These are the best dairy-free nachos you’ll ever have
And, to be honest, they’ll probably be some of the best nachos you’ll ever have in general. But I don’t know, I might be biased.
I’m excited to be sending this out in time for the start of football season! It’s always good to have some solid game-day snack options in the arsenal, and when you have dietary restrictions, that can be challenging.
If you make these nachos as I’ve written, they are dairy free, gluten-free, and grain free. I add collagen to the cheese to up the protein content and make them even more gut-friendly. If you want them to be vegan, leave out the chicken and collagen.
Quick note about the chips: I always use Siete Foods casava flour tortilla chips when I make nachos. They are a little more delicate in texture and flavor than corn chips, and I feel like that really makes all of the other flavors shine. I’ve tried using corn chips for this recipe and they just aren’t as good! Even if you have no issues eating corn, I highly recommend you try the casava chips. They are easy to find at whole foods, or you can buy them online!
If you make these, I’d love to know what you think! I’m still not used to writing out recipes (I’m more of an “intuitive cook” if you know what I mean), so I really hope the amounts I gave work well! If you make an adjustment that is good, please let me know! I make these about once a week, so I’m always looking for ways to improve the recipe and make them even better!
Dairy-Free BBQ Chicken Nachos
– 1 bag Siete Foods chips
– 1/2 batch of the cashew cheese from Predominantly Paleo (modified by adding an extra tbsp nutritional yeast and 1 scoop of collagen peptides)
– 1 large chicken breast, grilled or baked
– 1/4 bbq sauce
– 1/2 a large red onion, diced
– 1 red bell pepper, diced
– 1 avocado, diced
– 1/2 cup fresh cilantro
– lime juice and red pepper flakes for topping
– a few spoonfuls of your favorite salsa (I like the double-roasted salsa from Trader Joes)
1.) soak cashews for at least an hour (overnight is ideal)
2.) grill or bake chicken, set aside to let cool
3.) preheat oven to 450 degrees
4.) While oven is preheating, shred chicken and combine with bbq sauce, and prep veggies
5.) Spread chips evenly on a medium sized baking sheet, drizzle with cheese, making sure to get some on each chip.
6.) evenly distribute chicken, onions, and bell pepper pieces
7.) bake in oven for 7-10 minutes, or until the liquid cheese starts to solidify and the edges of the chips start to brown
8.) pull out of the oven and top with avocado, cilantro, salsa, lime, and red pepper flakes