Easy Sheet Pan Vegan Buffalo Chicken Nachos (Gluten-Free, Allergy-Free)


What’s easier and more delicious than a big batch of sheet pan nachos? These Easy Sheet Pan Vegan Buffalo Chicken Nachos are gluten-free, allergy-free, & 100% meatless! Whip up these quick, bold, & spicy chips for a snack, party appetizer, or fun dinner! This baked plant-based recipe will be your go-to for nachos!




  1. Heat all of the vegan buffalo chicken ingredients in a medium sauce pot over medium-low heat on the stove.
  2. This should take about 5 minutes, just enough to heat through and allow you to “pull” the jackfruit pieces apart. Remove from heat and set aside
  3. Preheat the oven to 400°F.
  4. Line a 9×13 baking sheet with parchment paper or a Silpat.
  5. On the lined baking sheet, evenly spread out the corn tortilla chips, then the vegan buffalo chicken, then the shredded cheese.
  6. Bake in the oven for 5-7 minutes or until cheese has melted.
  7. Remove the nachos from the oven and layer on the rest of the ingredients starting with the shredded lettuce, celery, green onion, and then dollop on the sour cream using a spoon and finish things off with a drizzle of more buffalo sauce!


*Want to make these grain-free nachos? Use these grain-free tortilla chips!
**You can make your own vegan/allergy-free sour cream by mixing 1/2 Cup unsweetened coconut yogurt with 2-3 Tsp of lemon juice.