Description
Ingredients
Units
Scale
- 2 6–oz bags Sea Salt Kettle-Style Ruffle potato chips
- 1 packet ranch seasoning
- 1 tbsp red pepper flakes
- 1/4 cup butter, melted
- 5–6 frozen chicken tenders
- 2 cups cheddar cheese, shredded
- 5–6 small dill pickles, chopped
- 2 tbsp fresh dill, minced
- Ranch sauce (for dipping)
Instructions
- Preheat oven to 300°F. Mix melted butter, ranch seasoning, and red pepper flakes. Toss chips in seasoned butter. Transfer to a parchment-lined sheet pan and bake for 12-15 minutes until dried.
- Increase oven temperature to 425°F to cook the chicken and nachos. Cook frozen chicken tenders according to the package instructions, until they reach an internal temperature of 165°F. Chop the chicken strips into pieces.
- Layer the nachos. On a separate parchment-lined sheet pan, add a layer of ranch chips, cheese, and a sprinkle of dill. Add a second layer of cheese and top with chicken tender slices. Cook in the oven for 10-15 minutes until cheese is melty. Remove from the oven and top with pickles and fresh chopped dill. Enjoy!
- Prep Time: 45 minutes
- Cook Time: 15 minutes