Nachos with Sweet Potato Chips

Instructions

1. For the sweet potato chips: Preheat oven to 250F and position oven racks in the center of the oven. Melt the coconut oil in a saucepan.
2. Rinse and dry your sweet potatoes and slice them into rounds. Use a mandolin slicer if you have one - it will make for much crispier chips.
3. Toss slices in melted coconut oil to lightly coat, then sprinkle with salt. Lay out in a single layer on parchment paper and gently transfer the sheets directly onto the oven racks.
4. Bake for a total of 2 hours. After about 1 hour, rotate parchment so that the front and back get more even cooking and flip chips.
5. Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up more before serving.
6. Meanwhile, prepare the guacamole: Chop tomatoes and cilantro. Peel and dice onions. Remove pit and peel avocados.
7. Place avocado, lime juice, and seasonings in large mixing bowl and mash until combined.
8. Add remaining ingredients to the bowl and stir with a mixing spoon until well combined.
9. Set aside for 30 minutes.
10. For the salsa: Peel and roughly chop onion. Chop cilantro. Deseed the jalapeno. Drain liquid from diced tomatoes.
11. Place all ingredients in food processor and pulse until desired consistency is reached.
12. Transfer to fridge until assembly time.
13. For nachos: Brown the ground beef in a pan over medium heat. Sprinkle with cumin, sea salt and chili powder.
14. Place the sweet potato chips on a plate, and serve topped with the prepared ground beef, guacamole, and salsa. Enjoy.