Okay, I’m going to start right out by saying these suckers have the same carbohydrate load as a regular corn chip set of nachos. We just had a hankering for a cheat night, but really didn’t want to ingest corn, wheat or other cereal grains. We are so embarrassingly barbaric with these, we lay down oven mitts on our coffee table, place the hot pan on top and sit on the floor and scarf them down with a fork. Let me also say, the salsa recipe is ‘da bomb dot com’, it’s cheaper to make this than to go out and buy a jar.


  • 1 package sweet potato chips, we used Terra brand
  • 1 lb. ground beef
  • 1 T chili powder
  • 1 t cumin
  • 1 c raw cheddar cheese (optional)
  • 3 green onions, sliced
  • 1/2 head romaine lettuce, chopped
  • s&p

  • Salsa Ingredients:

    • 15 oz crushed fire roasted tomatoes with juice, we used Muir Glen brand
    • 1 t granulated garlic
    • 3 T pickled jalapeno slices (about 12)
    • 1 lime, juiced
    • 3/4 t allspice
    • 2 handfuls cilantro

    Guacamole Ingredients:

    • 2 avocados
    • 1 lime, juiced
    • 1 t chili garlic sauce
    • salt
    • 1/2 handful of cilantro


    Brown the meat in a saute pan with a bit of fat, and add the chili and cumin. While the meat is browning, empty a bag of sweet potato chips on a baking sheet and spread them out as evenly as you can. Toast at 350°F for about 8 minutes.
    To make the salsa and guacamole, just blend all the ingredients (one set at a time, of course) in a food processor.
    Assemble by topping the chips with ground meat, cheese, lettuce, green onions,  salsa and guacamole.