Sweet Potato Chip Nachos
If you know me, then you know that my all time favorite snack/bar/appetizer food is indeed…nachos. I mean, I had a nacho cake for my birthday…
BUT, you also know that I’m pretty healthy and dedicate a lot of time to working out, so I can’t really eat nachos as much as I’d like to. The corn chips are really what push the whole thing over the edge for me, so I decided to make a recipe with most of my favorite ingredients, and subbing out the corn chips for sweet potato chips!
This is still considered a cheat day eat in my book, but I’m definitely down to eat these more often than their corn-filled counterpart. Especially with this portion size, it isn’t too bad! I started off with my own guacamole recipe of course, and you can even add my homemade salsa to the mix for extra flavor. I also used all of the lovely ingredients you see below!Start off by slicing your sweet potatoes thinly. Toss them into a mixing bowl and season with olive oil, salt, pepper, garlic powder, onion powder, and a pinch (or more to your preference) of cayenne pepper.Wrap a baking sheet in tin foil and grease with nonstick cooking spray. Line your sweet potato rounds up in a single layer. Ingredients Instructions
Once they’re done cooking for 20 minutes (10 minutes per side) at 425 degrees fahrenheit, remove your rounds and place them into whatever dish you’re going to serve them in.Start with a layer of cheese, then chicken, then more cheese. Turn your oven to broil and melt the cheese. About 2-3 minutes.
Remove from the oven and get to adding all of your favorite nacho toppings! You can see how tiny this serving is (perfect for one person) by the size of that little spoon! Top with fresh cilantro and green onion and you are good to go! Look how good they look!Enjoy! And don’t forget, one small sweet potato per person is more than enough!