BBQ Sweet Potato Chip Nachos

Call me crazy, but these three glorious things good on their own came together as one incredible unit of major flavor that can still be enjoyed guilt-free.  This was one of those nights when I didn’t really have a real meal prepped or even thought up in advance, and it was already getting pretty late.  I knew I wanted to watch the NBA finals game, so of course my mind and cravings went straight to sports-related unhealthy snacking food perfect for vegging out on the couch. After looking in every cabinet and fridge drawer, I somehow managed to put this concoction together in my mind and immediately ran with it.  I’ve been having a recent obsession with combining two of my favorite flavors – sweet potato and BBQ – and it never turns out bad. Why not eat an entire plate’s worth of sweet potato chips (but just from one medium potato), top it with some tasty vegetables and cheese, and call it dinner?


1 small/medium sweet potato

1 T olive oil

Spices of choice to taste for chips (I did S&P, cumin, garlic powder, Adobo blend, truvia)

1/2 small onion, sliced thin or chopped

1/2 bell pepper, chopped (any color)

1/3 c chopped red cabbage

1/2 oz shredded reduced fat sharp cheddar

1/2 oz shredded part-skim mozzarella

1/2 oz reduced fat feta crumbles

1-2 T BBQ sauce

1 green onion, chopped

Handful of chopped fresh cilantro

Preheat oven to 425 (I started here and ended up turning down to 400 towards the end to try to keep them from burning too quickly). After washing potatoes, slice uniformly with a mandolin on almost the thinnest setting.  You want them to crisp up but be able to hold the toppings. Rinse with water to remove some of the starch and dry thoroughly.  Place potatoes in a gallon ziploc and add 1/2 T olive oil.  Close and shake the bag to coat evenly.  Add spices and shake again.  Spread out onto one or two sprayed baking pans in a single layer and bake for 15-20 minutes, keeping an eye on them and flipping halfway.  Heat the other 1/2 T oil in a skillet over low/medium heat.  Add onion and seasonings (I did same as chip flavorings) and let caramelize a few minutes.  Add peppers and cook another couple of minutes.  Finally add the cabbage right at the end just to soften it a bit.  In a microwavable bowl, add all the cooked veggies, BBQ sauce, and mix of cheeses.  Microwave on high 30-45 seconds or until cheese is melted and BBQ sauce is warm.  Arrange the sweet potato chips on a plate (yes, ALL those are for you) and top with cheesy BBQ veggie mixture.  Top with fresh green onions and cilantro and sit down to a seemingly unhealthy, “snack-y” meal full of chips and cheese that’s actually good for you! After all, the sweet potato has been deemed “the perfect food.” Don’t feel bad for eating nachos for dinner because in reality it’s tons of vitamins, minerals, fiber, protein, and healthy fats!

P.S. You might need a fork 🙂






2 thoughts on “BBQ Sweet Potato Chip Nachos

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