Directions
Slice the sweet potato (remember as thin as you can) and toss the slices with oil and sea salt.
Spread slices out on a lines baking sheet and bake them in a preheated oven at 400°F for 15 minutes, turn slices over and continue baking for another 10 minutes (keep watch so they do not burn). Remove and let them cool.
Marinate chicken with seasoning and oil, bake in the oven the sweet potato slices. Once baked, chop the chicken into small pieces or shred it.
In a lined baking sheet arrange the pre-baked sweet potato slices together with a slight overlap of slices. then begin layering the toppings. I like to start the layers with some cheese then add in the others and top with more cheese.
Bake in the oven at 375°F for 5-7 minutes - keep an eye on them to ensure they do not burn.
Remove from oven and top with chopped cilantro.
Enjoy these with a side of fresh salsa, guacamole and Greek jalapeño yogurt.
Ingredients
Sweet Potato:
1 sweet potato (as thinly sliced as you can, I use a mandolin slicer. The thinner the slices the crispier the chips are)1 tsp oil of choice1/4 tsp sea salt (or to taste)
Shredded Chicken:
This is an optional addition, you can make the nachos vegetarian or add this chicken or seasoned beef - they all taste great.
1 boneless chicken breast1 tbsp. Tex Mex seasoning1 tsp oil of choice
Toppings:
shredded chicken (from above)corn nibletsblack beans (rinsed well)chopped tomatoeschopped green onionschopped jalapeñoshredded cheese (amounts and topping selection are to personal taste)