In a large mixing bowl, combine the shredded cooked chicken, diced celery, and shredded carrots. Pour in the buffalo sauce and mayo, then sprinkle the ranch seasoning generously over the mix. Season with kosher salt and black pepper to taste. Stir thoroughly until all ingredients are well combined. Set aside the chicken salad to let the flavors meld while you prepare the buns.

Preheat your oven to 425°F (220°C). While the oven heats, slice the Yukon potatoes into ¼ inch thick rounds using a sharp knife. In a large bowl, toss the potato slices with avocado oil, ensuring they are well-coated. If desired, add optional ranch seasoning or simply season with salt and pepper for an extra flavor kick.

Arrange the seasoned potato slices in a single layer on a baking sheet lined with parchment paper for easy cleanup. Roast in the preheated oven for about 40 minutes, flipping the buns halfway through for even browning. You’ll know they’re ready when they are golden brown and crispy on the edges.

Once the potato buns are roasted to a delightfully crispy texture, assemble your sliders by taking one potato round as the base, scoop a generous amount of the chicken salad on top, and place another roasted potato round on top.

Serve these delicious Buffalo Ranch Chicken Sliders immediately with a side of crisp vegetables or a light salad to complement the bold flavors.