Sweet Potato Nacho Skins
These Whole 30 Nacho Potato Skins brings a big punch of flavor. Perfect as an appetizer or a meal, so delicious!
Prep Time10 minutes mins
Cook Time30 minutes mins
Course: Appetizer, Main Dish
Cuisine: Chicken
Servings: 4 people
Author: Ashley McCrary
- 2 large sweet potatoes
- 1 tsp garlic powder
- salt and pepper
- 4 large chicken breast
Guacamole
- 2 medium avocadoes ripe
- 1 roma tomato chopped
- 2 tbsp red onions chopped
- 1 tsp Garlic salt
- 1 whole Lime juice
- salt & pepper to taste
Sweet Potato Skins
Preheat oven to 350℉.
Cover a large baking pan with parchment paper.
Trim both ends from the sweet potato using a knife. Slice sweet potato lengthwise into ¼-inch thick slabs using a knife.
Arrange the long pieces in a single layer on the baking sheet.
Sprinkle garlic salt and pepper on each side of the potato.
Bake for 15-20 minutes or until potatoes are tender but not fully cooked. I usually flip mine on the halfway mark so they get crispy on each side. Keep an eye out so they don't burn.
Chicken
Heat your skillet on medium/high with olive oil.
Add in 4 chicken breast and cook until crispy on each side.
Take out chicken and place on cutting board. Chop into thin pieces.
Main
Place your sweet potatoes slices on a plate and cover with a top layer of guacamole.
Next, start covering the guacamole with a layer of chopped chicken.
Sprinkle chopped green and red onion.
Drizzle with Whole 30 ranch or your choice of dressing. ENJOY!