Who doesn't love nachos? We eat these quite a bit when we need a nacho fix. This version is dairy free and gluten free, and it DOES. NOT. DISAPPOINT!
Layers of seasoned baked (or air-fried) sweet potato chips and shredded salsa chicken make up the base, and you can top with your favorite nacho toppings! And trust me, you won't even miss the cheese on these! (Thank you, avo.)
Sweet potatoes are a great source of fiber, vitamins and minerals. The orange color (beta carotene) helps support the immune system and may improve eye health and prevent vision loss. Sweet potatoes also have anti-cancer properties!
Here's how we make the nachos:
For the chicken, add the following to your crockpot and cook on high for at least a few hours:
3 chicken breasts
jar of salsa verde
For the sweet potato "chips," thinly slice sweet potatoes, and either layer on a sheet pan or toss in your air fryer. Season with more salt and cumin. Roast in the oven at 425 until done, or in the air fryer until somewhat crispy. (They never really get as crispy as the real deal, but you won't even care!)
When ready to assemble, layer sweet potato chips on a plate and top with salsa verde chicken. Then add your favorite toppings! We like:
Trader Joe's Hot & Sweet Jalapenos (do yourself a favor and pick these up next time you're at TJ)
You can easily make these vegan by omitting the chicken and adding more black beans.
I hope you ENJOY! XO
Food is fuel.
I love to cook and bake recipes that incorporate healthy whole foods and those nutritious macro and micronutrients into our daily diets. I also like to make treats though, because let's face it, everyone loves a good sweet now and then! My favorite part about cooking, though, is sharing my latest recipes with others. ENJOY! XO