Loaded Sweet Potato Nachos with Homemade Sweet Potato Chips – the perfect tailgating appetizer! Great for a crowd of hungry people or just a family of nacho lovers. Piled high with black beans, corn, my Slow Cooker Mexican Style Shredded Chicken, and drizzled with plain greek yogurt and my Greek Yogurt Spinach Guacamole atop hearty, crispy homemade sweet potato chips.
Have you tried nachos with sweet potato chips?? No, I’m not talking about the ones you can buy from the store. I’m talking about homemade sweet potato chips. They are absolutely amazing. So much better than anything you can buy in the store. I’ve made sweet potato chips many times over the years and I’m always having to smack my own hands to keep from eating them all in one sitting.
And that is exactly what you will do with these nachos if you don’t find someone (or several people) to share it with!
I think the best part about nachos is how versatile they are. You can use french fries, sweet potato chips, tortilla chips, tater tots.. you name it. And then pile on whatever your sweet heart desires!
If you don’t already have a mandolin slicer, I highly suggest purchasing one. It makes slicing all sorts of things much easier and more evenly. Unless you’ve got a good hand at cutting perfectly even slices, which I’m not, then a slicer with a thickness setting is perfect for you. At least essential with making chips.
When it comes to crisping up the sweet potato slices, you’re going to want to toss them with olive oil and evenly space them out on a wire rack. Placing them directly onto a cookie/baking sheet will only cause them to be soft with partial crispness.
Toss the sheets into the oven to bake and soon you’ll be ready to pile those toppings on!
Once the potatoes have baked to a crisp perfection, the next part is the fun part (aside from getting to devour them) – adding the toppings in any which order you like! I had the Slow Cooker Mexican Style Shredded Chicken as leftovers from the other day when I had made them, so I did nook them for approximately a minute in the microwave and let the oven finish warming them when the nachos went in.
Now’s the time that you bust out the plates and forks (if you’re a patient, classy eater) and enjoy! Don’t worry, I won’t judge you if it doesn’t even leave the pan! 😉
See? Nothing wrong with digging right in with your fingers. I mean, look at all of those delicious toppings and the sweet potato chips!
Now… on to the recipe, if you haven’t already scrolled immediately to the bottom in a hungered rage. Also known as hanger. I know that feeling all too well. Enjoy! And be sure to let me know what you think!
- Serves: 4 servings
- Serving size: 1 serving
- Calories: 355.5
- Fat: 19.75g
- Saturated fat: 8.05g
- Unsaturated fat: 0.0g
- Trans fat: 0.0g
- Carbohydrates: 35.6g
- Sugar: 8.3g
- Sodium: 921.6mg
- Fiber: 7g
- Protein: 32.9g
- Cholesterol: 74.5mg
- 2 medium sweet potatoes (approx. 1 pound), washed and peeled*
- ¼ tsp sea salt, more or less to taste
- ¼ tsp fresh black pepper, more or less to taste
- ½ tsp garlic powder
- 1 tbsp olive oil
- ¼ cup black beans, drained and rinsed
- ¼ cup frozen corn, warmed/heated
- 1 roma tomato, diced
- ¼ cup red onion, chopped
- 1 medium jalapeno, sliced thin
- 1 cup shredded cheddar cheese
- 2 slices turkey bacon, cooked and in pieces, or regular bacon
- 1 cup Slow Cooker Mexican Style Shredded Chicken
- ¼ cup Greek Yogurt Spinach Guacamole
- ¼ cup 0% plain greek yogurt
- 2 scallions, chopped
- 1-2 tbsp freshly chopped cilantro, optional
- 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. If you're using a mandolin slicer (as pictured), I had the setting on 2.
- 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.
- Once the cheese has melted, add garnishments as desired.