My family has a bit of an infatuation with nachos. I’m not sure what they love most; some days it seems to be the cheese; other times it’s the toppings.
Above all else, I know they are definitely attracted to those salty tortilla chips. I wanted to see if I could come up with a slightly healthier version that would still hit all the right marks for taste, and this is it. I love the expression ‘more-ish’ when used to describe food, and that’s definitely appropriate here. If you prefer to just assemble the whole thing on an oven-safe tray, that works too. You can also prepare the sweet potato chips ahead of time, then reheat them on the tray prior to adding the cheese and other toppings. Note that these sweet potato chips are dangerously addictive – I apologize for that. And when making them, don’t be tempted to add more oil; they won’t get crispy if you do.
Feel free to get creative with your favourite nacho toppings – shredded chicken or beef, olives, minced green onions are all fantastic additions.
Preheat oven to 400F.
Peel the sweet potatoes and slice very thinly (less than 1/4 inch thick) with a mandoline or a very sharp knife. Put the slices in a bowl and drizzle oil over top. Toss with fingers to ensure both sides of each slice are light coated with oil.
Lay the sweet potato slices out in a single layer on a parchment-lined baking sheet.
While potatoes cook, get your toppings ready.
Bake sweet potato slices for 10 minutes then flip slices over. Bake 10 – 15 minutes longer until starting to crisp up and getting slightly brown around the edges.
Line two bowls with hot sweet potato chips (prewarming the bowls will help them stay hot). Sprinkle cheddar on top of the sweet potatoes.
Add avocado, tomatoes, green pepper and any other toppings you like. Garnish with a dollop each of sour cream and salsa, then serve.
Makes 2 beautiful bowls; can easily be multiplied.