Buffalo Chicken Nachos

Ingredients

• 454 gchicken breasts
• 80–120 mlhot sauce, such as Frank’s
• 37.5 mlcoconut aminos
• 60 mlchicken stock or water
• 60 mlghee
• 1.25 mlonion powder
• 1.25 mlgarlic powder
• 1.25 mlsalt
• 1.25 mlarrowroot powder
• 2 mediumsweet potatoes
• 2 mediumwhite potatoes
• 45 mlolive oil
• 1.25 mlgarlic powder
• 1.25 mlsalt
• 0.6 mlpepper
• 2spring onions, sliced
• 30 mlcilantro or parsley
• 60 mlranch dressing
• 2celery stalks, sliced

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C (400°F).

2. 2

   Slice the potatoes

   Wash and dry the sweet potatoes and white potatoes. Leave the skins on, slice them into rounds about 6 mm thick and put them in a medium bowl.

3. 3

   Season the rounds

   Drizzle the potatoes with the olive oil and seasonings, then toss gently to coat. Arrange the slices on a baking tray lined with parchment paper.

4. 4

   Roast the potatoes

   Roast for 25 minutes, turning the slices once halfway through.

5. 5

   Cook the chicken

   Put the chicken breasts, hot sauce, coconut aminos, stock or water, ghee, onion powder, garlic powder and salt in an Instant Pot. Cook on high pressure for 15 minutes, then use the quick/manual release.

6. 6

   Shred and thicken

   Lift the chicken out with a slotted spoon and set it on a plate. Shred it gently with two forks. Stir the arrowroot powder into the liquid in the Instant Pot, switch to sauté and bring it to a simmer, stirring often, until slightly thickened. Return the chicken to the pot and stir to coat.

7. 7

   Assemble the nachos

   Chop the celery, spring onions and cilantro or parsley. Arrange the roasted potato rounds on a large plate, spoon the buffalo chicken over them and finish with the celery, spring onions, herbs and ranch dressing.

What are buffalo chicken nachos?

Buffalo chicken nachos take their flavour cue from Buffalo-style hot sauce, a tangy, spicy American favourite. Instead of using tortilla chips, this version uses roasted rounds of sweet potato and white potato as the base.

The mix of potatoes gives the plate a hearty foundation, while shredded chicken brings savouriness and ranch, celery and herbs provide a cool, crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 596 calories, 28g protein, 41g carbs, 35g fat.

The potatoes supply most of the carbohydrates, while the chicken provides much of the protein. Ghee, olive oil and ranch contribute much of the fat. Serve with a generous side of salad or extra celery for a fresh contrast.

The potato base

Even slices: Cut the potatoes to roughly 6 mm thick so they cook at a similar pace. Keeping the skins on saves time and gives the rounds a little more structure.

Good spacing: Arrange the slices in a single layer on the tray. The recipe calls for turning them halfway through roasting, which helps them cook evenly.

Getting tender buffalo chicken

Pressure cooking: The chicken cooks with hot sauce, coconut aminos, ghee and stock or water for 15 minutes on high pressure. Use the quick/manual release specified in the method.

Shredding: Lift the chicken from the cooking liquid before pulling it apart with two forks. If it is fall-apart tender, it is ready to shred; return it to the thickened sauce so it picks up the flavour.

Thickening the sauce

Arrowroot: Stir the powder into the cooking liquid after removing the chicken, then use the sauté setting to bring the mixture to a simmer. Stir frequently as it thickens slightly.

Sauce texture: The aim is a coating sauce, not a very thick paste. Once it has thickened a little, stir the shredded chicken back in.

Balancing the toppings

Fresh crunch: Celery adds a crisp contrast to the soft potatoes and tender chicken. Slice it shortly before serving so it stays fresh.

Cool finish: Scatter on the spring onions and cilantro or parsley, then add the ranch dressing. Put the toppings on just before eating to keep the potato rounds from becoming soggy.

Serving and timing

The potatoes roast for 25 minutes while the chicken takes 15 minutes at pressure, so the components can be prepared at the same time. Have the toppings chopped while they cook.

Arrange the rounds on a large plate and spoon the chicken over them for a shareable centrepiece. A green salad or extra celery on the side makes a fresh accompaniment.

Recipe notes & tips

• Slice the sweet potatoes and white potatoes to a similar thickness for more even roasting.
• Use a parchment-lined tray and spread the potato rounds out in one layer.
• Prepare the chopped celery, spring onions and herbs while the chicken and potatoes cook.
• Stir the arrowroot into the cooking liquid thoroughly to help avoid lumps.
• Add the ranch just before serving so the potato rounds keep their texture.

Variations

• Adjust the heat: Use the lower amount of hot sauce for a milder plate.
• Swap the herbs: Use parsley instead of cilantro as listed in the ingredients.
• Change the base: Use all sweet potatoes or all white potatoes while keeping the same method.
• Add extra crunch: Scatter on more sliced celery just before serving.
• Serve individually: Divide the potato rounds and toppings between plates instead of assembling one large platter.

Common mistakes to avoid

• Crowded tray: Overlapping slices roast less evenly; arrange them in a single layer.
• Uneven slices: Different thicknesses finish at different times; aim for rounds about 6 mm thick.
• Skipping the turn: The potatoes may cook unevenly; turn them once halfway through roasting.
• Over-thickened sauce: Arrowroot thickens as the liquid simmers; stop once it has thickened slightly.
• Early ranch topping: The rounds can soften while they sit; drizzle on the ranch just before serving.

How to store

Refrigerate leftover chicken and potatoes in separate airtight containers for up to 3 days. Reheat the chicken and potato rounds until hot, then add fresh celery, herbs and ranch when serving.

Frequently asked questions