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Sweet Potato Nachos

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

The ultimate healthy comfort food! Baked sweet potato chips, topped with salsa, guac, beans, and peppers!

For the sweet potato chips
 3 medium sweet potatoes, sliced into 1/4" rounds
 3 tbsp coconut oil (divided)
 2 pinches Pink Himalayan salt
For the toppings:
 15 oz can black beans, drained & rinsed
 1 organic bell pepper (any color), diced
 ¾ cup organic salsa
 ¾ cup fresh or frozen corn, cooked
 1 large avocado
 ½ cup fresh cilantro
 spices (cumin, garlic)
Make the nachos:
1

Preheat oven to 400 degrees F. Line baking tray with parchment paper.

2

Wash & dry sweet potatoes. Using a sharp knife or mandoline, slice into 1/4" rounds.

3

Using your hands, rub thin layer of coconut oil onto both sides of each sweet potato round.

4

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!)

5

Bake 35-40 minutes, flipping half-way through.

Load 'em up!
6

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.

7

Dice the avocado into cubes.

8

Top the sweet potatoes with prepared black beans, peppers, and corn.

9

Bake for 10 more minutes.

10

Add salsa, avocado, and cilantro. Top with any spices of choice and serve immediately!

Nutrition Facts

Servings 4