Sweet Potato Nachos
These vegetarian nachos are rich in veggies and also gluten free. They make the perfect healthy football Sunday snack!
Equipment
- Mandolin Slicer
- Air Fryer
Ingredients
- 2 Sweet Potatoes medium
- 1/2 cup Black Beans
- 1/2 Red Bell Pepper
- 1/2 Yellow Bell Pepper
- 1 Jalapeno Pepper
- 1 cup Shredded Mexican Cheese
- 1 Avocado
- 1 tbsp Onion
- 1 clove Garlic
- squeeze Lime Juice
- Oil Spray
- Salt to taste
- Pepper to taste
- Cilantro to taste
Instructions
- Slice sweet potatoes into 1/8" slices using a mandolin slicer.
- Lay the sweet potato slices flat in a single layer on an air fryer basket. Then, spray with oil spray and season with salt and pepper.
- Air Fry the sweet potato chips at 390 degrees for about 15 minutes (or until they form chips), flipping the chips halfway through. The chips may cook quicker if they are small so be sure to watch the chips to ensure that they don't burn.
- While the sweet potatoes are air frying, thinly slice the bell peppers. Cut the jalapeno pepper into slices. Strain the black beans.
- Make the guacamole: Peel and remove the pit of one ripe avocado and place the avocado in a bowl. Combine with about one 1 tbsp chopped onion, 1 minced garlic clove, fresh cilantro, a squeeze of lime juice, and salt and pepper to taste.
- Place the sweet potato chips on a baking dish. Top with shredded Mexican cheese, black beans, bell pepper slices, and jalapeno slices and air fry for an additional 7 minutes or until the cheese melts and the chips are crispy.
- Remove the nachos from the air fryer and allow to cool for 5-10 minutes.
- Top with guacamole and serve with hot sauce!