Everything is better in nacho form.
Looking for a fun way to eat more veggies throughout the day? Snacking on vegetables doesn’t have to mean munching on raw celery: Try sweet potato nachos instead.
If you’ve never heard of sweet potato nachos, it means using sweet potato in place of the tortilla chips. The sweet potatoes are sliced into thin rounds, seasoned, and baked, so they make a fun + healthy swap for chips. They’re a great source of fiber, vitamin A, potassium, and more.
Look, you’re not trying to “fool” yourself. You know they’re not crunchy, salty tortilla chips, and nobody is asking you to believe sweet potato rounds are a perfect replica. However, everything is better in nacho form, and sweet potato is no exception. Plus, you’ll get more fiber—and less bloating—by eating your nachos the spud way. (Here are other tips to reduce bloating.)
You could top your sweet potato nachos however you wanted, but the recipe below offers a great starting point: black beans, cheese, tomato, and cilantro. Other ingredients you could add are jalapeño, diced red onion or scallions, chopped bell pepper, avocado or guacamole, hot sauce, corn, or pico de gallo. If you’re dairy-free, swap out the cheese for this dairy-free nacho sauce, or just stick to avocado.
Looking for more healthy snacks?
Recipe adapted from the American Heart Association.
- 3 medium sweet potatoes, with skin
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 and 1/2 tsp paprika
- 1/3 cup low-sodium black beans
- 1/3 cup low-fat shredded cheddar cheese
- 1/3 cup no salt added diced tomatoes
- chopped fresh cilantro (garnish)
InstructionsPreheat oven to 425ºF. Cover a sheet pan with aluminum foil and coat with nonstick cooking spray. Then, slice sweet potato into very thin rounds. (Alternatively, you can slice with a mandolin.) Toss in a bowl with olive oil and spices. Once the sweet potatoes are evenly coated, spread evenly on the prepared pan. Try to keep the sweet potatoes in a single layer so they can get crispy edges; use a second sheet pan if necessary. Bake in the oven for 10 minutes. Toss sweet potato rounds with a spatula, and then bake for another 5-10 minutes or until edges get crispy. Sprinkle beans and cheese over the sweet potatoes and bake another 2 minutes or so, until cheese melts. Remove from oven and serve with diced tomato and cilantro.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Sweet potato, cooked, baked in skin, flesh, without salt. Washington, DC: U.S. Department of Agriculture. (Accessed on July 17, 2019 at https://ndb.nal.usda.gov/ndb/foods/show/11508.)
Tortilla chips. Washington, DC: U.S. Department of Agriculture. (Accessed on July 17, 2019 at https://ndb.nal.usda.gov/ndb/foods/show/45219391.)