Description
Crispy Chicken Skin Nachos with Guacamole are a must-try!
Ingredients
Scale
- 2 cups chicken skin, cleaned and cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup sliced jalapeños (fresh or pickled)
- 1/4 cup chopped green onions
- 1 avocado
- 1 lime, juiced
- 1/4 teaspoon cumin
- Salt to taste
- 1/4 cup sour cream (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the chicken skin pieces with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
- Spread the seasoned chicken skin in a single layer on the prepared baking sheet. Bake for 20-25 minutes, or until crispy and golden brown.
- While the chicken skin is baking, prepare the guacamole. In a bowl, mash the avocado with a fork. Add lime juice, cumin, and salt to taste. Mix until smooth and creamy.
- Once the chicken skin is crispy, remove it from the oven and let it cool slightly.
- On a serving platter, layer the crispy chicken skin, followed by shredded cheddar cheese, diced tomatoes, jalapeños, and green onions.
- Return the platter to the oven for an additional 5-7 minutes, or until the cheese is melted.
- Serve the nachos hot, topped with guacamole and a dollop of sour cream if desired.
Notes
- For added flavor, sprinkle some taco seasoning on the chicken skin before baking.
- You can substitute the cheddar cheese with pepper jack for a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg