Paleo Nachos with Sweet Potato Crisps

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So I was having a dinner dilemma a few nights ago (cue lots of sighing, looking forlornly in the fridge, finger-tapping etc etc) and am now sending out a ginormous thank you to The MerryMaker Sisters for bringing me back from the brink with their Instagram post for Healthy Nachos with Parsnip Chippies.  I’ve made Parsnip chips before and they are GORGEOUS.  But with nary a Parsnip in sight at my local fruit and veg store or supermarket, I had to substitute instead with the Gold-Standard-Paleo-Potato-replacement:  the humble sweet potato.   And because I can never cook a recipe as it reads, I’ve made a few adjustments of my own and here are the results.  Happy Eating!

What you will need:

For the mince:

  • 1 tbsp Oil of your choice (I prefer butter/ghee/coconut oil because of their high smoke point)
  • 1 onion, finely chopped
  • 2 bay leaves
  • 1/4 capsicum (optional), diced
  • 2 large tomatoes, grated
  • 500g beef mince
  • 1 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp thyme
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • Salt and Pepper to taste
  • A large skillet / frying pan

For the crisps:

  • 2 sweet potatoes, peeled and thinly sliced
  • 1-2 tsp Oil of your choice (I prefer butter/ghee/coconut oil for their high smoke point)
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • Salt and Pepper to taste
  • 2 roasting trays or 2 baking trays, lined with baking paper

For the Guacamole:

  • 1 Ripe avocado
  • A handful of cherry tomatoes or a large tomato
  • Lemon Juice from 1 small lemon
  • Salt and Pepper
  • Coriander (optional)

What Next?

For the Mince:

NB The mince can be prepared ahead of time and reheated when you’re ready to serve.

  • Heat your chosen oil on medium-high heat.
  • Add the bay leaves and onion and cook until the onion is sautéd (lightly brown).
  • Add the grated tomatoes and chopped capsicum and cook until bubbling again.
  • Add all your spices and stir in well.
  • Add the beef mince and stir regularly until browned.
  • Turn the heat down, pop the lid on, and simmer for about 20 minutes. NB leave the lid off (but don’t forget to stir regularly) if you want a thicker sauce and have too much liquid in the pan.

For the crisps:

You could cook the crisps ahead of time and just heat them up again in the oven before serving, but they’re oh-so-nice straight out of the oven.

  1. In a bowl, add your chosen oil (in liquid form – melt if needed) and mix with the spices.
  2. Peel and thinly slice the sweet potatoes.
  3. It’s time to get your hands dirty!  Grab all the slices and mix into the oil mixture, making sure all pieces are lightly coated.
  4. Lay out the slices individually on the baking trays (lined with baking paper) making sure there’s no overlapping (or they won’t get crispy!).
  5. Pop in the oven for 20 minutes.
  6. Remove from the oven, turn them all over (and I dare you not to eat any that are a little too thin and already crispy…) and cook for another 10-20 mins or until they’re crisp.  Keep watching them at this point.  You want crispy sweet potato not burnt sweet potato!

For the guacamole:

This needs to be done when you’re ready to serve, so the avocados don’t go brown.

  1. Mash the avocado in a bowl.
  2. Add the chopped tomatoes, lemon juice, coriander (if using) and salt and pepper, and stir through.

How to serve:

I totally agree with The MerryMaker Sisters that this recipe is far better when the various elements are all laid out individually, and everyone assembles their own dish….mainly because I’m so ready to gorge myself at this point, and I like it when people look after themselves 😉

Layer your sweet potato, savoury mince, and guacamole.  Add anything else you want.  I’ve topped mine with some diced cucumber and garnished with extra coriander.

This was good enough without any paleo cheese toppings, but feel free to add Cashew Cheese or any other Paleo cheese option.

The Not-Quite-Paleo Option:

Go on, get out the Sour Cream and full-fat Cheddar or Mozzarella!

Happy Eating x

Cath