Who doesn’t love a giant tray of homemade nachos? (And who hasn’t regretted eating maybe a little too much of them in one sitting?) These are especially flavorful with crispy sweet potato chips as the base and then piled high with thinly sliced hot peppers, roasted green tomato salsa, and crunchy diced radishes.
To make the sweet potato chips:
Preheat your oven to 425 degrees.
Using 1 large or 2 medium sweet potatoes: cut them into quarters, then very thin slices. Toss the slices in a bowl with a drizzle of olive oil and sprinkle of salt. Spread out onto two lined baking sheets making sure not to overlap any of the slices. Bake for 25-30 minutes in the upper third and lower third of your oven, switching the tray positions about halfway through baking so both sides of the sweet potato slices bake evenly.
Next, spread all of your sweet potato slices onto one of the baking trays and start to layer your preferred toppings. I used:
Black beans
Thinly sliced hot red peppers
Shredded swiss and cheddar cheese
At this point I threw the nachos back into the oven to melt the cheese. Once it was all melty goodness I added:
Diced radishes (they add a great crunch)
Avocado
Recipe and photos by Meghan Feilmeier
Follow her on Instagram: @meghan_moves and @meghan_feilmeier_photography
