Fiber, potassium, vitamin A, oh my! Sweet potatoes are complex carbs that serve as a nutrient powerhouse from their antioxidants all the way down to keeping you full or satiated. My favorite way to use them is as a blank canvas—meaning the sky is the limit. These Sweet Potato Nachos are a great example!
When I first started making sweet potato nachos, I knew I was on to something. They had the flavor and comfort of regular nachos, but actually kept me full after eating them. I was sold and wanted everyone else to get on board, so I added a recipe to my eBook, Fast Food Reinvented (click here to purchase), and it has easily been a game changing recipe among those who have purchased. I decided to share this recipe with you all, not only as a glimpse into a simple recipe that will amp up your meal prep (and potentially hosting) skills, but because the world needs to make these!
By cooking up sweet potatoes into crispy chips or roasting them whole, you’ve got a versatile dish every time that comes with an endless amount of topping combinations. From sweet to savory, breakfast to dinner, white-fleshed Japanese sweet potatoes to classic orange ones, sweet potatoes of all varieties are your best friends. Every artist starts with a blank slate. Here’s yours:
First things, first — we have the make the chips:
Grab your favorite dip (ex: hummus, tzatziki, guacamole, etc.) and you’ve got a great healthified chip option. If you’re interested in amping them up and making a meal out of it, turn these to sweet potato nachos. Once again, you can have a variety of toppings, but the idea behind it is that sweet potatoes are a more filling and nutritious option compared to regular chips like tortilla chips; you’ll eat fewer, get more nutrition for your buck, and still be satisfied. Party pleaser recipe below:
Baked Sweet Potato Chips
- Sweet potatoes
- 2 tablespoons of avocado oil
- Preheat oven to 425°F.
- Clean and scrub sweet potatoes well.
- Pat dry and slice sweet potatoes into thin slices (about 1/2 inch thick)
- In a bowl, transfer sweet potato rounds, avocado oil, sea salt, pepper, and extra spices of interest to taste. Give it a great mix so the rounds will be evenly coated.
- Transfer to parchment lined baking sheet and cook for 20 minutes. Check on them and flip; cook for another 5 minutes or until golden brown.
Pro tip: make a few extra sweet potatoes so that you can recycle as a side dish, snack, or to make nachos.
Now it’s time to transform your chips into sweet potato nachos!
The Best Nachos
- Preheat oven to 425°F.
- Grab your crispy sweet potato rounds and line them up evenly on a parchment-lined baking sheet.
- Get going on your favorite nacho toppings. Pictured here is taco-seasoned ground beef, black beans, jalapenos, pepper jack cheese, corn salsa, and fresh cilantro.
- Cook for 5-10 minutes, or until cheese is melted to your preference.
Serving tip: take the sweet potato chips out of the oven and add dips directly on the side of the parchment (ex: avocado or guacamole, salsa, whole greek yogurt as a substitute for sour cream, etc.). It’s a great meal with easy clean up!
Have you tried sweet potato nachos? What are your favorite combos? Be sure to let me know and tag me on Instagram to show me your creations!