These sweet potato nachos are a delicious, healthier spin on nachos using sweet potatoes instead of corn chips. They're loaded with good for you toppings like black beans, corn, and avocado, then smothered in cheese, and oven-baked to a crisp, easy-to-make meal. Serve them to a crowd or enjoy them as a quick meal that's ready in under 30 minutes!
Ingredients
2170 grambags of sweet potato chips
3cupsgrated cheddar cheese
1cupfrozen corn, thawed and dried
1cupcooked black beans, drained, rinsed, and dried
¼cupchopped red onion
Extra toppings: cilantro, pickled jalapeño peppers, chopped tomatoes, minced red pepper, diced avocado
Optional dips: guacamole, sour cream, salsa
Instructions
Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and empty one bag of sweet potato chips on top. Spread them out then top them with half of the cheese, corn, black beans, and red onion.
2 170 gram bags of sweet potato chips, 3 cups grated cheddar cheese, 1 cup frozen corn, 1 cup cooked black beans, ¼ cup chopped red onion
Layer the second bag of chips on top then cover the nachos with the remaining cheese, corn, black beans, and red onion.
Bake the nachos for 12-15 minutes, or until the cheese has melted. Serve the nachos with any or all of the optional toppings and dips on the side.
Extra toppings: cilantro, pickled jalapeño peppers, chopped tomatoes, minced red pepper, diced avocado, Optional dips: guacamole, sour cream, salsa
Notes
While we usually open a bag of sweet potato chips to make this recipe, making your own is healthier and can be a fun kitchen project if you're in the mood for it. Thinly slice a couple of sweet potatoes, preferably using a mandolin. Then, toss the slices in a little oil and salt and bake them on a parchment paper-lined baking sheet at 300 degrees Fahrenheit for 1 ½ hours. Remove any that are crispy then continue to bake them, checking and removing any crispy chips every 10 minutes until they are all cooked.