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St. Philip's College culinary students compete to create healthy snacks for Super Bowl

SAN ANTONIO – Some St. Philip's College culinary students were asked to come up with healthy snacks for the big game this weekend.

Traditional Super Bowl food usually fits into three categories.

“Tasty, bite-sized, unhealthy,” said Patrick Costello, a chef instructor at St. Philips.

Costello hoped his students could make healthy snacks in the annual KTSA Super Bowl Iron Chef Challenge. The students hoped to please judges with treats that were both nutritious and satisfying.

“Super Bowl appetizers tend to be very heavy, carb loaded, sugar loaded,” said Sandy Dreitzler, a senior culinary student at St. Philips.

The students said there are some creative and healthy options that won’t make you drowsy by halftime.

"Hummus doesn't have to always be made out of chickpeas. You can do an avocado hummus, cauliflower hummus,” said P.J. Johnson, a senior culinary student at St. Philips.

If hearty fare is your go-to, the students said there are some options.

“I would probably do leaner cuts of meat. You can char broil them. You can make them big on flavor with smaller sizes. You can put them on a little bit of bread, put them on a cracker, melted with cheese,” said Isaias Saldana, a senior culinary student at St. Philips. 

The students said veggies — whether they be roasted or raw or in a slaw — are a great option instead of chips, and are full of vitamins.

The challenge had a close finish, but Saldana ended up with this year’s win. He and Dreitzler graduate in just a few months.


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