Sweet Potato Nachos

sweet potao nachos

It seems I have been watching too much Dora the Explorer. Elle has a slight obsession with Dora. And don’t you worry, she is not just sitting in from of the t.v. watching mindlessly. Every time that a song comes on the show (which is very often), Elle makes whoever is watching with her stand up and dance along, even if it is only a 20 second spout of music. She aslo jumps when Dora tells her to, and has begun saying some Spanish words like ‘salta’ and ‘azul’. Dora is quite an interactive show.

Anyway, last night’s dinner was inspired by Dora. We had our own little fiesta and made some nachos! But they weren’t just any nachos…we put a healthy spin on the classic dish and made sweet potato nachos with topped with shredded turkey (time to get creative with all the leftover turkey from Easter!).

First I’ll explain how to make make the sweet potato chips. There are great just on their own, but I wanted nachos, so I took it a step further. You can season the chips anyway you’d like. I just used a bit of salt, but I’d love to try salt and vinegar and maybe cinnamon and sugar. Now…if you like simple, this recipe is for you! It doesn’t even reqire an oven! You will need:
-2 medium sweet potatos (preferably a nice thick cylinder shape so the rounds will be equal in size)
-1 teaspoon salt
-1/2 tablespoon vegetable oil or olive oil

Step 1)
Wash your sweet potatos and cut off any rough or dark spots. There is no need to peel them.

Step 2)
Slice the sweet potatos on the thinnest setting possible on a mandolin slicer. If you don’t have a mandolin slicer, try to slice them as thinnly and evenly as possible, or they won’t all cook at the same rate. (Last time I tried this I ended up with a bloody finger, so I would reccomend investing in a mandolin slicer if you lack the same slicing skills as I.)

Step 3)
In a bowl, mix the sliced sweet potatos with the salt and oil.

Step 4)
Lay as many sweet potato slices as you can on a microwave-safe plate, without them overlapping, and microwave on high for 5-6 minutes. I would definitely keep an eye on them because they can go from perfectly crispy to burned in 5 seconds. Keep in mind that all microwaves are different, so you might need more or less time for them to reach crispy perfection.

Step 5)
After removing from the microwave, let the chips cool on a wire rack. When cooled, you can get your snack on, or you can save them in an air tight container so they stay nice and crisp.

photo (2)

I chose to use the chips as nachos. On a tinfoil-lined baking sheet, I spread out one layer (about half) of the chips and topped with about 1/4 cup shredded cheddar cheese. Next, I layered the remaining chips, topped with 1/2 cup shredded turkey and another 1/4 cup shredded cheese. On top of that added sliced cherry tomatos, a sprinkling of corn, and once sliced up green oinion. The nachos went into the oven at 375°F for 8 minutes (or until cheese is completely melted). I added a dallop of plain Greek yogurt on top and tossed on some hot peppers (none for Elle!).
Serves 2.

¡Buen apetito!

Nutritional Information Per Serving (Recipe makes 2 servings total) for Sweet Potato Chips Only (Not with the nacho toppings).

Calories: 145
Carbohydrates: 27g
Fat: 4g
Protein: 2g
Sugar: 6g


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