Sweet Potato Nachos
Veggie and protein-packed sweet potato nachos with ALL the fixings
Servings: 4 people
Ingredients
- 1.25 lb sweet potatoes about 2 medium sweet potatoes, cut into 1/4-inch thick slices
- 1/2 teaspoon kosher salt
- 1.5 tablespoons olive oil
- 1/2 teaspoon cayenne pepper
- 6 leaves kale lacinato or dinosaur kale; leaves chopped
- 1 jalapeño diced
- 1 Roma tomato diced
- 1/4 cup red onion diced
- 1/2 cup black beans
- 1.5 cups grated cheese Sharp cheddar & Monterey Jack for example
- cilantro
- avocado
- Greek yogurt or sour cream
- salsa
Instructions
- Line an 18x12 inch sheet pan with parchment paper. Preheat oven to 400 degrees F.
- Slice potatoes into 1/4" thick rounds. Place slices in large bowl. Add salt, olive oil & cayenne pepper. Stir until potato slices are evenly coated with the oil and spices.
- Lay slices out in a single layer on the sheet pan. Bake at 400 degrees F for 20 minutes.
- Take potato slices out. At this point, you should start to see light brown spots forming.
- Use a spatula to flip each potato slice over. Put back into oven for about 10 more minutes.
- Take potato slices out of oven. Add desired toppings (kale, jalapeño, Roma tomato, red onion, black beans and grated cheese) and put sheet pan back into oven for about 10 more minutes or until cheese is melted to your liking.
- Take sheet pan out of oven. Add any remaining cold toppings (cilantro, avocado, Greek yogurt or sour cream, salsa). Serve!
- ENJOY!
Notes
- If using russet potatoes, skip step 5. Meaning you will bake potato slices for about 20 minutes, then take them out and add toppings (kale, jalapeño, Roma tomato, red onion, black beans, cheese), and bake for about 10 more minutes.
- This serves about 3-4 people as an entrée or about 4-6 as an appetizer.
- This dish keeps well in an airtight container in the refrigerator for 3-4 days. Reheating best done in oven or toaster oven for about 10 minutes or until heated through. Add any remaining cold toppings after heating.