AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerThe ultimate healthy comfort food! Baked sweet potato chips, topped with salsa, guac, beans, and peppers!
Preheat oven to 400 degrees F. Line baking tray with parchment paper.
Wash & dry sweet potatoes. Using a sharp knife or mandoline, slice into 1/4" rounds.
Using your hands, rub thin layer of coconut oil onto both sides of each sweet potato round.
Transfer to prepared baking sheet and arrange in a single layer. (The closer together they are, the slower they cook; more space between potatoes means quicker cooking!)
Bake 35-40 minutes, flipping half-way through.
While the sweet potatoes are baking, prepare the toppings.
Drain & rinse the black beans, saute the pepper in olive oil or coconut oil, cook the corn.
Dice the avocado into cubes.
Top the sweet potatoes with prepared black beans, peppers, and corn.
Bake for 10 more minutes.
Add salsa, avocado, and cilantro. Top with any spices of choice and serve immediately!
Ingredients
Directions
Preheat oven to 400 degrees F. Line baking tray with parchment paper.
Wash & dry sweet potatoes. Using a sharp knife or mandoline, slice into 1/4" rounds.
Using your hands, rub thin layer of coconut oil onto both sides of each sweet potato round.
Transfer to prepared baking sheet and arrange in a single layer. (The closer together they are, the slower they cook; more space between potatoes means quicker cooking!)
Bake 35-40 minutes, flipping half-way through.
While the sweet potatoes are baking, prepare the toppings.
Drain & rinse the black beans, saute the pepper in olive oil or coconut oil, cook the corn.
Dice the avocado into cubes.
Top the sweet potatoes with prepared black beans, peppers, and corn.
Bake for 10 more minutes.
Add salsa, avocado, and cilantro. Top with any spices of choice and serve immediately!
