Sheet Pan Sweet Potato Nachos
Time to get your nacho strategy nailed down in time for the big game tomorrow! We suggest using this recipe as your inspiration.
Makes 8 servings
What you need
10 ounces sweet potato chips1 cup grass-fed cheddar cheese (optional)
¼ cup finely chopped red onion
1 bunch scallions, trimmed and sliced
1 avocado, pitted and diced
2 radishes, finely sliced on a mandolin
¼ cup cilantro leaves
¼ cup sliced black olives
1/3 cup Tessemae’s Creamy Ranch or Tessemae's Pantry Classic Ranch 24oz if you're feeding a crowd!
Drizzled Buffalo Sauce of your choice for serving
What you do
- Heat oven to 375 degrees. Spread chips on a rimmed baking sheet and sprinkle with cheese (if using) and red onion. Bake until cheese is melted, about 5 minutes.
- Remove chips from oven and sprinkle with scallions, avocado, radish slices, cilantro and black olives.
- Drizzle with Ranch and serve buffalo sauce alongside for dipping.
