds of the way into the green candy melts, allowing excess to drip off. Immediately coat with green sprinkles to mimic the “field.” Repeat.

Seahawks Footballs: Dip the rod in navy melts. While wet, sprinkle the very tip with silver sanding sugar.

Patriots Footballs: Dip the rod in navy melts. While wet, sprinkle the tip (and a small band at the bottom of the chocolate) with red sanding sugar.
Lay all navy‑coated rods on parchment paper and let them harden completely.

Football Laces: Melt the white candy melts and transfer to a piping bag or a zip‑top bag with a tiny corner snipped off. On the hardened navy section, pipe one long vertical line, then 5–6 short horizontal “stitches” across it. Add a thin white ring at the top and bottom of the navy section to finish the football look.

Serve standing up in team‑colored sugar.