Paleo Sweet Potato Nachos

Nachos.  Chips.  Meat.  Melted Cheese.  Nothing better.  Unless you’re trying to eat healthy.  And then you have to find something that will satisfy that craving for nachos, but not have all the calories and fat.

So I really can’t claim credit for the idea of this recipe.  I saw it floating around one of the groups I belong to and decided to give it a whirl.  Of course I changed it slightly, but the idea is the same – paleo sweet potato nachos:  It’s really just baked sweet potato chips with a ground meat mixture with salsa and guacamole.  There’s enough avocado on top to make it creamy enough that you don’t miss the cheese.  You could add other toppings, like olives, green onions, etc.  The nachos are your blank canvas!

Anyways, start by making the sweet potato chips.  Peel and slice your sweet potatoes on a mandolin (or just very thin if you don’t have a mandolin).


Toss with olive oil, pepper and garlic powder.


Lay flat in a single layer on parchment paper.  Bake at 400 for 15-20 minutes and then flip.  Bake for another 15-20 minutes.  This is an estimate – bake for as long as you need to get crispy chips.


Meanwhile, prepare your toppings.  I made a quick pico de gallo with tomatoes, onions, jalapeno and cilantro.


And then I diced some avocados and sprinkled a little cayenne and garlic powder in them.  You could also mash the avocado if you like a smoother texture.


Then make your ground meat mixture.  Start by sauteing onions in olive oil.


Add ground chicken.


Add cumin, chili powder, garlic powder and black pepper.  Stir to combine.


Add tomato paste and mix thoroughly.


Add can of Rotel (diced tomatoes and green chilies)


Let simmer for about 10 minutes for the flavors to combine.  Remove from heat.


Prepare to assemble the nachos.


Layer chips, then meat, then pico de gallo and avocados.  Serve and enjoy!



2-3 large sweet potatoes
2 Tablespoons olive oil
1 teaspoon black pepper
1 teaspoon garlic powder

pico de gallo:
2 large tomatoes, diced
1/2 medium onion, diced
1/2 jalapeno, seeded and diced
1/2 cup cilantro, chopped

1-2 medium avocados, diced
1/2 teaspoon cayenne pepper
1 teaspoon garlic powder

ground meat mixture:
1 medium onion, diced
2 Tablespoons olive oil
1 lb ground chicken
1 teaspoon cumin
1 1/2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 1/2 Tablespoons tomato paste
1 can Rotel (tomatoes and green chilies)

Start by making the sweet potato chips.  Peel and slice thinly the sweet potatoes.  Toss in olive oil with pepper and garlic powder.  Layer sweet potatoes on parchment paper on a baking sheet in a single layer.  Bake at 400 degrees for 15-20 minutes and flip.  Bake for another 15-20 minutes or until chips are crispy. Meanwhile, make the toppings.  Mix together ingredients for pico de gallo and guacamole.  To make the meat, start by sauteing the onion in olive oil in a medium frying pan.  Add the ground chicken.  Crumble and brown.  Add cumin, chili powder, garlic powder and black pepper.  Mix to combine.  Add in the tomato paste and mix thoroughly.  Add can of Rotel and let simmer for about 10 minutes.  Remove from heat and assemble the nachos.  Layer sweet potatoes, then meat, guacamole and pico de gallo.  Serve and enjoy!