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!
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 ChipsNachos, 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:
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.
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:
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.
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!
1/4cupBBQ sauce, homemade or store-bought(See Notes!)
1cupBuffalo sauce, homemade or store-bought
1cupThick-cut sharp cheddar cheese, shredded
EASY HOMEMADE RANCH SAUCE:
1/2cuplow-fat sour cream
1/4cupAlmond milk, unsweetened(See Notes!)
2tspsfreshly-squeezed lemon juice
Pinch ofblack pepper
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 tsp 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.
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.
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.