Fall Sweet Potato Nachos
Fall Sweet Potato Nachos

Have you made homemade chips before? We’re all about taking fresh root veggies and making them crispy and salty and snackalicious, just like what we’ve done with these Sweet Potato Nachos!

Sweet potatoes are a great fall veggie. They’re extremely versatile as you can use them exactly like you would a “normal” potato: mashed, baked, as fries, as chips, and the list goes on and on. 

We’re all about those addicting snack foods, and we think this recipe is going to be one of your fall staples. These nachos are amazing as game day appetizers! You’ll get the whole crowd asking for more!

Turning sweet potatoes into chips is super easy. You simply cut the veggie into thin slices (we like to use a mandolin as it makes it easier to get those even slices). Just be careful as they can be dangerous to work with if you aren’t paying close attention!

Make sure your slices are extra dry, allowing them to get crispy when you cook them. You can either throw them in the oven, in your air fryer, the microwave or fry in oil. It’s totally up to you! It depends on how much time and/or mess you’re willing to make! And don’t forget to salt them! Or use any seasoning you would like.

Once your chips are made, you’re going to want to top them with cheese and black beans, then pop them in the oven until the cheese is melted. Top them to your heat’s desire after you pull them out of the oven! We love these traditional nacho toppings:

And there you have it! A twist on traditional nachos! We hope you and your guests enjoy these Fall Sweet Potato Nachos!

Fall Sweet Potato Nachos
Fall Sweet Potato Nachos
Fall Sweet Potato Nachos

Fall Sweet Potato Nachos

Sweet potatoes are a super versatile fall veggie. Turn them into chips and make a game day snack with these Sweet Potato Nachos!

Recipe by Chef Nate
0 from 0 votes
Course: Appetizers, Snacks
Servings

4

servings
Prep time

20

minutes
Cook time

30

minutes

Ingredients

  • Sweet Potato Chips
  • 2 large sweet potatoes, cleaned, dried and cut into 1/4″ slices

  • Canola oil

  • Salt

  • Toppings
  • 1 head iceberg lettuce

  • 1 cup shredded cheddar jack cheese

  • 1 can black beans, drained

  • 1 container Crazy Fresh Pico de Gallo

  • 1 can sliced black olives, drained

  • 1 can diced green chiles, drained

  • Sour cream

Directions

  • Preheat oven to 400º.
  • Place sliced sweet potatoes on baking sheet, leaving space so they don’t touch.
  • Lightly brush both sides of the sweet potatoes with oil.
  • Sprinkle with salt.
  • Bake for 20 minutes or until lightly browned.
  • *Note – chips should be made in advance.
  • Preheat oven to 350º.
  • Arrange sweet potato chips on a baking sheet.
  • Top with beans and cheese.
  • Place in oven until cheese is melted.
  • Remove from oven and top with remaining ingredients.

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