Crispy Sweet Potato Taco Shells
Crispy Sweet Potato Taco Shells
Ingredients
For the Sweet Potato Shells
- 1 sweet potato, large, approximately 300 grams, peeled and sliced 2mm thick
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling and Toppings (as shown)
- 1 1/2 cups cooked chicken, shredded, as needed
- 1/2 cup Greek yogurt, as needed
- 1 avocado, sliced, as needed
- 1/4 cup red onion, sliced, as needed
- 1 lime, cut into wedges, as needed
- 1/4 cup cilantro, chopped, as needed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 180
- 2
Peel the large sweet potato. Using a mandoline or a very sharp knife, carefully slice the sweet potato thinly, aiming for approximately 2mm thickness.
⏱️ 5 min
- 3
Arrange the sweet potato slices in a single layer on the prepared baking tray, ensuring they do not overlap. Drizzle the slices evenly with 1 tablespoon of olive oil.
⏱️ 2 min
- 4
Evenly sprinkle 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the sweet potato slices. Gently toss or mix the slices to ensure all are well coated with the seasoning.
⏱️ 3 min
- 5
Bake the seasoned sweet potato slices in the preheated oven for 20-25 minutes. Halfway through the baking time (after about 10-12 minutes), carefully flip the sweet potato slices to ensure even crisping.
⏱️ 25 min•🌡️ 180
- 6
Once the sweet potato slices are crispy and cooked through, remove them from the oven. Immediately, while they are still warm and pliable, drape and shape them over the bars of a cooling rack or use a taco holder to form a taco shell shape. Allow them to cool and harden in this shape for about 10 minutes.
⏱️ 10 min
- 7
Fill the crispy sweet potato taco shells with your desired fillings, such as shredded cooked chicken, Greek yogurt, sliced avocado, sliced red onion, and chopped cilantro. Serve immediately with lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet Potato Taco Shells
For the Sweet Potato Shells
- 1 sweet potato, large, approximately 300 grams, peeled and sliced 2mm thick
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling and Toppings (as shown)
- 1 1/2 cups cooked chicken, shredded, as needed
- 1/2 cup Greek yogurt, as needed
- 1 avocado, sliced, as needed
- 1/4 cup red onion, sliced, as needed
- 1 lime, cut into wedges, as needed
- 1/4 cup cilantro, chopped, as needed
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking tray with baking paper.
⏱️ 5 min•🌡️ 180 - 2
Peel the large sweet potato. Using a mandoline or a very sharp knife, carefully slice the sweet potato thinly, aiming for approximately 2mm thickness.
⏱️ 5 min - 3
Arrange the sweet potato slices in a single layer on the prepared baking tray, ensuring they do not overlap. Drizzle the slices evenly with 1 tablespoon of olive oil.
⏱️ 2 min - 4
Evenly sprinkle 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the sweet potato slices. Gently toss or mix the slices to ensure all are well coated with the seasoning.
⏱️ 3 min - 5
Bake the seasoned sweet potato slices in the preheated oven for 20-25 minutes. Halfway through the baking time (after about 10-12 minutes), carefully flip the sweet potato slices to ensure even crisping.
⏱️ 25 min•🌡️ 180 - 6
Once the sweet potato slices are crispy and cooked through, remove them from the oven. Immediately, while they are still warm and pliable, drape and shape them over the bars of a cooling rack or use a taco holder to form a taco shell shape. Allow them to cool and harden in this shape for about 10 minutes.
⏱️ 10 min - 7
Fill the crispy sweet potato taco shells with your desired fillings, such as shredded cooked chicken, Greek yogurt, sliced avocado, sliced red onion, and chopped cilantro. Serve immediately with lime wedges.
⏱️ 5 min