If you follow my blog posts, you’ll know that I recently had some allergy testing done over at Life Labs on O’Connor. One of the foods I scored high for was corn (which surprised me) and left me wondering how I would manage my love of nachos. I also scored moderately high for wheat so basically all nacho chips are off limits for me.
Luckily, I figured out a pretty delicious (and healthy) substitute – sweet potato chips!
- Slice your sweet potatoes into circles, drizzle with avocado oil and some chopped garlic, and then bake them for about 30 minutes at 400°F
- Remove the sweet potatoes from the oven and top with black beans, green onions, cilantro, salsa and guacamole
- Throw back in the oven for 5-10 minutes
- Serve and enjoy
To compliment this dish I’m going to try out some cashew cheese recipes to drizzle on top, which I will of course be sharing with you once I find one I love 🙂
Feel free to mix up the ingredients. What are YOUR favorite nacho toppings?