This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Nachos are just so delicious and I've always loved them piled high with melty cheese and sour cream but now that I eat dairy free I wanted a plateful that was both satisfying and guilt free. This Nacho Platter has it all including delicious, spicy ground chicken (or beef) and all the toppings along with crispy potato "chips" that make the perfect vessel for holding it all! Be sure to check out my Guacamole and Salsa Fresca recipes to enjoy with your nachos!
1 lb ground chicken (or beef or turkey), I like Butcher Box
3 tbls avocado oil, divided
3 tblsp taco spice
1/4 cup water
2 large russet potatoes, scrubbed and sliced thinly
salt and pepper
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Preheat oven to 375 and line a pan with parchment paper.
Toss sliced potatoes with 2 tblsp oil.
Lay potatoes on, not touching and sprinkle with salt and pepper.
Roast 30 minutes, flipping half way through watching and removing crispy "chips" to a plate.
Meanwhile heat remaining oil in a pan.
Add taco spice and water, stirring well and simmer about 5 minutes on medium low heat till water is absorbed.
Prepare your platter adding all your favorites like shredded lettuce, diced red onions, diced tomatoes and sliced olives.