Sweet Potato Nachos

Serves 2
Sweet Potato Chips
2 medium sweet potatoes, washed

Using a mandolin (or knife) cut thin slices (about ⅛ inch thick). Preheat oven to 375 degrees, and make sure racks are in center and lower positions. Divide sweet potatoes between 2/3 baking pans (might need to bake in batches). Drizzle with olive oil and toss. Sprinkle with salt and pepper. Spread them in a single layer on sheets. Bake, flipping once, until crisp, 22 to 25 minutes on each side. Once done remove from heat and allow to dry on cooling rack or paper towel.

Rotisserie Chicken
1 store bough rotisserie chicken (I use Smart Chicken which is antibiotic and hormone free)

Using just the breast of the rotisserie finely chop to make about 1-1½ cups of shredded chicken and set aside.

Guacamole
2 avocados, peeled, pitted, and mashed
1 lime, juiced
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
⅛ teaspoon paprika

Mix all ingredients in a bowl and set aside

Assemble nachos
½ cup black beans (you can use canned beans but I also have fresh ones stored in the freezer that I let sit out)
½ scallions, chopped
10-15 sweet grape tomatoes, diced
1 cup fresh spinach, chopped
few slices of hot peppers (optional)

Layer the sweet potato chips, rotisserie chicken, spinach, black beans, tomatoes, scallions, guacamole, and top with some hot peppers (I used jalapeno, yellow Scotch Bonnet, and red habanero)