Easy Sheet Pan Kettle Chip BBQ Chicken Nachos Recipe
Servings: 8
Kettle Chip BBQ Chicken Nachos, the perfect recipe for your game-day party! These sheet pan nachos are made easily in the oven too!
Print Recipe
Rate this Recipe
Pin Recipe
Equipment
- sheet pan
Ingredients
- 1 200g bag kettle cooked potato chips
- 1/2 cup barbecue sauce
- 2 cups cooked, shredded chicken
- 1/2 red pepper, chopped
- 1/2 cup diced red onion
- 3 large mushrooms, sliced thin
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- small handful of parsley or cilantro, chopped for garnish
Instructions
- Pre-heat your oven to 450F.
- Spray a large rimmed baking sheet with cooking spray of choice (I like to use avocado oil spray).
- On a large baking sheet, spread out the kettle chips.
- Mix the shredded chicken, chopped red pepper, diced onion,sliced mushrooms and barbecue sauce, stirring until everything is evenly coated.
- Mix the mozzarella and cheddar cheese together in a separate bowl.
- Layer the chips on the baking sheet followed by the chicken mixture over the chips and top with the cheese.
- Bake in the oven for 8-10 minutes until cheese is melted. Remove from the oven, top with parsley and serve immediately.
Notes
- If you want to add a spicy kick to these nachos add some sliced fresh jalapenos to the bbq chicken mixture or sprinkle on top once the nachos are cooked.
- An alternative to chopped fresh parsley as a topping is to use chopped green onions.
- Guacamole, sour cream, salsa, pickled jalapenos or hot sauce make great sides for dipping.
- If you don't want to use kettle chips, you can make these nachos with your favourite tortilla chips!
Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!