I love me some nachos. Nachos are actually one of Grant and my tricks for limiting eating out. We really try to eat out once a week at the most, hopefully less, but sometimes, I’m sick of cooking, Grant is sick of cleaning up, and we so badly just want to go to Pizzology and stuff our faces.
I’m not saying that stuffing your face at Pizzology is a bad thing. I’m just saying that our budget doesn’t allow us to do it too frequently. Plus, I don’t know about you other parents, but dining out with
small our children does not make for the most relaxing evening ever.
So all of that to say this: there has been many a night when I have said that I just want to go out to eat, and Grant has wooed me to stay at home by saying, “what if we make some nachos?” And here’s why I typically relent: I haven’t met a day that nachos don’t sound delicious, they’re super cheap, we always have some semblance of ingredients on hand (and some of our best creations have come from “garbage style nachos,” using up whatever is about to be thrown in the compost bin from the fridge), and even though they’re nachos, our at-home versions are likely still healthier than whatever I would order at a restaurant.
So about a week into the Whole30, I was craving a nacho fix, and I modified our typical cheesy-laden versions to come up with this version instead, which, while I wouldn’t say was equally as delicious, was still tasty, super easy, and quelled my craving. You still have plenty of time to make these for the big game this weekend!
- Make up a batch of beef chili
- 2-3 large sweet potatoes, sliced thinly, preferably with a mandoline (here's mine)
- 2-3 tbsp fat of your choice (I used olive oil because I was using our dehydrator, but melted coconut oil would be yummy too)
- 2-3 tsp garlic powder
- 1 tsp paprika
- Optional garnishes: diced green or red onions, lettuce, guacamole, pico de gallo, hot sauce
- Make up the chili. You'll need about 4-6 cups for the nachos, so you can save the rest for another meal (or better yet, double up the chili batch, and freeze a bunch for a quick dinner on a busy night).
- For the sweet potatoes, put the slices in a large bowl with the oil/fat, add the spices and salt and pepper, and stir around until the sweet potatoes are evenly coated in the mixture.
- If you're using a dehydrator, place the slices evenly on your dehydrator trays. I dehydrated ours at 118° for about eight hours, but times may vary depending on your dehydrator.
- If you're using an oven, preheat your oven to 375°. Put the slices on baking sheets lined with parchment paper or Silpats for about 15 minutes. Check on the sweet potatoes, flip them over (or be like me and just haphazardly attempt to do so by stirring around the sweet potatoes with a spatula), and continue baking for another 15 minutes. They are done when some of the edges have begun to brown, which took me about 40 minutes total, but check on yours frequently.
- Once the sweet potato chips are done, dump them on a plate, add a few ladles of chili, top with your garnishes of choice, and enjoy!
A SaraByTheSeason Original.