Healthy Nachos {low FODMAP, low carb, SF}

Mmm, mmm Mexican at it's low carb best!

This is a great compromise recipe if you love Mexican but want to avoid the painful belly bloat that comes with traditional high FODMAP and high carb Nachos.

Serves 4

450g sweet potato
2 Tab coconut oil, melted
500g beef mince
1 Tab garlic oil
2 tsp cumin powder
1 tsp beef stock
1 tsp chilli flakes
1/2 tsp ground coriander
1 spring onion, sliced (green part only)
1 carrot, grated
1/2 capsicum, diced
400g tin diced tomatoes
Salt & pepper
1 cup lactose free cheese, grated


Preheat oven to 180 degrees C. Finely slice sweet potato into chips and lay on a backing tray. Drizzle coconut oil over all the chips, ensuring both sides are covered (use your hands if it's easier). Lightly sprinkle with salt and pop them in the oven for about 20min, turning over sides after 10min.

Meanwhile heat garlic oil in a saucepan and add mince, stirring until browned. Add cumin powder, beef stock, chilli flakes, coriander and spring onion. Continue mixing then add the grated carrot, capsicum and tinned tomatoes. Combine well and then season with salt and pepper to taste.

Once cooked and crispy remove sweet potato chips from baking tray and line the outside of a baking dish with the chips. Fill the inner well with the mince, then top with your choice of lactose free cheese.

Pop back in oven for a further 15min or so until the cheese melts.

If lactose isn't a problem serve with sour cream and enjoy.