Ingredients with Measurements:
- 2 large sweet potatoes, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup black beans, drained and rinsed
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup sliced jalapenos
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. In a large bowl, toss the sweet potato slices with olive oil, chili powder, garlic powder, paprika, salt, and black pepper.
4. Arrange the sweet potato slices in a single layer on the prepared baking sheet.
5. Bake for 20-25 minutes, or until the sweet potato chips are crispy and golden brown.
6. Remove the baking sheet from the oven and sprinkle the shredded cheddar cheese over the sweet potato chips.
7. Top the cheese with black beans, diced tomatoes, red onion, and jalapenos.
8. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
9. Remove the baking sheet from the oven and sprinkle the chopped cilantro over the top.
10. Serve the sweet potato chip nachos with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 326
Fat: 18g
Carbohydrates: 29g
Fiber: 6g
Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you prefer instead of cheddar cheese.
- You can use any type of beans you prefer instead of black beans.
- You can use any type of onion you prefer instead of red onion.
- You can use any type of fresh herb you prefer instead of cilantro.
Variations:
- You can add cooked ground beef or shredded chicken to the nachos for extra protein.
- You can add sliced avocado or guacamole to the nachos for extra creaminess.
- You can use different spices and seasonings to flavor the sweet potato chips.
Tips and tricks:
- Make sure to slice the sweet potatoes thinly and evenly for even cooking.
- Don't overcrowd the baking sheet with sweet potato slices, or they won't crisp up properly.
- You can make the sweet potato chips ahead of time and store them in an airtight container until ready to use.
Storage instructions:
Leftover sweet potato chip nachos can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the sweet potato chip nachos, place them on a baking sheet and bake in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the sweet potato chip nachos on a large platter for sharing.
Garnishes:
Garnish the sweet potato chip nachos with extra chopped cilantro and sliced jalapenos.
Pairings:
Serve the sweet potato chip nachos with a cold beer or a margarita.
Suggested side dishes:
Serve the sweet potato chip nachos with a side of salsa and guacamole.
Troubleshooting advice:
- If the sweet potato chips are not crispy enough, bake them for a few more minutes until they are golden brown.
- If the cheese is not melted enough, place the baking sheet under the broiler for a few minutes until the cheese is bubbly and golden brown.
Food safety advice:
Make sure to wash the sweet potatoes thoroughly before slicing them.
Food history:
Nachos are a popular Mexican dish that originated in the city of Piedras Negras, Mexico in 1943. The dish was invented by Ignacio "Nacho" Anaya, who created it by topping tortilla chips with melted cheese and jalapenos.
Flavor profiles:
The sweet potato chip nachos have a sweet and savory flavor, with a hint of spice from the chili powder and jalapenos.
Serving suggestions:
Serve the sweet potato chip nachos as a main dish or as an appetizer for a party.
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