Sweet Potato Nachos
Crispy sweet potato slices layered with savory seasoned chicken, melty cheese, and fresh toppings. This protein- and fiber-rich nacho recipe is quick, satisfying, and perfect for snacks, dinner, or meal prep.
Equipment
- 2–3 rimmed baking sheets
- Mixing bowl
- Casserole dish
- Sharp knife or mandolin slicer
- Large skillet
Ingredients
For Sweet Potato Chips:
- 3 large sweet potatoes thinly sliced
- 1 tbsp olive oil
- ¼ –½ tsp sea salt
- ¼ –½ tsp ground black pepper
For Seasoned Chicken:
- 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
For Assembly & Toppings:
- 2 tbsp fresh cilantro chopped
- 2 tbsp red onion diced
- ¼ cup jack cheese grated
- ½ cup black olives sliced
- ½ avocado diced
- 10- minute salsa verde for drizzling
Instructions
- Preheat Oven and Prepare Baking Sheets: Start by preheating your oven to 400°F (200°C). Line 2–3 rimmed baking sheets with parchment paper to prevent the sweet potato slices from sticking and to allow for even baking. This step ensures your chips will crisp beautifully without burning.
- Slice Sweet Potatoes Thinly: Wash and peel 3 large sweet potatoes. Using a sharp knife or mandolin slicer, cut them into very thin, even slices, about ⅛-inch thick. Thin slices are key to achieving crisp, chip-like texture. Take your time to make the slices uniform so they bake evenly.
- Season Sweet Potato Slices: Place the sliced sweet potatoes in a large mixing bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle ¼–½ teaspoon sea salt and ¼–½ teaspoon ground black pepper. Toss gently with your hands or a spatula until each slice is lightly coated with oil and seasoning. This ensures flavor in every bite.
- Bake Sweet Potato Chips: Arrange the seasoned sweet potato slices in a single layer on the prepared baking sheets. Make sure slices aren’t overlapping, or they won’t crisp properly. Place the sheets in the preheated oven and bake for 8–10 minutes. Carefully flip each slice and bake for another 6–8 minutes, keeping a close eye to prevent burning. Remove once golden and crispy, then allow them to cool slightly.
- Prepare the Chicken Seasoning: While the sweet potato chips are baking, mix the chicken seasoning. In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon sea salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, ½ teaspoon paprika, and ¼ teaspoon cayenne pepper. Stir well to create a balanced, flavorful spice blend.
- Season and Cook Chicken: Rub the seasoning mix evenly over all sides of 4 boneless, skinless chicken breasts. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken. Cook for 4–6 minutes per side until golden brown and fully cooked (internal temperature should reach 165°F/75°C). Remove from skillet and let cool slightly before shredding with two forks.
- Assemble the Nachos Layers: Preheat the oven to 350°F (175°C) for the final bake. In a casserole dish, create the first layer by evenly spreading half of the baked sweet potato chips on the bottom. Sprinkle half of the shredded chicken over the chips, followed by half of the grated jack cheese and half of the sliced black olives. Repeat the layers with the remaining ingredients.
- Melt Cheese and Bake Nachos: Place the assembled nachos into the preheated oven, uncovered, for 6–8 minutes or until the cheese melts completely and begins to bubble. This step binds the layers together and adds that classic nacho indulgence while keeping it healthier with sweet potato chips instead of tortilla chips.
- Prepare Fresh Toppings: While the nachos bake, chop 2 tablespoons of fresh cilantro, dice 2 tablespoons of red onion, and cut ½ avocado into small cubes. These toppings add a fresh, vibrant contrast to the rich baked layers, enhancing both flavor and presentation.
- Serve and Garnish Nachos: Remove the nachos from the oven carefully. Sprinkle the fresh cilantro, diced red onions, and diced avocado evenly over the top. Drizzle with your quick 10-minute salsa verde for a zesty finish. Serve immediately while warm for the perfect balance of crunchy, cheesy, and savory flavors in every bite.
- Enjoy Your Healthy Nachos: Grab a plate or a fork and dig into these nutrient-packed, protein-rich, fiber-filled Sweet Potato Nachos. Perfect as a snack, a family dinner, or a meal-prep option for the week. Crispy, flavorful, and satisfying, they’re a healthier twist on a classic favorite that everyone will love.
Notes
- For extra-crispy chips, slice sweet potatoes as evenly as possible. A mandolin slicer works best to achieve uniform thickness.
- Don’t overcrowd the baking sheet; air circulation is key to crisping. Bake in batches if necessary.
- Adjust the seasoning on the chicken to your taste. Add extra cayenne for a spicier kick or reduce it for milder flavors.
- The nachos are best served immediately after assembling, but the layers can be prepped ahead of time for easy weeknight meals.
- Use a combination of toppings like diced avocado, fresh cilantro, and red onion to add both color and flavor balance.
