Sweet potatoes have a variety of delicious uses and they’re a great source of Vitamin A, potassium, fiber, and more. When you substitute them for chips you instantly give a plate of nachos a nutrient packed upgrade. By experimenting with toppings, you can make this recipe savory or sweet.
What you’ll need
-
- 3 medium sweet potatoes, makes about 6 cups of rounds
- 1 tbsp. olive oil
- 1 tsp. chili powder
- 1 tsp. garlic powder
- 1 1/2 tsp. paprika
- *Toppings:
- For savory: shredded cheddar cheese, drained black beans, chopped tomatoes, chopped avocados, sliced black olives.
- For sweet: omit spices above and use cinnamon, brown sugar, and all spice instead. Top with drizzled melted dark chocolate, almond butter, and chopped apples. Don’t worry about sticking the potatoes back in the oven once warm.
What to do
- Preheat the oven to 425°F. Cover the baking pans with foil and coat with nonstick cooking spray.
- Peel and slice the sweet potatoes thinly into quarter-inch rounds. In a bowl, toss the rounds with olive oil, chili powder, garlic powder and paprika. Spread evenly on prepared pan. Bake for 10 minutes and use a spatula to flip the sweet potato rounds. Bake for another 5-10 minutes or until crisp.
- Remove the pan from the oven and sprinkle beans and cheese over the sweet potatoes. Return to oven until cheese melts, about 2 minutes. Sprinkle with tomato and avocado.
- Serve and enjoy!
*Make it fun!
Let the kids top their potatoes with their favorite ingredients. Or, try topping the sweet potato chips with our favorite chicken chili.
Original recipe courtesy of the American Heart Association. Per serving: 209 calories, 6g of protein, 6g of fiber. *These substitutions or additions have been included from Children’s Hospital of Georgia staff. Any additional toppings, substitutions or changes in bar shape may affect nutritional information provided by the American Heart Association.
