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.
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- Prep time
- 12 min
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- Cook time
- 22 min
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- Servings
- 4 Servings
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- Serving size
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1 cup
Ingredients
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medium sweet potato (sliced into 1/8-inch thick chips)
- 1
- 1
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nonstick cooking spray
- 1
- 1
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frozen pepper-and-onion blend (partially thawed and drained)
- 1 1/2 cup
- 1 1/2 cup
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jalapeño pepper (split lengthwise and seeded)
- 1
- 1
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reduced-fat shredded cheddar or Mexican-style cheese
- 1/4 cup
- 1/4 cup
-
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salsa
- 1/4 cup
- 1/4 cup
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julienned or thinly sliced radishes
- 2/3 cup
- 2/3 cup
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cherry tomatoes (cut into fourths)
- 4
- 4
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shredded romaine lettuce
- 1/2 cup
- 1/2 cup
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light sour cream
- 2 tbsp
- 2 tbsp
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minced fresh cilantro
- 1 tbsp
- 1 tbsp
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Directions
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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.
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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.
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Sprinkle the cheese evenly over the vegetables. Air fry for 2 minutes, or until the cheese is melted.
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Using the tip of a sharp knife, remove the browned or charred skin from the jalapeño pepper. Finely chop the pepper.
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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.