Ingredients

The following ingredients have 4 Servings
  • 3 large sweet potatoes (evenly sized, sliced very finely)
  • 1 tbsp olive oil
  • 1/4 - 1/2 tsp sea salt
  • 1/4 - 1/2 tsp ground black pepper
  • 4 boneless, skinless chicken breasts
  • 1 tsp ground cumin
  • 1 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 2 tbsp fresh cilantro, (chopped)
  • 2 tbsp red onions, (diced)
  • 1/4 cup jack cheese, (grated)
  • 1/2 cup black olives, (sliced)
  • 1/2 avocado, (diced)
  • 10-minute salsa verde, (to drizzle over top)

Instruction

  • To make the sweet potato chips, preheat oven to 400 degrees F and line 2-3 baking sheets with parchment paper.
  • Slice the sweet potatoes very thinly using either a mandolin or a sharp knife.
  • In a large bowl, add the sliced sweet potatoes, olive oil, sea salt, and black pepper and toss to coat evenly.
  • Place the slices on the baking sheet, taking care not to overcrowd and then place in the oven and bake for 8-10 minutes, then flip and cook an additional 6-8 minutes, or until crisp. Watch them to make sure they don’t burn - it can happen quickly.
  • While the potatoes are in the oven, make a season blend for the chicken by combining the ground cumin, sea salt, ground black pepper, garlic powder, paprika, and cayenne pepper.
  • Season the chicken with the blend on all sides.
  • Heat olive oil over medium-high heat in a large skillet.
  • Once hot, add the chicken and cook, flipping occasionally, until well-browned, and cooked through, about 4-6 minutes per side. Remove from skillet and allow to cool some before shredding with a fork when cool enough to handle.
  • To assemble the nachos, set the oven to 350 degrees F and line a layer of the crispy sweet potato chips across the bottom of a casserole dish. Sprinkle half the jack cheese, shredded chicken, and sliced olives, and then repeat with the remaining ingredients in a second layer.
  • Place uncovered into the oven to bake until the cheese has melted, about 6-8 minutes.
  • To serve, I like to top with fresh cilantro, diced red onion, diced avocado, and then drizzle with my 10 minute salsa verde (you can get the recipe link here).