So if you’re a frequent reader of Wicked Spatula, you’re already aware of my undying love of mexican food. Tacos, tequila, and nachos are the holy trifecta in my world, and this healthy version of paleo nachos is totally delicious.
Now for those of you thinking, “how in the world are chips healthy?”, well, the majority of them aren’t… Be sure when you are shopping for this recipe you find a brand that uses a healthy oil like coconut, avocado, or olive oil instead of highly processed vegetable or canola oil.
Another healthy swap you can make is to use homemade BBQ sauce rather than store bought. If you’ve looked at the back of a bottle of BBQ sauce lately you’ll know your options are limited when trying to find one without cane sugar or the dreaded high fructose corn syrup. My solution is to whip up a quick batch of date sweetened BBQ sauce that’s smoky, tangy, sweet, and overall perfect. It honestly takes 5 minutes to throw together so it’s totally worth it.
Not only will a plateful of these bad boys send your tastebud into a euphoric state of joy, it is also super simple and quick, so its kinda like euphoria x2. All this recipe requires is opening a bag of sweet potato chips, tossing some veggies and avocado on top, and finish it off with some BBQ chicken. Now if you really want to keep things simple and turn this 15 min meal into a 5 minute meal, use a rotisserie chicken from your local grocery store. Easy as that!
Paleo BBQ Chicken Nachos
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- 5 oz sweet potato chips
- 1 lb rotisserie chicken
- 4 slices bacon cooked and crumbled
- 1 medium avocado sliced
- 1 handful Fresh cilantro minced
Date Sweetened BBQ Sauce
- 1 14.5-oz can tomato sauce (no oil or sugar added)
- 9 medium deglet dates
- 1/4 cup apple cider vinegar
- 2 teaspoons yellow mustard
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/4 teaspoon sea salt
More TIPS about this paleo recipe in the post above!
- Place all of the BBQ sauce ingredients in a medium pot over medium high heat. Bring to a simmer stirring occasionally for 10 minutes. Transfer to a blender and blend until smooth.
To assemble nacho toss the pulled rotisserie chicken with the BBQ sauce. Divide the chips between four plates and top with chicken, crumbled bacon, sliced avocado, and cilantro.
The original version of this bbq chicken nachos recipe as pictured included 2 ounces goat's feta cheese sprinkled on top. I've removed it from the recipe since cheese isn't paleo, but if you can tolerate goat cheese, feel free to add it!