Loaded Paleo Nachos (Sweet Potato Chips)

I love sweet potatoes, nachos and chips. I also am aiming to sparsely use wheat/grains in my diet so this recipe was perfect for me. Special thanks to Karla Walsh for the recipe and letting me use her mandolin slicer.

http://lexiscleankitchen.com/2013/08/24/loaded-paleo-nachos/


I mostly used this recipe for the sweet potato chip idea. The chips by themselves taste good. I used just regular salt on most of them and the taco john's potato ole seasoning on some others (both good!). I decided to make my usual taco beef recipe (1lb of ground beef and 1 packet of Taco seasoning).

I let these cook about 25-30 minutes. Depending on the thinness, some will get done sooner. I left some in longer than 30 minutes and they got slightly burned. They don't have the crisp of a typical potato chip...but these will not poison your body like a delicious, crispy potato chip either so that's a nice tradeoff.

Sweet Potato chips (This is probably about 2/3rds of what I got out of a huge sweet potato)

My rendition of the nachos buried under: taco meat, greek yogurt and salsa.

If you do like I did and just make this recipe just for the chips, I think you will be happy. I may have smothered my chips too much as to where I didn't even notice they were there. I think you have to be careful how much you put on your chips because they are a subtle flavor and crunch. If you do make the other items in the recipe, please let me know how they turn out.

Pizza Poppers (Pizza flavored egg muffins)

I've been pretty sick of my normal egg puffs (liquid eggs, seasoned and baked in muffin tins) for breakfast. This is something similar but with a lot more flavor (A LOT MORE).

http://www.realfoodcarolyn.com/pizza-poppers/

I managed to make a batch of 11. Notice the burn marks, that's all from this recipe.

A close up to see all the ingredients packed in to it.

For those of you that track calories:

6 liquid eggs servings: 180

1/4 C Sundried Tomatoes: 100

1/3C Almond Flour: 240

1.5 servings of Turkey pepperoni : 105

 4 T of Coconut Oil: 480

Total= 1,105 Calories/4 (3 puff servings) = 276 per serving

Coconut oil is really good for you but if you wanted to shave some calories, you may start by cutting back on that. They end up being pretty oily with the coconut oil and the sundried tomatoes (I bought Classico's brand in a jar).

It's amazing how much flavor are in these. If you're like me and just sick of plain eggs, or traditional breakfasts, try this recipe. The garlic and Italian seasonings dominate the flavor but you get a little almond flour and egg texture with it. The flavor is so good you could probably serve these for a unique dinner.

I actually made these a 2nd time already and I used paper muffin cups which helped keep them from sticking to the pan. The biggest problem I have is the cooked eggs sticking to the muffin tin. I didn't have this problem when I cooked the other eggs so not sure what is the different now. I also have issues stretching this recipe into a large # of servings. I made a double batch of this recipe (except for the oil) and it only made 17 cups worth. These are pretty rich with flavor so you do not need many (2-4) to have a hearty breakfast. Still, I highly recommend making these as they taste amazing. What do you recommend for breakfast?