Paleo Nachos? Yes please.
Sometimes you just need to treat yo’self, even when on a diet. I’m a firm believer that you shouldn’t deny yourself when a craving strikes. But treating yourself doesn’t have to ruin your diet. Creating treats that are still within the boundaries of my diet are a fun challenge. As a bonus it makes me feel like a rock star when I’m able to enjoy something that feels naughty while still on my diet. Win-Win.
These Nachos are a perfect example. They satisfy my cravings for nachos perfectly while keeping in line with a paleo diet. The sweet potatoes and baked plantains make amazing chips that are full of flavor and texture. Next I layered guacamole and cashew cream sauce for a creamy, cheese alternative. Finally I top it with all my favorite nacho toppings, like shredded chicken or turkey, green onions, bell peppers, and tomatoes.
If you’re doubting the greatness of Nachos without cheese, I feel for you, I was there once. Cheese is one of my weaknesses and often the culprit of why my paleo diet fails, but these nachos curb that cheese craving and I’m left feeling satisfied. The key is the cashew cream sauce.
Cashew cream sauce is a creamy cheese alternative. It’s really easy to make and I love slathering it on things when I’m craving cheese, or sour cream, or Alfredo sauce. It’s versatile like that.
I like these Nachos as is but you can add your own toppings to customize them. Like jalapenos, olives, or even purple sweet potatoes in place of beans. Go crazy and enjoy. You’re treating yourself after all…Print
Crunchy chips, creamy cheese like sauce, and all the flavorful toppings will satisfy all your nacho cravings while still keeping you paleo.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Appetizer, Main Course, Snack
- Cuisine: American, Mexican
- 1 tsp Avocado oil
- 2 cloves Garlic (Minced)
- 1/2 Bell Pepper (Diced)
- 1/2 cup Shredded Chicken or Turkey (See notes)
- 2 tsp Ground Cumin
- 2 tsp Water
- 1 tsp Salt
- 1 tsp Pepper
- 1 Handful Plantain Chips (See notes)
- 2 Handfuls Sweet Potato Chips (See notes)
- 1/2 cup Cashew cream sauce ( Fresh made or reheated so it’s slightly warm (via microwave or stove top))
- 1/2 cup Guacamole
- 6 Cherry Tomatoes (Cut in quarters)
- 2 small Green onions (Diced)
- Place a medium size pan over med-high heat. Once it’s hot add the avo oil, garlic, and bell pepper. Saute until peppers begin to soften. Next add in the shredded chicken, cumin, water, and salt and pepper. Mix this and cook until the meat is heated through.
- Place the handfuls of plantain and sweet potato chips on a large plate. Sprinkle the meat mixture over the top of the chips, followed by the cashew cream sauce, guacamole, tomatoes, and green onions.
- Serve while still warm.
You can use a fresh chicken or turkey breast for this recipe by slicing the breast thin, cooking it, and shredding it with a fork before continuing with the recipe directions. If you do this omit 1 tsp of water as the chicken will very moist.
Plantain chips can be found in the bulk section of some grocery stores. Try and make sure they are baked with no additives (aside from salt). You can do the same thing with the sweet potato chips but you will probably find them in the chip isle. Or you can bake your own chips, the method is the same but I recommend making them separately as they might have different cooking times. Cut even, thin, slices and place on a baking sheet lined with parchment (toss the sweet potatoes in oil first). Bake at 350F for 20 minutes or so ( flipping half way through). You’ll want to watch them closely so they don’t burn. Cooking time will vary depending on how thin you sliced them. When done allow them to cool before using.
Keywords: Chips, dairy free, Gluten free, Nachos, Paleo