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Closeup of a baking sheet of Meatless Ranch Kettle Chip Nachos
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5 from 1 vote

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
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Keyword: baked, buffalo, chipotle ranch, chips, dinner, lunch, meatless, nachos, vegetarian
Servings: 4 servings
Calories: 945kcal
Author: Shanika

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!

Notes

  • 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