I love making this nutrient dense version. It is so flexible with the toppings you’d like as well, and kid friendly!
This one takes about 1 hour to cook – so I tend to do it more on a weekend, or a day where I am working from home and can start the process early. The potato slices themselves bake for about 40 minutes without needing to do much, so you can easily start early, cook the slices, and then spend about 20 mins cooking the rest at the end. So in total – probably about 20-30 minutes in total of YOU cooking, but 1 hour total cooking TIME. 🙂
Ingredients for 2:
- 1 Large Sweet Potato or 2 Medium, Thinly sliced to 1/4″ thickness
- Drizzle of avocado or olive oil
- Sprinkle of salt and fresh cracked pepper, I love redmonds mineral salt
- Protein of choice: I love 12 oz. pasture raised shredded chicken tossed in a little hot sauce or salsa, or 12 oz. ground beef seasoned with taco seasoning (Details below)
- ~2 oz shredded cheese – I love a combo of raw cheddar + monterey jack, but can certainly use just a mexican shredded cheese
- ~1/2 a can of refried black beans, I love the siete brand, or look for organic, no salt added
- Optional toppings: I did a slice of tomato, diced + slice of red onion, diced + half a jalapeno (seeds removed) and diced, 1/2 avocado diced, about 1 tbsp chopped cilantro
- Hot sauce of choice: I love cholula or yellowbird!
- Crema – 1/4 cup grass fed greek yogurt (I love stonyfield) + 1 tsp hot sauce (love Cholula)
Directions:
- Preheat oven to 450 degrees. Slice your potatoes. Line a baking sheet with parchment paper. Lay your sliced potatoes on the baking sheet, drizzle with oil, season with salt and pepper. I went and flipped each slice, and rubbed it around in the oil a bit, and flipped it back over. Basically so each slice gets nice and coated with oil and seasoning. Bake for 20 mins, flip, bake for another 20. A tip to decrease this cooking time. Can cook for 10 mins on each side, but turn broiler on for 3 mins each side.
- Optional: Cook your protein while the slices crisp up.
- Chicken: In pan over medium heat, add avocado oil. Take about 12 oz of pasture raised chicken – either in tenders (cooks faster), or in breasts but slice in half to make each breast thinner (will cook faster). Season each side with salt, pepper, cumin, garlic powder, onion powder, paprika. Cook on each side about 4-5 mins. Let cook and shred.
- Ground beef: In pan over medium heat, add ground beef. Once cooked, add taco seasoning (I love siete), and 1/2 cup of water. Bring to boil, pop a lid on it, reduce heat to medium, and let water evaporate slightly but still leaving meat moist, about 5 minutes.
- Carefully top each slice with refried beans, protein, and then shredded cheese. Pop back in the oven on 450 for about 5 minutes just for the cheese to melt.
- While that bakes, prepare your fresh toppings. I sliced tomato and onion and added to a small bowl. Diced jalapeno separately (didn’t add to some, so it was kid friendly), and diced avocado & cilantro separately,
- Make crema – add 1/4 cup yogurt + 1 tsp hot sauce, in small bowl.
- When nachos are nice and bubbly, top with tomato & onion mixture, jalapeno, avocado and cilantro.
Enjoy and dip in spicy crema!
