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vegan sweet potato nachos

Vegan Sweet Potato Nachos

Easy to put together and a healthier take on the traditional nacho recipe!
Course Appetizer, Snack
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Calories 391kcal
Author Rena


  • 1 Large Sweet Potato
  • 1 Tbsp Olive Oil
  • 3 small Roma Tomatoes chopped
  • 1/4 Onion chopped
  • 2 Tbsp Chopped Cilantro
  • 1 Small Avocado chopped
  • Juice from ½ lime
  • Salt to taste
  • Jalapeno optional


  • Preheat oven to 425 F and prepare a large baking sheet with parchment paper.
  • Cut the sweet potato into chips and toss in olive oil. Place the chips on the baking sheet in an even layer and sprinkle with salt
  • Bake for 10-15 minutes or until golden brown.
  • Meanwhile, place the chopped tomatoes, onion, cilantro, and avocado into a bowl. Add in the lime and salt to taste and stir until combined.
  • Place the chips on a plate and top with tomato mixture


  • Slice the sweet potatoes very thinly using either a sharp knife or mandolin.
  • Take care not to overcrowd the baking tray with the sweet potatoes, to make sure they all cook evenly.
  • To make less spicy you can omit or deseed the jalapenos.
  • For a sweet and savory flavor add little ground cinnamon and sprinkle that over the sweet potatoes - delicious!


Calories: 391kcal | Carbohydrates: 47g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Sodium: 106mg | Potassium: 1300mg | Fiber: 13g | Sugar: 10g | Vitamin A: 25065IU | Vitamin C: 27.9mg | Calcium: 72mg | Iron: 1.8mg