Information
Prep Time: 10 minutes | Cook Time: 25–30 minutes | Serves : 4 | Gluten Free
Ingredients list
- 2 medium sweet potatoes, thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon chilli powder (adjust to taste)
- 1 cup cooked beans (e.g. black beans, kidney beans, or mixed beans)
- 1/2 cup shredded cheese (cheddar or a cheese blend)
- 1/2 cup corn kernels (fresh, frozen or canned)
- 2 tomatoes, diced
- 1–2 green jalapeños, sliced
- 1 avocado, diced or mashed
- 1/2 cup Greek yoghurt
- Fresh chives, finely chopped
- Fresh parsley, chopped, for garnish
Optional Add-Ons:
- Squeeze of lime
- Hot sauce
- Pickled onions
Method
- Preheat oven to 200°C (390°F) and line a baking tray with baking paper.
- Prepare the sweet potato chips: Thinly slice sweet potatoes using a mandoline or sharp knife. Toss slices with olive oil, paprika, and chilli powder. Spread in a single layer on the baking tray and roast for 20–25 minutes, flipping halfway, until golden and crisp.
- Assemble the nachos: On an oven-safe platter or tray, layer roasted sweet potato slices. Top with beans, corn, and shredded cheese.
- Return to the oven for 5 minutes until the cheese is melted.
- Add fresh toppings: Remove from the oven and top with chopped tomatoes, jalapeños, avocado, and a dollop of Greek yoghurt. Sprinkle with chives and parsley to finish.
