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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!

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!
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 large sweet potato - thinly sliced or thicker slices depending on which type 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 chopped
  • 1 to mato chopped
  • guacamole or 1 avocado chopped

Instructions

  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.
  3. If using the thicker slices, place on a microwave safe dish or parchment paper and cook for 2 minutes until they are soft but sturdy.
  4. While the potato slices are cooking, brown your grown beef in a sauté pan. Add your spices and salsa and continue to cook for 5 more minutes.
  5. 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.
  6. If you are making a big pile of nachos with the sweet potato chips, you can top the meat with 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.