• 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.