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Hi Friends! Welcome back to the blog! Today we’re making homemade sweet potato chips and then loading them up with some tasty toppings to make the ultimate loaded vegan nachos! Aaron and I can easily polish off this entire baking sheet of nachos… it’s all gluten-free, dairy-free, plant-based and delicious!

Loaded Sweet Potato Nachos

Print Recipe


  • 2 medium sweet potatoes
  • 1/2 tablespoon coconut oil
  • 1 15 ounce can black beans
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic
  • 1/2 cup diced cherry tomatoes
  • 1 4 ounce can green chiles
  • 1 4 ounce can sliced black olives
  • 1 bell pepper color of choice
  • 1/2 large avocado
  • 1/2 cup vegan shredded cheese


  • First, make the sweet potato chips. Peel away any dark or funny looking spots from the skin. However, do not remove all of the skin.
  • Then sliced sweet potatoes into thin rounds, I recommend a mandolin for creating consistent thin rounds.
  • Brush a light layer of coconut oil onto a baking sheet and add the sweet potato slices. To help the potatoes turn into a crispy chips, make sure they are evenly spaced and ideally not touching.
  • Bake in the oven at 250 degrees Fahrenheit for 45 minutes to an hour, flipping once. Please note, that these chips will shrink as they cook.
  • While the chips cook, add the beans, drained and rinsed, to a small pot with the seasonings. Stir together and then warm on the stove, on low heat.
  • Now, prep the rest of your toppings; dice the tomatoes, bell pepper and avocado.
  • Once the chips are ready, spread them out on a baking sheet and layer with all of the toppings, except the avocado. Roast in the oven at 400 degrees Fahrenheit for 10 to 15 minutes.
  • Once the cheese has melted to your liking, remove and top with avocado and optional some fresh lime wedges or even cilantro!
Author: Healthy Grocery Girl

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