Easy & Healthy Paleo Nachos 2 Ways

Two ways to serve Paleo Nachos. One in a pile of sweet potato chips or as individual chips topped with nacho ingredients for easy handling. Both delicious!
Course Snack
Cuisine American
Keyword cheese chips, healthy snack, nachos, paleo, sweet potatoes
Servings 2
Author Denise Wright (


  • 1 large sweet potato - thinly sliced or thicker slices depending on which type nachos you are making
  • 2 Tablespoons olive oil.
  • 1/2 lb ground beef
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon oregano
  • 1/2 cup salsa
  • 4 green onions, sliced
  • 1 tomato, chopped
  • guacamole or 1 avocado chopped


To make sweet potato chips.

  1. Thinly slice your sweet potato and coat with olive oil. Salt and pepper to taste.
  2. Lay on a cookie sheet lined with parchment paper and cook for 20 minutes in a 400 degree oven or until brown and crispy. Flip halfway through cooking time.

To make individual sweet potato slices.

  1. Cut the sweet potato in thick slices and place on a microwave safe dish or parchment paper. Cook for 2 minutes until they are soft but sturdy.

  2. While the sweet potatoes are cooking, brown your grown beef in a sauté pan. Add your spices and salsa and continue to cook for 5 more minutes.

  3. To make individual slices: When potato slices are done, arrange on a plate and top with ground meat mixture and toppings of your choice. I used a bit of avocado, tomato and green onion.

  4. To make a mound of nachos: arrange a big pile of sweet potato chips, then top with the meat mixture and any of the following: shredded chess and sour cream (if you do dairy), guacamole, tomatoes, avocados, green onions, olives, pickled jalapeños, cilantro all work nice.