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Air Fryer Sweet Potato Nachos
12 min prep time
22 min cook time
4servings
Recipe by
Kathy Moore and Roxanne Wyss
Source
The Easy Air Fryer Cookbook
Photo by
Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason
How to Make Air Fryer Sweet Potato Nachos
The air fryer makes it easy to make crispy homemade sweet potato chips that are low in fat. Topping these veggie-rich nachos with frozen chopped vegetables makes it quick and easy to prepare this dish that can serve as an appetizer for a crowd, or a vegetarian entree.
12 min prep time
22 min cook time
4servings
1 cup
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Step-By-Step Instructions:
- Place the sweet potato slices evenly in the air fryer basket. Spray with nonstick cooking spray for 1 second. Spoon the frozen vegetables evenly over the potatoes. Place the jalapeño over the vegetables, skin side up. Spray with nonstick cooking spray for 1 second.
- Set the temperature to 375° F and air fry for 20 minutes, or until the potatoes are cooked. They should be tender but crisp, not soft. Remove the jalapeño pepper and place it in a bowl; cover loosely with a kitchen towel and let stand for 5 minutes.
- Sprinkle the cheese evenly over the vegetables. Air fry for 2 minutes, or until the cheese is melted.
- Using the tip of a sharp knife, remove the browned or charred skin from the jalapeño pepper. Finely chop the pepper.
- Using a spatula, lift the potatoes and vegetables out of the air fryer basket and arrange in an even layer on a serving platter. Sprinkle the chopped jalapeño over the vegetables. Top with the salsa, radishes, tomatoes, and lettuce. Add a dollop of sour cream and sprinkle of cilantro. Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1 cup
- Amount per serving Calories 100
- % Daily value*
-
Total Fat
2.5g
3%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 5mg 2%
- Sodium 180mg 8%
-
Total Carbohydrate
17g
6%
- Dietary Fiber 3g 11%
- Total Sugars 6g
- Protein 4g 8%
- Potassium 450mg 10%
- Phosphorous 95mg
Ingredients
medium sweet potato (sliced into 1/8-inch thick chips)
1
nonstick cooking spray
1
frozen pepper-and-onion blend (partially thawed and drained)
1 1/2 cup
jalapeño pepper (split lengthwise and seeded)
1
reduced-fat shredded cheddar or Mexican-style cheese
1/4 cup
salsa
1/4 cup
julienned or thinly sliced radishes
2/3 cup
cherry tomatoes (cut into fourths)
4
shredded romaine lettuce
1/2 cup
light sour cream
2 tbsp
minced fresh cilantro
1 tbsp
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