Loaded Sweet Potato Nachos with Slow-Cooked Pulled Chicken and Avocado Lime Drizzle

It's National Potato Chip Day, ya'll, and I'm digging up something sweet from the archives to celebrate. Sweet Potato Chips, that is – loaded with slow-cooked pulled chicken and an avocado lime drizzle. But let's get to business because we've got some snacking to do.

Whole30 Loaded Sweet Potato Nachos with Slow Cooked Pulled Chicken and Avocado Lime Drizzle_Amanda Wormann.jpg


It’s crazy to imagine nachos being any good sans cheese (because, what’s the point?) but these proved me wrong. If you’re looking for a cheat-like meal that’s not cheating at all, try these loaded sweet potato nachos with slow-cooked pulled chicken and an avocado lime drizzle. Whole30 and Paleo friendly.

Slow-Cooked Pulled Chicken

5 chicken thighs
¾ jar of your favorite salsa or whatever amount it takes to cover the chicken (I like Green Mountain Gringo Roasted Garlic Salsa, it’s all natural and totally compliant)
Smoked Paprika
Chili Powder
Onion Powder
Garlic Powder
Chipotle Powder
Dash of Cayenne
Sea Salt

Place chicken thighs in a slow cooker, top with the salsa and spices. Cook until chicken is almost done. Remove chicken and shred, then put back in slow cooker to cook a bit more so the chicken absorbs the juiciness and spices.

Sweet Potato Chips

Thinly slice one or two sweet potatoes (or as many chips as you want to make.) I used my Kitchen Aid mixer attachment that slices things oh so magically. But a mandolin or hand slicing will work fine as long as you slice them thin. That helps with the crisp factor.

Toss in melted coconut oil and sprinkle with sea salt. Bake at 375 on a parchment lined baking sheet for about 10-15 minutes. Then flip and bake for another 10-15, keeping an eye on them so they don’t burn. Continue to cook until they lightly brown or no longer seem mushy. Cool on a drying rack (I find that this also helps guarantee a crisp.) 

Avocado Lime Drizzle

½ large avocado
½ lime
1 tablespoon water
1.5 tablespoons olive oil
Sea salt

Blend with an emulsion blender (or whatever your blending device of choice). 

Once the chips are cooled, top with the pulled chicken. Add chopped tomato, red onion, and whatever else your little heart desires. Top with the avocado lime drizzle and a bit of cilantro. Serve immediately to avoid sogginess, but don’t worry they won’t last long.