I love nachos! Who doesn’t? Well although I cannot speak for everyone, I would like to assume that about ninety percent of people in the world love nachos just as much as I do! It’s a perfect weekend snack to enjoy with your buddies while watching a game/fight/movie, etc. However, we all know that as much as we enjoy the traditional bar nachos dripping with cheesy goodness, sour cream, and guacamole to die for, they are indeed bad for you, and although we might save them for an occasional cheat night, sometimes we crave this sinful awesomeness on a regular day. So I decided to come up with a healthy nacho alternative that you can enjoy without the guilt and still stay on track! These were simply amazing and are definitely a must try!

Recipe:

1 medium sweet potato
1/4 cup diced red onions
1 green onion (chopped)
1/4 diced red peppers
1/2 cup diced zucchini
5-6 asparagus sticks
A handful of olives
A handful of sliced jalapeños
1/2 cup organic partly skimmed mozzarella cheese (sliced)
Sea salt and black pepper for seasoning
A dash of organic extra virgin olive oil (for potatoes)

Preheat oven to 400 degrees F.

First, we have have to make the sweet potatoes into chips. Wash and slice the sweet potato in half, then slice the potato into semi thin strips using a mandolin knife, or a regular good quality knife (you don’t want them too thick or too thin). I find that a mandolin knife gives me perfect slices, so I would recommend that you invest in one.

Place sliced sweet potato strips in a bowl and brush some olive oil on them making sure they are evenly coated on both sides. Place the potatoes on a non stick baking sheet lined with parchment paper, or an oven safe lightly greased ramekin dish in the preheated oven.

Bake for 10 minutes (flip sweet potatoes after 5 minutes).

When ready, bring out the sweet potatoes from the oven and set aside. They should be semi crispy at this point.

Add remaining toppings (the cheese should be the last ingredient).

Return the sweet potatoes with the toppings to the oven and bake for 5 minutes or until the cheese is fully melted.

When ready, sprinkle some sea salt and black pepper and enjoy your nachos!

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