Meatless Buffalo Ranch Kettle Chip Nachos

Vegetarians should not miss out on the deliciousness that nachos offer and my Meatless Buffalo Ranch Kettle Chip Nachos are the perfect solution! A delicious Buffalo + BBQ combo sauce atop crunchy kettle baked chips, roasted veggie toppings, and melty cheese turn this dish into the perfect healthy comfort food for the entire family.

Does anyone love nachos as much as I do?! I mean, I'm literally obsessed with dinners like this not only because it's so easy to whip together, but also because you can really personalize it based on your tastebuds and personal preferences-----especially when making it for your family.

Why Meatless Nachos?

Perhaps my favorite part of homemade nachos is using a sheet pan to make these Meatless Buffalo Ranch Kettle Chips Nachos, my current favorite recipe. All ingredients are easily layered on a rimmed sheet pan before baking to warm the ingredients together and melt the cheese. It is the most simple recipe ever, and the flavors are explosive and complex. Sheet pan nachos are great for any home cook – beginner or advanced. Trust me!

The Importance of Toppings on Sheet Pan Nachos

While the protein, chips, and cheese are the bulk of what makes nachos so spectacular, the toppings are often overlooked. Toppings on nachos are essential for freshness and additional crunch. To me, the crunch of the chips is not enough. I also want a nice balance between crispy and soft----which is where the roasted veggies come in handy!

As you may be able to tell, I love a wide variety of toppings on my nachos. Usually toppings for many of my sheet pan nachos are kale, enchilada sauce, onions, garlic, buffalo chickpeas, tomatoes, jalapeños, and of course, cheese. You can add additional toppings such as plain Greek yogurt, sour cream, avocado, hot sauce, or anything else you like on nachos----or perhaps my easy homemade Ranch sauce like in this recipe.

The Best BBQ Sauce for These Nachos

These Meatless nachos are coated in both a Buffalo sauce and a sweet and spicy BBQ sauce that’s easy to make in one pan on the stove. You’ll need:

• Tomato sauce
• Balsamic vinegar. For a bit of sweetness and acidity
• Agave. Honey also works.
• Sriracha. Use more or less to meet your spice preference.
• Maple syrup. Or use more agave/honey.
• Red pepper flakes
• Ground mustard. This is found in the spice aisle.
• Onion powder
• Smoked paprika

Making Easy Ranch Sauce for Nachos

That’s right, the ranch sauce for these nachos is totally easy to make and can be stored for later use!

The base of this ranch recipe is mayonnaise, which is then whisked together a few other simple flavorings like:

• Sour Cream. Feel free to use full-fat if you'd like. I love using fat-free.
• Almond milk. You can of course substitute this with actual Buttermilk or another fave plant-based milk.
• Lemon juice. For a bit of brightness and acid.
• Seasonings. For an enhanced taste, I like to add salt, black pepper, garlic powder, chives, parsley, and dill.

More Fan-Favorite Meatless Nachos:

If you're a true lover of nachos like I am (and my readers), then these other nachos will surely be a new staple in your house:

Sheet Pan Buffalo Chickpea Nachos

Loaded BBQ Quinoa Taco Fries

Black Bean + Quinoa Skillet Nachos

How to Store Leftover Nachos

Like other dishes, any leftover nachos can be stored in an air-tight container in the refrigerator for up to 3 days. Simply warm in the oven at 400 degrees Fahrenheit until fully heated through for the best results.

Other Easy Meatless Weeknight Meals to Try:

• Easy Bruschetta Pasta w/ Parmesan
• The Ultimate Veggie Pizza
• Chipotle BBQ Butternut Squash Tacos
• Creamy Garlic Pasta w/ Roasted Chickpeas
• Butternut Squash Stuffed Shells

MADE OUR RECIPE(S)?

If you choose to make these Meatless Buffalo Ranch Kettle Chip Nachos or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love, rate, comment below, + share!

Meatless Buffalo Ranch Kettle Chip Nachos

January 7, 2022 •

By Shanika

5 from 1 vote

This Meatless Buffalo Ranch Kettle Chip Nachos recipe will make you re-imagine nachos in a new way! These nachos are spicy and flavorful, served under a blanket of cheese and yummy, healthy roasted veggie toppings. A healthy vegetarian twist on classic nachos!

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Serves: 4 servings

Units:

US Customary|Metric

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Ingredients

NACHOS:

• 1 (8 oz.) bag Kettle cooked potato chips
• handful of broccolini, ends chopped
• 2 cups herb roasted tomatoes
• 2 jalapeños, diced
• 2 cups mini bell peppers
• ¼ cup BBQ sauce, homemade or store-bought (See Notes!)
• 1 cup Buffalo sauce, homemade or store-bought
• 1 cup Thick-cut sharp cheddar cheese, shredded
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon smoked paprika

EASY HOMEMADE RANCH SAUCE:

• 1 cup organic mayonnaise
• ½ cup low-fat sour cream
• ¼ cup Almond milk, unsweetened (See Notes!)
• 2 tsps freshly-squeezed lemon juice
• 2 tsps dried parsley
• 1 teaspoon dried dill
• 1 teaspoon dried chives
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• Pinch of black pepper

Instructions

ROAST THE VEGGIES:

• Preheat your oven to 400 degrees Fahrenheit and prepare TWO rimmed baking sheets by lining it with parchment paper.
• Add the broccolini, tomatoes, mini bell peppers, and jalapeños unto one of the baking sheets (in a single layer) and drizzle with olive oil and season with seasonings (1 teaspoon each: salt, black pepper, garlic powder, smoked paprika, oregano, basil, parsley, and red pepper flakes) and bake for 10-15 minutes or until veggies are charred, wilted, and tender. Remove and let cool slightly.

ASSEMBLY:

• In a small bowl, mix together the buffalo and BBQ sauces until combined.
• Add the kettle chips to the other prepared baking sheet, spreading them out evenly, followed by: the Buffalo/BBQ sauce (drizzled generously atop all chips), shredded cheese, roasted broccolini, tomatoes, bell peppers, and jalapeños.
• Bake for 15-20 minutes, until veggies are even more tender and cheese has fully melted. Remove from oven once done.

TO MAKE THE RANCH SAUCE:

• In a bowl or measuring cup, mix together all sauce ingredients until creamy and smooth. Refrigerate until ready to use.
• To serve, top everything with homemade Ranch sauce and guacamole, if desired.
• Wallah!
• Bon Appetit!

Tips & Tricks

• STORAGE: Leftovers can be stored in an air-tight container for up to 3 days. Reheat in the oven when ready serve.
• STORAGE (RANCH SAUCE):Any leftovers can be kept in a tightly sealed jar and refrigerated for up to 2 weeks. 
• WHAT PLANT-BASED MILKS ARE GOOD FOR THIS RECIPE? My go-to plant-based brand for Cashew milk when using store-bought is the Forager Project. However, you can always use your fave or one of the following: Almond, coconut milk, homemade oat milk (froths/foams VERY WELL), homemade cashew milk, flax milk, etc.
• HOMEMADE BBQ SAUCE: You can see how to make your own homemade BBQ sauce from my BBQ Cauliflower Wings recipe.

Nutrition

Calories: 945kcal | Carbohydrates: 57g | Protein: 15g | Fat: 75g | Saturated Fat: 16g | Polyunsaturated Fat: 31g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 3987mg | Potassium: 1168mg | Fiber: 6g | Sugar: 15g | Vitamin A: 5860IU | Vitamin C: 184mg | Calcium: 350mg | Iron: 3mg

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