A new (healthy) twist on classic nachos.
Not gonna lie, I was a little hesitant to try using sweet potatoes for nacho chips. I wasn’t sure the flavors would mesh or that I could get the chips crispy enough. The key is to cut the sweet potato disks evenly, and to keep a sharp eye on them while they’re in the oven. The sweet flavor of the chips was a nice contrast to some of the spicy toppings.
Also, Rick does not normally like sweet potatoes, but he sure devoured these nachos!
1 large sweet potato, peeled and cut into thin disks
2 tsp. olive oil
1 tsp. salt
1 large chicken breast, cooked and shredded
¼ c. black olives, diced
1 medium tomato, diced
½ jalapeno pepper, diced
2 Tbsp salsa
¼ c. guacamole
¼ c. shredded cheese
2 tsp. lime juice
- To make the sweet potato chips, preheat the oven to 350 degrees F. In a large bowl, toss the sweet potato disks with olive oil and salt. Place the chips in a single layer on a rimmed baking sheet. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
- To assemble the nachos, place the sweet potato chips on a platter. Add chicken, black olives, tomatoes, jalapenos, salsa, guacamole and top with shredded cheese. Sprinkle lime juice over the top.