Nachos, AKA chips for dinner. We’ve all done it, we all love it and we all pretend we’re not actually eating chips as an entire meal. Truth is, you are. I got the nacho munchies a few days ago and started to panic knowing that if I wanted to, I could devour a huge mound of smothered, fried tortillas, which would inevitably ruin a day of healthy eating and exercise. What to do? Swap out the chip for something healthier and smother them in delicious veggies and cheese (that doesn’t change). Voila! The end result is a deliciously healthier version of an all-time favorite, Sweet Potato Chip Nachos (cue applause).
The key to this greasy food makeover is the swap from tortilla chips to sweet potato chips.
Here are six reasons to switch to the orange potato:
1. They are a good source of Vitamin C (which pretty much does nothing but good things for you).
2. They contain Vitamin D (which is perfect because we don’t get much sunlight here in Washington during the winter! Looks like we’re all staying inside eating sweet potato chips this season. If only it helped with your tan…)
3. They contain Iron (which gives you energy and even resists stress!)
4. They contain Magnesium (another anti-stress mineral..and we all could use a little bit less stress in our lives…)
5. They contain Potassium (which helps regulate your heartbeat. Your heart’s kind of important.)
6. They are orange, which means there’s some eye food in there (aka beta carotene).
Needless to say, tortilla chips aren’t high (or even low) in any of these things. But if you like salt and fat, be my guest!
Whether or not you make these into nachos, these chips make an amazing snack for afternoon salt cravings and late night hunger strikes. Offer them at your next party with a side of salsa and guacamole or use them for game day dip! They are thicker, so they hold up better than tortilla chips when it comes to piling as much dip as you can onto one chip (guilty).
In terms of toppings, I went with what we had. A simple mix of sweet cherry tomatoes, creamy mozzarella and mild green onions made for a fresh flavor combination. If you’re more of a southwestern style nacho lover (black beans, corn, salsa, beef or chicken, sour cream); go for it. Basically anything you can put onto a pizza, you could also throw onto some nachos. This is a good way to clear out the fridge!
Every nacho needs a good dip. Whether you like to dunk your nachos or drizzle them with some kind of creamy sauce, a cool dip makes for a perfect flavor combination. I decided to go for a simple guacamole-ish dip made with avocados, basil, garlic, spices, olive oil and a little bit of lime. I loved it so much I added it to a taco salad I made later in the week. Avocados for days.
What to Bring to the Store
In an effort to reduce your packaging waste, I recommend bringing the following reusable items with you to the grocery store:
- Reusable produce bags for your potatoes, tomatoes (unless packaged), green onions, avocado, basil, lime, and garlic (bring more if you’re adding additional toppings!)
- Glass jar for your olive oil (occasionally found in bulk)
- Reusable grocery bags (as always)
The only produce items I really needed a reusable bag for were the basil and green onions. If the produce has a skin that I’m not going to eat, no need to bag it in my opinion!
Depending on what you decided to top your nachos with, the recipe below gets a big ol’ 4 on the waste meter! Zero items were thrown away and the only things I had to recycle were the tub that my little mozzarella pearls came in and the plastic container from the cherry tomatoes (couldn’t find them fresh). All vegetable scraps get composted. Feel good about this one!
- 2 large sweet potatoes, thinly sliced
- 1 tbsp olive oil
- coarse sea salt
- black pepper
- 3 green onions, diced
- 3/4 cup cherry tomatoes, cut in half
- 1/2 cup mozzarella, shredded
- 3 avocados
- 1 garlic cove
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 3 basil leaves
- Preheat oven to 225 degrees.
- Thinly slice the sweet potatoes, no thicker than 1/4". Lay them out in a single layer on a baking sheet (you might need 2). Drizzle with olive oil, sea salt and pepper.
- Bake for 1 hour, flip, then bake for an additional hour.
- Meanwhile, puree your avocado dip ingredients in a blender or food processor until smooth. Transfer to a mason jar or other glass jar and chill in the fridge.
- When the sweet potato chips are done, top with cherry tomatoes, mozzarella and green onion. Place back in the over for 10 minutes or until cheese has melted.
- Transfer to a serving dish and serve with avocado dip!
- Top your nachos with anything you like: black beans, olives, corn, cheddar, salsa, sour cream, meat, etc.!