Chicken Chip Nachos
These chicken chip nachos swap traditional tortilla chips for baked chicken “chips,” creating a protein-forward twist on classic nachos. Ground chicken is mixed with cheese and spices, rolled thin, baked until golden, then cut into sturdy triangles that hold up to generous toppings. Layered with refried beans, nacho cheese sauce, guacamole, pico de gallo, and pickled jalapeños, this dish delivers crunch, richness, and bold flavor without relying on tortilla chips.
Tasty Team
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Total Time
55 minutes
55 min
Prep Time
15 minutes
15 min
Cook Time
40 minutes
40 min
Ingredients
for 8 servings
Nachos:
- cooking spray
- 1 lb ground chicken
- 1 large egg
- ½ cup shredded mozzarella cheese
- ½ cup grated Romano cheese
- ½ tablespoon taco seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon umami seasoning
- 1 teaspoon kosher salt
Toppings:
- refried bean
- nacho cheese sauce
- guacamole
- pico de gallo
- pickled jalapeno
- mexican crema
- Fresh cilantro sprig
- Lime wedge
Nutrition Info
- Calories 203
- Fat 13g
- Carbs 1g
- Fiber 0g
- Sugar 0g
- Protein 20g
Estimated values based on one serving size.
Preparation
- Make the nachos: Preheat the oven to 375°F (190°C). Line 2 (18 x 13-inch) baking sheets with parchment paper, and coat with cooking spray. Set aside.
- Place the ground chicken, egg, mozzarella cheese, Romano cheese, taco seasoning, paprika, garlic powder, umami seasoning, and kosher salt in a large bowl. Using your hands, mix together until ingredients are fully combined and become tacky.
- Place half of the chicken mixture on 1 of the prepared baking sheets. Cover the top of the mixture with plastic wrap. Using a rolling pin, roll the mixture as thin as possible (nearly translucent for maximum crispiness), to about ⅛-inch thickness. Remove and discard the plastic wrap. Coat the top of the rolled mixture evenly with cooking spray. Repeat this process for the remaining half of the chicken mixture on the second baking sheet.
- Bake for 25–30 minutes, until the surface of each chicken mixture has set into a solid sheet and is golden brown.
- While still warm, carefully transfer each baked chicken mixture to a cutting board. Using a pizza cutter or a sharp knife, cut the baked chicken into tortilla chip-sized triangles.
- Arrange half of the chicken “chips” on a large plate or tray, and top with refried beans, nacho cheese sauce, guacamole, pico de gallo, pickled jalapeños, crema, and cilantro. Add the remaining chicken “chips,” and repeat the topping process. Squeeze lime wedges on top of the nachos to finish.
- Enjoy!
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