Sweet Potato Chip Chicken Nachos

Ingredients:
1 Very Large Sweet Potato
Extra Virgin Olive Oil
Salt & Pepper
1 Recipe Nom Nom Paleo's Instant Pot Salsa Chicken (you will use about 1/2 of the recipe)
1/2 Cup Black Olives, sliced
1-2 Jalapeños, sliced and seeds removed
Pico de Gallo, Guacamole, and Cilantro for serving (Paleo Sour Cream is also a good idea)

Instructions:
Preheat the oven to 250°F and line two large baking sheets with parchment paper. Using a mandolin set to "2.0" thinly slice your sweet potato (be careful, use the guard so you don't cut yourself #beenthere). Toss slices with EVOO, Salt & Pepper. Lay the sweet potato slices in a single layer on each sheet pan (I needed two sheet pants). Place in the oven to bake for 40 minutes. Now, at 40 minutes, do not shut your oven off! Take one sheet out and flip the chips then repeat with your second sheet pan. Now, when placing them back in the oven, swap their position. The sheet pan from the top shelf should now be on the bottom and vice versa. Bake for another 40-60 minutes. The chips should be crisp but not burnt. Remove them from the oven and set them aside to cool and continue to crisp up

Now, make Nom Nom Paleo's Instant Pot Salsa Chicken. After that, this recipe is just a matter of creative assembly. lay the chips on a plate, top with shredded chicken, pico, guac, olives, jalapenos, and cilantro. Serve with extra guac and paleo sour cream! Voila! Whole30 Taco Tuesday!