Addictive & Healthy Paleo Nachos

By Jess

5 from 3 ratings

I’m do not believe these nachos could be called a mere snack. I’m not even sure how to label them. Sweet potato chips are piled high with fixings that can satisfy even the heartiest appetite. These nachos are loaded with spicy beef, tomatoes, and guacamole. A recipe that even the guys can enjoy when they come over to watch the big game.

Addictive & Healthy Nachos- you will want to make these nachos over, and over, and over…

Addictive and Healthy Nachos- you will want to make these nachos over, and over, and over…

Fact of life that I have learned: boys eat a lot. I am still surprised sometimes by how much they can actually consume in one sitting. I thought that the amount would go down once they quit growing so much after the teenage years, but I have been proven so wrong. Therefore when I needed to make some food for ‘the boys’ coming over last week, I wanted it to be hearty. And I knew it should be a lot of food, but I did not want it to burn a hole in my wallet. And even Paleo-friendly. With sweet potatoes as the base, these nachos fulfilled their intended role: feeding a group of guys during game time. I have to admit though that I had my own fair share. I just couldn’t stop eating them.

It may seem like there are a lot of separate components to making these nachos, but none of them are complicated. And the result is definitely worth the effort. Start by making the sweet potato chips in the oven. If you want to try a little variety, you could also use plantain chips, parsnip chips, beet chips, you name it.

nacho recipe

While the potato chips are baking, start the beef mixture on the stove. This part of the recipe can be made ahead of time and reheated when you want to serve it. Other than cooking the beef and spices, the only other ingredient to prepare is guacamole, depending on whether you want to make it yourself. I usually prefer homemade guacamole, or you could just use smashed avocado; it does not have to be anything fancy.

sweet potato nachos

Sweet potato nachos smothered in beef, tomatoes and guacamole are the perfect way to feed large appetites. Make this plate of Paleo nachos for your next game day celebration.


    • 2 medium tomatoes, diced and seeded
    • 2 tbsp fresh cilantro, chopped
    • 2 cups guacamole
    • 1-2 tbsp lime juice
    • 2 tbsp green onions, chopped
  • For the sweet potato chips
    • 3 large sweet potatoes
    • 3 tbsp melted coconut oil
    • 1 tsp salt
  • For the meat
    • 1 medium yellow onion, finely diced
    • 1 tbsp coconut oil
    • 1 green chili, diced
    • 1 lb. ground beef
    • 2 cloves garlic, minced
    • 1 tsp smoked paprika
    • 1/2 tsp ground cumin
    • 1 tbsp tomato paste
    • 12 oz. canned diced tomatoes
    • 1 tsp salt
    • 1/2 tsp pepper


  1. To make the sweet potato chips, preheat the oven to 375 degrees F. Peel the sweet potatoes and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss them with coconut oil and salt. Place the chips in a single layer on a rimmed baking sheet covered with parchment paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all of the chips are cooked.
  2. While the potato chips are baking, start preparing the beef. Melt the coconut oil in a large skillet over medium heat. Add the onion and chili to the pan and sauté for 3-4 minutes until softened. Add the ground beef and cook for 4-5 minutes, stirring regularly. Add the garlic, diced tomatoes, tomato paste, and remaining spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.
  3. Stir the chopped tomatoes, lime juice, and cilantro into the beef mixture. Adjust salt and pepper to taste. Remove from heat.
  4. To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with guacamole and green onions.


Serving Size





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Ask a Question 

  1. We just tried this recipe. Our chips came out as thinly sliced baked potato pieces. They were not crispy. Your chips look crispy. What did you do to make them crispy? Thanks!!

    • Since everyone’s ovens are different, I have to say trial and error. Slicing the potatoes as thinly as possible helps, but even my chips don’t come out crispy each time. Some people have found that broiling the chips is helpful.

    • Thank you Keith. It seems that cooking time for the chips varies by oven, but you could also try placing them under the broiler for a couple of minutes to see if that helps.

      • Hi. They are crispy if you turn the oven right down and let then slightly dehydrate. It takes a bit longer though, but you can make them beforehand and store them in a tin that way…

  2. Hi, we had the same problem with the chips not coming out crispy. They either burned and were crispy, or they were slightly chewy and baked. I may try cooking them longer at a lower temp. That being said, everything tasted gorgeous, we just renamed it “Mexican Chili”. And I had everyone at work drooling over it the next day when I took in leftovers!

  3. hey, if you try them on a wire rack over a tray, that should help as they arent cooking on a surface they are getting all of the heat

  4. Hi,

    Thanks for a delicious recipe, tried it and loved it. But I was wondering if this dish had too much carbs, since being paleo is also low carb. I know sweet potatoes are healthier than regular potatoes but they are starchy.

    • Julie, technically paleo is not low carb, you are just eating much healthier carbs that those that come from grains. It all depends on personal choice and the longer paleo is around the more variations are accepted.

  5. For those of you who can’t get the chips crispy, try baking them at a much lower temperature (275 works for me). At 375, the potatoes will burn before they’ve dehydrated sufficiently to get that nice crunch. Thank you for the recipe!

  6. Last night I hosted a dinner using natchos as a base. I made it a build-your-own because I had my interest in paleo, other’s interest in vegetarian eating and another who wants traditional American eating. Used romaine lettuce for a wrap/taco experience besides the purchased sweet potato and regular corn chips. I bought some tofu Mexican meat crumbles that mimicked the beef recipe that i nuked for the vegtrn. Turned out to be a fun meal. Made a goodie bag for the vegtrn of tofu cheese and beans that didn’t need to stay in my kitchen.

  7. AMAZING!!!! I omitted the meat and made homemade guacamole and salsa for on the side…the flavors paired together beautifully.

    I used a mandolin to cut the sweet potatoes very thin and tried cooking at a lower temperature (275), rotating and flipping often, and even tried broiling them. I was unable to get a crunchy chip texture after making 2 separate batches, but they were still fantastic! I made an additional batch using an oil-less fryer and they turned out perfectly crisp (it fries food using a halogen light and air convection).

  8. will be making this tonight, but using those small sweet peppers as my “chip” instead..keeping them raw and adding the meat mix on top to keep the peppers crisp.

  9. Plantain chips are a good alternative to sweet potato. Some people make them at home, but most of what I’ve seen at the store (including Whole Foods own brand) cook them in paleo-friendly palm oil.

  10. Must say absolutely delicious easy way for crispy sweet potato I found was thin ribbons lightly salted shallow fried in coconut oil to desired crispness

  11. We just started a Paleo with a zero carb goal. We have found both zucchini chips or pares an crisps were quite yummy with nachos too!

  12. I just made these and omg it was so good! The coconut oil really enhanced the flavor of the chips. I’m not a fan of crunchy things so the softer texture of the chips was fine with me. I skipped the tomatoes since I am trying to heal gastritis right now, and just used plain avocado and it was very good! Definitely getting the cookbooks!

  13. Look to make life easier with spray coconut oil. Pure coconut oil, without additives is now available. Unlike other sprays it does not contain lecithin (which tends to build up on cookware and it virtually not removable).

  14. I rarely make other people’s recipes – I just make my own stuff up and blog it on FeedingGerSasser.com, but I have to tell you that I made this one when I came across it the other day. I also cooked the sweet potatoes for a longer time in a lower temperature oven, and they turned out pretty much awesome. This is a beautiful and colorful recipe. Thanks!

  15. These look ah-ma-zing! Can anyone tell me if they are Whole30 compliant, and if not, WHY they aren’t? I’m new to the Whole30/Paleo Diet, so any tips/info/advice help! Thanks!

  16. This recipe made it all the way to Brazil and it’s so good! Incredibly satisfying and easy. The meat is extremely tasty! The chips weren’t crispy either, but this wasn’t my first try, I guess my oven won’t ever make them. To drink: water with peppermint leaves and lots of ice.

    Rating: 5
  17. I will definitely make this, but I just want to say that although it’s not nachos, regular chili or veg chili is delicious on a BAKED sweet potato!

  18. Absolutely divine. Who knew food that was good for you could taste so delicious. Thank you so much for sharing.

    Rating: 5
  19. Best recipe eva!!!!
    Whole family went nachos for it, including a very fussy 5 year old eater. Everyone had thirds and even fourths and raved about it.
    A definite must make for anyone doing Paleo, gluten free or corn free, etc.

    Thanks a million for such an awesome recipe!!!

    Rating: 5

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