Snack better with this crowd-pleasing dish that brings big flavor to game day or movie night in less than an hour!
I’m a die-hard snacker. Finger foods comprise my favorite food group, whether they’re sweet, savory, cheesy, or spicy. This sweet potato nachos with kale recipe covers all those categories deliciously!
I first made this dish because my partner was going low-carb. I thought it would be a nice surprise for a big game he was looking forward to watching. His college friends came over at the last minute, so I worried that they wouldn’t like a veggie-rich version of their beloved nachos. I was wrong! They scarfed these sweet potato and kale munchies down in minutes. Now I make them for every get-together, whether it’s with his friends, my family, or our neighbors—and it’s always a hit!
I love the way the sweet potatoes and kale both get a little crispy from baking. When the cheese melts all over them, you get a lovely contrast of crunchiness and gooiness that’s really satisfying. The garlic, cumin, paprika, and chili powder add just a hint of mild spiciness that I like to amp up with sliced jalapeños. Every bite of these nachos delivers a fabulous combo of earthy, sweet, and savory flavors that makes me forget they’re healthier than regular nachos. Plus, they take less than an hour to throw together. Now that’s a big win!
Are Sweet Potato Nachos With Kale Healthy?
This recipe is a nutrient-dense upgrade to typical nachos. It delivers a gluten-free and vegetarian-friendly mix of complex carbs, fiber, protein, and healthy fats. The sweet potato is very high in vitamin A and also supplies complex carbs, fiber, potassium, and some vitamin C. Kale offers fiber, additional vitamins A and C, calcium, and iron, while the spices contribute antioxidants and flavor with minimal calories. Cheese provides most of the protein and some calcium, but it also brings in saturated fat, cholesterol, and sodium. Overall, this dish can be a healthy snack choice when consumed in moderation as part of a well-balanced diet.
To lower the sodium and saturated fat levels, skip the added salt and consider using less cheese or a plant-based cheese substitute—which would also make this dish vegan.
Nachos: A Happy Accident
Nachos were invented in 1943 by Ignacio “Nacho” Anaya in Piedras Negras, Mexico. When a group of American military wives arrived at his restaurant after closing, Anaya improvised a snack with what he had on hand: fried tortilla chips, melted cheese, and sliced jalapeños. The dish was such a hit it became known as “Nacho’s Special,” eventually shortened to “nachos.” This humble, spontaneous creation quickly spread across Texas and the U.S., evolving into the beloved, endlessly customizable dish we know today.
How Do I Store Leftovers?
Store leftover nachos in an airtight container in the fridge for up to 3 days. You can also freeze them in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight. Reheat in a 350°F oven for about 10 minutes, or until warmed through and the cheese is melty. I find that microwaving leftover nachos makes them too mushy.
Serving Suggestions
These sweet potato nachos with kale elevate any snack spread. Make sure you have something for everyone by pairing them with Healthy California Roll Sushi Bites, Crockpot Buffalo Chicken Dip With Cauliflower, Caprese Skewers, Ham And Cheese Sliders, and Potato Puffs. Mix up a pitcher of Tropical White Moscato Sangria, and you’ve got a winning spread for game day, movie night, or happy hour.
Ingredients
For The Sweet Potato Chips:
- 1 medium sweet potato
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chile powder
- Salt and pepper to taste
For The Kale Chips:
- 4 cups kale leaves torn and packed
- 2 teaspoons olive oil
- Salt to taste
- 1 cup reduced-fat cheddar cheese grated
Instructions
- Preheat oven to 375°F.
Prep And Cook The Sweet Potato:
- Peel the sweet potato and run it through a mandoline to create very thin slices, about 1/8 of an inch thick. Repeat until all the potato is sliced.
- Place the potato slices in a large bowl and drizzle with olive oil. Toss until each slice gets evenly covered with oil. Lay the potato slices out in a single row on a large baking sheet.
- In a small bowl, combine the garlic powder, cumin, paprika, and chile powder. Sprinkle half of the mixture over the potato slices. Sprinkle the slices with a little salt and pepper.
- Bake the potato slices for 10 minutes. Flip all the slices. Continue baking until they're brown and the edges begin to curl up and crisp, about another 10-13 minutes.
- Remove baking sheet from the oven. The center of some of the slices may feel a little soft, but they will crisp up as they cool. Set potato slices aside to cool while the kale bakes.
Prep And Cook The Kale:
- While the potatoes cook, place the torn kale leaves in a bowl and drizzle with the olive oil. Toss to coat. Season with salt to taste.
- Lay the kale leaves in a single row on another baking sheet. After you take the potato slices out of the oven, put the kale in the oven. Bake until golden brown and crispy, about 5-7 minutes.
- Remove from oven and let cool slightly. Do not turn off the oven.
Assemble The Nachos:
- Arrange half the potato chips in a single layer in a large, oven-proof skillet or baking pan. Top with half the kale chips. Sprinkle half of the cheese on top.
- Make a second layer with the remaining potato and kale chips. Sprinkle with the remaining cheese.
- Put the layered nachos in the oven and bake until the cheese is just melted.
- Remove from oven and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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