This delicious, healthy, and paleo sweet potato nachos recipe contains 47.9 grams of protein and 6.4 grams of fiber in just one serving! Plus it's so delicious, you won't even believe it!
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.
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.
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).