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).