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Zucchini & Sweet Potato Chip Nachos

Never feel bad about eating nachos again with these loaded zucchini and sweet potato chips.


  • 1 zucchini, sliced very thin
  • 1 sweet potato, sliced very thin
  • 2 tablespoon olive oil
  • 1 teaspoon sea salt. divided
  • 1/2 teaspoon ground black pepper
  • 1 boneless skinless chicken breast, cooked and shredded
  • 1 avocado
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoon salsa
  • 3 green onions, sliced
  • 1 jalapeño, thinly sliced
  • 2 tablespoon plain Greek yogurt


  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Add the zucchini and sweet potato slices to the baking sheet. Drizzle with olive oil, 1/2 teaspoon. of the sea salt, and pepper. Toss to coat.
  3. Arrange seasoned zucchini and sweet potato slices on baking sheet.
  4. Place in oven and bake for 10 minutes, then turn the slices over, and bake for another 10 minutes. Watch closely as they cook quickly.
  5. Mash the avocado with the lime juice and remaining 1/2 teaspoon. sea salt. Set aside.
  6. Top the zucchini and sweet potato chips with the shredded chicken, mashed avocado, salsa, green onions, plain Greek yogurt, and sliced jalapeño.