This time of year on Sundays, you can find me cuddled up on my couch, watching the Cowboys game with my fam.
There’s a rule Dustin and I set and it’s nothing else gets scheduled Sunday during the game, unless it’s an emergency.
In which case, we’re sad. And wish we were watching the Cowboys game.
It’s been super fun this year as we’ve been enjoying some really good football, but that’s another story…
Before the game starts on Sundays, we get our food ready.
Because food + football is the best.
Especially when that food is amazingly delicious and good for you.
I love it when that happens.
So, what makes these sweet potato nachos good for you?
Le’s count the ways…
- sweet potato chips instead of processed, highly salted tortilla chips
- all whole, real foods and simple ingredients
- high in protein
- high in fiber
All in all, these sweet potato nachos are a great healthy replacement for nachos AND what you should totes make next Sunday for the football game.
Or, if you don’t watch football, insert your fave at-home activity [here] and then EAT THESE NACHOS.
I’ve been wanting to make sweet potato chips for days. Once I finally was able to figure out the best technique for how to make sweet potato chips in the oven, I just had to make nachos.
Nachos are one of those foods that I could eat all day.
All day, every day for realz.
So basically being able to have nachos as much as I want and not feel like I’m back in college microwaving Cool Ranch Doritos topped shredded cheddar cheese and then calling them nachos is a big deal.
You did that too, right?
Sweet Potato Nachos
Now, let’s make some nachos.
OH and you have to have to HAVE TO make my 10 minute salsa verde recipe with these nachos.
Okay, now we’re good.
- 3 large sweet potatoes (evenly sized), sliced very finely
- 1 tbsp. olive oil
- ¼ - ½ tsp. sea salt
- ¼ - ½ tsp. ground black pepper
- 4 boneless, skinless chicken breasts
- 1 tsp. ground cumin
- 1 tsp. sea salt
- ½ tsp. ground black pepper
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. cayenne pepper
- 2 tbsp. fresh cilantro, chopped
- 2 tbsp. red onions, diced
- ¼ cup jack cheese, grated
- ½ cup black olives, sliced
- ½ avocado, diced
- 10 minute salsa verde, to drizzle over top
- To make the sweet potato chips, preheat oven to 400 degrees F and line 2-3 baking sheets with parchment paper.
- Slice the sweet potatoes very thinly using either a mandolin or a sharp knife.
- In a large bowl, add the sliced sweet potatoes, olive oil, sea salt, and black pepper and toss to coat evenly.
- Place the slices on the baking sheet, taking care not to overcrowd and then place in the oven and bake for 8-10 minutes, then flip and cook an additional 6-8 minutes, or until crisp. Watch them to make sure they don’t burn - it can happen quickly.
- While the potatoes are in the oven, make a season blend for the chicken by combining the ground cumin, sea salt, ground black pepper, garlic powder, paprika, and cayenne pepper.
- Season the chicken with the blend on all sides.
- Heat olive oil over medium-high heat in a large skillet.
- Once hot, add the chicken and cook, flipping occasionally, until well-browned, and cooked through, about 4-6 minutes per side. Remove from skillet and allow to cool some before shredding with a fork when cool enough to handle.
- To assemble the nachos, set the oven to 350 degrees F and line a layer of the crispy sweet potato chips across the bottom of a casserole dish. Sprinkle half the jack cheese, shredded chicken, and sliced olives, and then repeat with the remaining ingredients in a second layer.
- Place uncovered into the oven to bake until the cheese has melted, about 6-8 minutes.
- To serve, I like to top with fresh cilantro, diced red onion, diced avocado, and then drizzle with my 10 minute salsa verde (you can get the recipe link here).
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