Ingredients

 

Chips:

  • 4-5 medium large sweet potatoes
  • Olive oil
  • Salt

Cheesy Sauce:

  • 1 cup peeled and cubed white potato
  • ½ cup peeled and cubed carrot
  • ¼ cup sunflower oil or other neutral oil
  • ¼ cup nut milk
  • 2 teaspoons lemon juice
  • 6 pickled banana pepper slices
  • 3 tablespoons pickling liquid from peppers
  • 1 tablespoon tomato paste
  • 1 ½ teaspoons tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspon onion powder
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt

Toppings:

  • 1 can black beans
  • 1 can sliced black olives
  • 2 tomatoes, diced
  • Red onion, diced
  • Avocado, diced
  • Cilantro, for serving
  • Lime juice

Directions

  1. Preheat oven to 450 degrees F.
  2. Using a mandoline, on the thinnest setting, slice all the sweet potatoes into even rounds. This may be done using a knife, slicing as thinly and evenly as possible.
  3. Toss with olive oil (enough to coat lightly) and salt.
  4. Line a baking sheet with parchment paper and spread potato slices in one layer, avoiding too much overlap.
  5. Bake for 15-20 minutes, flipping halfway through. This may need to be done in batches, depending on how much you are making.
  6. Remove from oven and let sit for 10 minutes.
  7. While potatoes are baking, start the cheesy sauce. Boil the cubed potatoes and carrots for about 10 minutes; do not overcook.
  8. Drain and add to high-speed blender along with all other sauce ingredients.
  9. Blend until completely smooth. Set aside.
  10. Assemble cooled sweet potato chips on a plate, drizzle (or drench) with cheesy sauce, and pile on desired toppings. Enjoy!

recipe_edwardsAbout the Chef

Chef: Sophie Edwards
Family: Parents – Shana and Larry Edwards; sister – Sam Edwards
Community: Rancho Peñasquitos
Hobbies & Interests: Cooking, education, health, writing, yoga
Favorite Local Activity: Picnics at Del Mar Beach
About the Recipe: This is a healthy alternative to regular nachos – and much better tasting! My family loves it as a summer lunch.
About the Chef: I’m a fourth year college student at Sonoma State University pursuing a degree in elementary education. I love all things food and I’m an aspiring food blogger.


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