Meatless Buffalo Ranch Kettle Chip Nachos
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 Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Main Course
Keyword: baked, buffalo, chipotle ranch, chips, dinner, lunch, meatless, nachos, vegetarian
Servings: 4 servings
Calories: 945kcal
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
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!
- 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.
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