Sweet potato nachos

Sweet potato nachos

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
2

This is sure-fire evidence that you can turn any unhealthy foods healthy. Maybe just don’t add the cheese!

Ingredients

Quantity Ingredient
3 sweet potatoes, unpeeled
15g lucy bee coconut oil, melted
1 level teaspoon mild or hot paprika, (or sweet chilli)

Method

  1. Preheat the oven to 180°C.
  2. Rinse the potatoes well, then slice into very thin, even discs, about 1mm (the thinner the better). Place in a mixing bowl with the melted coconut oil and paprika and turn the discs until evenly coated. Spread them out evenly on a large baking tray, being careful not to overlap or overcrowd them.
  3. Cook in the oven for 35 minutes, turning every now and again so that they crisp evenly. Reduce the oven temperature to 140°C and, if serving with cheese, sprinkle this over at this point. Cook for a further 6 minutes, then remove from the oven and leave to cool slightly before adding your chosen toppings.

Topping suggestions

  • 1 avocado, crushed and mixed with the juice of ½ lime and 1 tsp chilli flakes

    Greek yoghurt mixed with crushed garlic, ½ cucumber and chopped chives

    4 chopped tomatoes, mixed with 1 chopped red onion and a handful of chopped parsley

    Mozzarella, torn, Parmesan, grated, or feta, crumbled
Tags:
coconut oil
healthy
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