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In the world of appetizers, few dishes can rival the delightful crunch and flavor explosion of nachos. Traditionally celebrated for their cheesy decadence and endless topping possibilities, nachos have earned their place as a staple for gatherings, movie nights, and game day celebrations. However, if you’re looking to indulge without the guilt, there’s a healthier yet equally delicious twist on this classic that you need to try: Crispy Pita Nachos with Ranch Chicken.

Crispy Pita Nachos with Ranch Chicken

Discover a delicious spin on classic nachos with Crispy Pita Nachos featuring Ranch Chicken! Perfect for game nights, gatherings, or a cozy dinner at home, this healthier alternative swaps traditional tortilla chips for crunchy whole wheat pita chips. Topped with creamy ranch chicken, vibrant veggies, and ooey-gooey cheese, they are as nutritious as they are tasty. Easy to prepare, customizable, and guaranteed to impress, these nachos are a crowd favorite everyone can enjoy!
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Ingredients
  

4 large whole wheat pita bread

2 cups cooked chicken breast, shredded

1/2 cup ranch dressing

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 cup shredded cheddar cheese

1 cup cherry tomatoes, halved

1/2 cup black olives, sliced

1/4 cup green onions, chopped

Fresh cilantro, for garnish

Salt and pepper, to taste

Olive oil spray (or a drizzle of olive oil)

Instructions
 

Prepare the Pita Chips:

    - Preheat your oven to 400°F (200°C).

      - Take each whole wheat pita and cut it into 8 wedges, creating triangles. Spread these wedges in a single layer on a baking sheet.

        - Lightly spray the pita wedges with olive oil or use a small drizzle to coat them evenly. Season with salt and pepper to enhance flavor.

          - Place the baking sheet in the preheated oven and bake for about 8-10 minutes, or until the chips are crispy and have turned a light golden color. Once done, remove from the oven and set aside to cool slightly.

            Make the Ranch Chicken:

              - In a medium-sized mixing bowl, combine the shredded chicken with ranch dressing, garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. Stir thoroughly until the chicken is uniformly coated in the ranch mixture.

                Assemble the Nachos:

                  - Raise the oven temperature to 425°F (220°C).

                    - On a large baking sheet, arrange the crispy pita chips in a single layer. Spoon the ranch chicken mixture evenly over the chips.

                      - Generously sprinkle the shredded cheddar cheese across the top, then add the halved cherry tomatoes and sliced black olives for an additional burst of flavor and color.

                        Bake the Nachos:

                          - Return the assembled nachos to the oven and bake for an additional 5-7 minutes, or until the cheese is thoroughly melted and bubbly.

                            Garnish and Serve:

                              - After baking, take the nachos out of the oven and sprinkle with chopped green onions and fresh cilantro for a pop of freshness.

                                - Serve immediately, accompanied by extra ranch dressing or your favorite dipping sauce on the side, ensuring every bite is delicious.

                                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings