Sweet Potato Nachos
Crispy homemade baked sweet potato chips seasoned with a blend of spices and layered with beans and veggies to the ultimate healthy nacho dish!
Equipment
Silicone Baking Mat
Ingredients
- 2 large sweet potatoes
- ½ cup black beans
- ½ cup corn
- 2 small tomatoes
- ½ cup red onion
- 2 avocados
- 1 large green onion
- ⅓ cup cilantro
- ¼ cup cheese (omit for vegan or sub with vegan cheese)
- 1 lime
- 1 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- Salt & pepper to taste
Instructions
- Preheat oven to 400 degrees F.
- Wash sweet potatoes and slice into ¼ inch thick rounds. Add the slices to a large bowl and fill enough water to cover the slices and set aside.
- Dice the tomatoes, red onion and avocado and lightly chop the cilantro and set aside.
- Line 2 baking sheets with silicone baking mats. Remove the sweet potato slices from the water and pat dry with a towel.
- Add the slices to the lined baking sheet being sure not to overlap them and leave space between the slices.
- Spray with oil (we used avocado oil) and use half of the spice mixture on one side of the sweet potato slices. Then turn the slices over, lightly spray again with oil and add the remaining spice mixture evenly to the slices.
- Bake in the oven for about 40 minutes, flipping halfway through. The potatoes will be crispy around the edges but still a little soft. If you want them crispier, bake longer.
- Remove from the oven and assemble the nachos by layering the baked sweet potato slices on a plate or tray.
- Next layer on black beans, corn, tomatoes, red onion and avocado.
- Grate the cheese over the nachos and top with cilantro and squeeze lime and serve!
Nutrition
Calories: 375kcalCarbohydrates: 50gProtein: 10gFat: 18gSaturated Fat: 4gCholesterol: 7mgSodium: 155mgPotassium: 1267mgFiber: 15gSugar: 9gVitamin A: 17827IUVitamin C: 30mgCalcium: 144mgIron: 4mg
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