This sweet potato nacho recipe is the perfect game day appetizer for your friends and family. It’s a healthy twist on those loaded nachos you know and love!
Makes 1 Batch(es)
Use the slider to multiply the batch
- 2 Medium Sweet Potatoes
- .25 Teaspoon(s) Sea Salt
- .25 Teaspoon(s) Black Pepper
- .5 Teaspoon(s) Garlic Powder
- 1 Tablespoon(s) Olive Oil
- .25 Cup(s) Black Beans (drained,rinsed)
- .25 Cup(s) Frozen Corn (warmed/heated)
- 1 Roma Tomato (chopped)
- .25 Cup(s) Red Onion (chopped)
- 1 Medium Jalapeno (chopped)
- 1 Cup(s) Cheddar Cheese (shredded)
- 2 Slices Turkey Bacon (cooked, chopped)
- 1 Cup(s) Ground Chicken
- 2 Scallions (chopped)
- 1 Tablespoon(s) Cilantro (chopped)
Preheat oven to 425 degrees F. Line two baking/cookie sheets with aluminum foil or parchment paper.
Place two wire racks onto each sheet and spray with nonstick spray. Set aside.
Using a slicer, or knife, slice the sweet potatoes into ⅛’ thickness.
In a large bowl, combine the sweet potato slices, seasonings, and olive oil. Toss to coat the sweet potato chips.
Once mixed through, place the slices onto the racks, making sure to space them out so they can bake evenly.
Bake for approximately 15-20 minutes, checking at 13-15 minutes to make sure they are not burnt. Some slices that may come out thinner than the others will end up cooking faster. The edges of the slices should begin to crisp. Remove from oven and allow to cool slightly before handling.
Once cooled to handle, transfer the sweet potato chips over to a new baking sheet (or the same with new parchment paper) and start piling on the toppings.
Place back into the oven (left at 425 degrees F) and bake for an additional 4-5 minutes, or until the cheese has melted and the toppings warmed through.
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- Cook: 0:25
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