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Loaded Sweet Potato Nachos with Homemade Sweet Potato Chips | www.withpeanutbutterontop.com
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Loaded Sweet Potato Nachos with Homemade Sweet Potato Chips

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.
Course Appetizer, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 355.5kcal

Ingredients

Sweet Potato Chips:

  • 2 medium sweet potatoes washed and peeled*, approx. 1 pound
  • 1/4 tsp sea salt more or less to taste
  • 1/4 tsp fresh black pepper more or less to taste
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil

Toppings:

  • 1/4 cup black beans drained and rinsed
  • 1/4 cup frozen corn warmed/heated
  • 1 roma tomato diced
  • 1/4 cup red onion chopped
  • 1 medium jalapeno sliced thin
  • 1 cup shredded cheddar cheese
  • 2 in slices turkey bacon cooked andpieces, or regular bacon
  • 1 cup Slow Cooker Mexican Style Shredded Chicken

Garnishment:

  • 1/4 cup Greek Yogurt Spinach Guacamole
  • 1/4 cup 0% plain greek yogurt
  • 2 scallions chopped
  • 1-2 tbsp freshly chopped cilantro optional

Instructions

  • 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 1/8' 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.

Notes

*You don't have to peel the potatoes if you prefer the skins on.

Nutrition

Calories: 355.5kcal | Carbohydrates: 35.6g | Protein: 32.9g | Fat: 19.75g | Saturated Fat: 8.05g | Cholesterol: 74.5mg | Sodium: 921.6mg | Fiber: 7g | Sugar: 8.3g