Sweet Potato Nachos
I made these last night with my husband. We used what we had in our fridge/pantry to "mix it up" for dinner, and it was very tasty!
2 Sweet Potato
1 tbsp Extra Virgin Olive Oil
4 ozs Chicken Breast
2 Avocado (peeled and mashed)
1/2 Mango (peeled and diced)
1/4 cup Red Onion (finely diced)
2 Lime (juiced)
1/4 tsp Sea Salt
Preheat oven to 375ºF (191ºC) and line 2 to 3 baking sheets with parchment paper.
Season your chicken breast with sea salt and black pepper to taste.
Cut sweet potato into rounds as thinly as possible. Try to be consistent with how thin you slice them so they bake evenly.
In a mixing bowl, toss the sweet potato rounds with olive oil and sea salt.
Place the chicken and sweet potato rounds across the baking sheets in a single layer and bake for approximately 30 minutes in the oven. Flip the sweet potato rounds about halfway through, depending on the thickness or until golden brown. Remove from oven.
While your chicken and sweet potato chips cook, assemble the guac by combining avocado, mango, red onion, lime juice and sea salt. Mix and mash with a fork until creamy. Store in fridge until ready to eat.
Assemble a layer of baked sweet potato chips and top with shredded chicken and guac. Enjoy!
Vegetarian or Vegan: Use 1 can of black beans instead of chicken and skip step 2.
Likes it Spicy: Use extra cayenne pepper.