A Mandolin and Homemade Sweet Potato Chip Nachos

I’ve never been a fan of a cooking with excessive gadgets. Instead, I prefer to simplify, manipulate, and create equal results with a few essential tools. I lived for almost a year without a hand mixer, and instead mixed things with the brute force of my arm muscles. I don’t own a grater, but I do have a mini food processor and an appropriate amount of sharp knives. Tasty food gets cooked; nobody complains.

So I surprised myself last week when I found myself setting out with the intention of purchasing a mandolin. No, not that lute-like stringed instrument, but rather the slanted blade used for cutting vegetables into thin strips. One of these:



I wanted to make homemade sweet potato chips for a batch of nachos, and a mandolin was my fastest route to the desired results.

My first stop was at the local thrift shop, but a quick unlucky spin through the kitchen section caused many questions to float through my head, primarily along the lines of “Really, Ruthie, you’re trying to thrift for a mandolin?”

So I continued down the block to the home goods store, at which I asked the lady at the counter to point me towards said device. “Mandolin?” she replied in a strong Eastern European accent. “I don’t know zis. Vat is zis you speak of?” I tried asking for a slicer instead, and made a bunch of exaggerated cutting movements with my hands, to which the lady responded, “Oooooh a mandoliiin. You’re ze second person looking for zis zis mornink.” It was then I knew I was in luck, I was in the right place, and purchasing this tool was absolutely the right decision.

I paid, thanked the counter lady, who I’m pretty sure I convinced to purchase a mandolin for herself by the end of our discussion, and sprinted home to make homemade sweet potato chip nachos.

My knives felt a little sad I chose to go the materialistic route for this culinary venture, but my wrist sure thanked me and my homemade sweet potato chips turned out swell indeed.


Homemade Sweet Potato Chip Nachos


2 large sweet potatoes (I used purple sweet potatoes, hence the white flesh)

2 tablespoons coconut oil, melted

Seasonings of your choice (I used salt and chili powder)

Toppings of your choice (I made guacamole and added salsa and hot sauce)


Preheat oven to 400F. Slice the sweet potatoes very thinly using a sharp knife or a mandolin. Lay out evenly on baking sheets and brush with melted coconut oil. Season to taste, and bake about ten minutes on each side, or until chips begin to crisp. Add toppings of your choice to make some spankin’ good nachos!

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