Description
The perfect night-in food, sweet potato nachos combine scallions, bacon, and sour cream to sit atop thin, crispy potato chips.
Ingredients
Scale
- 2 sweet potatoes (I picked up two different varietals; hence the orange and white colors)
- 1/4 cup sour cream (or pretty much to your liking)
- 1 stem of green onion, thinly sliced
- 2 slices fresh bacon (from the butcher)
- 1/4 cup freshly grated aged cheddar cheese
Instructions
- Thinly slice sweet potatoes with a mandolin (about chip thickness)
- Arrange the chips onto a greased baking sheet.
- Spray the slices of sweet potato with olive oil (using a can of cooking spray helps cover the chips more evenly so I’d recommend this method vs. drenching it in olive oil; or even brushing it).
- Baked the chips at 400 F for 10-15 minutes or until browned/crisp looking.
- Remove chips from baking sheet onto wire rack for cooling.
- Fry bacon strips in non-stick frying pan. Place bacon onto paper towel to absorb excess fat. Chop it up with a knife into tiny bite size pieces.
- Top with sour cream, sliced spring/green onions, grated cheddar and bacon bits.
- Category: Main, Appetizer