Air Fryer Sweet Potato Nachos

Air Fryer Sweet Potato Nachos
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Easy Air Fryer Cookbook. Recipe Credit: . Photo Credit: Photography by Eric Hinders; Food Styling by Caroline Tremmel; Art Direction by Haleigh Eason.

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.

  • Prep time
    12 min
  • Cook time
    22 min
  • Servings
    4 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 100

  • Total Fat 2.5g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 5mg
  • Sodium 180mg
  • Total Carbohydrate 17g
    • Dietary Fiber 3g
    • Total Sugars 6g
  • Protein 4g
  • Potassium 450mg
  • Phosphorus 95mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1/2 Starch, 1/2 Fat



  • medium sweet potato (sliced into 1/8-inch thick chips)
  • nonstick cooking spray
  • frozen pepper-and-onion blend (partially thawed and drained)
    1 1/2 cup
  • jalapeño pepper (split lengthwise and seeded)
  • 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)
  • shredded romaine lettuce
    1/2 cup
  • light sour cream
    2 tbsp
  • minced fresh cilantro
    1 tbsp


  1. 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.

  2. 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.

  3. Sprinkle the cheese evenly over the vegetables. Air fry for 2 minutes, or until the cheese is melted.

  4. Using the tip of a sharp knife, remove the browned or charred skin from the jalapeño pepper. Finely chop the pepper.

  5. 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.