Holy moly it’s tough to go grain and dairy free when you’re already mostly vegetarian. Like, what do you eat? Seriously. So far I’m living on fruits, vegetables and bacon. It’s not bad. Sweet potatoes are my new BFF, especially my newly crafted sweet potato nachos. I missed nachos so much I had to figure out a way to have them. I looked high and low for some store-bought sweet potato tortilla chips without corn or rice in them. No such luck. So, I made my own! The most important part of this recipe is the sweet potatoes and baking them just right. And much of that depends on how thick you cut them. The toppings are pretty much a mish mash of what I had in the fridge that day. You can make it how you love it.
Sweet Potato Nachos
2 large sweet potatoes, peeled and sliced about 1/4-inch thick
coconut or olive oil
salt and paprika to taste
Preheat over to 425 degrees Fahrenheit. Toss the potato slices in oil, salt and paprika. Spread out on a cookie sheet in a single layer. Bake for 40 minutes, flipping once. If you cut your potatoes thinner, you’ll want to reduce the heat and/or cooking time slightly.
Once the potatoes are cool enough to handle, arrange on a plate and top with your toppings of choice (my suggestions are above). I toss all of mine together with a bit of lime juice, taco seasoning and lime essential oil.
These turned out FANTASTIC. The potatoes were nice and crispy, just like tortilla chips! I absolutely loved them and will have so much fine trying different variations on the toppings. Enjoy!
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