Back

Sweet Potato Nachos with dip

Ingredients

  • Sweet potato chips
  • 2 large sweet potatos
  • 1 tbsp coconut oil
  • 1 tbsp Chilli powder
  • 1 tbsp paprika
  • sea salt
  • Crème fraiche (optional)
  • Tomato salsa
  • 2 medium tomatoes, diced, seeds out
  • 2 tbsp chopped fresh coriander
  • 1/2 tsp chilli flakes or cayenne pepper
  • 1-2 tbsp lime juice
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp sea salt
  • Guacamole
  • 1 avocado, mashed with a fork
  • 1 small garlic clove, finely diced or grated
  • 1 tbsp lime juice
  • 1/2 tsp sea salt
  • black pepper
  • Handful fresh coriander

Nutritional Info

  • Per serving
  • Sweet potato chips
  • Calories 128
  • Protein 3g
  • Carbs 13g
  • Sugar 4g
  • Fibre 6g
  • Fat 5g
  • Tomato salsa
  • Calories 221
  • Protein 3g
  • Carbs 11g
  • Sugar 7g
  • Fibre 7g
  • Fat  15g
  • Guacamole
  • Calories 241
  • Protein 4g
  • Carbs 12g
  • Sugar 1g
  • Fibre 11g
  • Fat  20g

Method

  • Sweet potato chips – Preheat oven to 170 C. Slice the sweet potatoes as thin as you can and toss in melted coconut oil. Place in a roasting tray, sprinkle with salt, paprika and cayenne pepper and bake for 20-25 minutes and then turn the chips over. Bake for another 20 minutes or even longer if you want them very crunchy.
  • Tomato salsa & guacamole – For the salsa add all the ingredients into a blender and blitz until almost smooth. For the guacamole mash up the avocado with a fork, and then mix everything together with the lime juice.
  • Set aside the dips and enjoy with the nachos!
  • Serves 2