Celebrate Hispanic Heritage Month with this mouth-watering recipe for Sweet Potato Chilaquiles from Saucy Lips co-founder Natalia Salazar. Natalia uses a unique and delicious twist on the classic recipe to make it Whole30 compatible.
Happy Hispanic Heritage Month from Saucy Lips Foods! Growing up in Mexico, chilaquiles were always a staple on our table—comforting, flavorful, and endlessly versatile. To celebrate, we’ve created a Whole30-compatible twist on this classic dish by using crispy homemade sweet potato chips instead of tortillas. It’s a delicious way to honor tradition while keeping it wholesome!
How to customize your Sweet Potato Chilaquiles
The beauty of this Whole30 chilaquiles recipe is in the toppings! Natalia layers hers with creamy avocado, fresh cilantro, and crunchy radishes, but you can mix things up to make it your own:
- For Original Whole30: add fried or poached eggs, shredded chicken, or tender pork.
- For Plant-Based Whole30: use beans, approved crumbles, or another plant-based compatible protein.
- You can air-fry, bake, or even microwave your sweet potato chips—making this dish easy to prepare no matter your kitchen setup!
Ingredients
- 2 large sweet potatoes
- 8 oz red or green Whole30 compatible salsa we used Saucy Lips Red Enchilada Sauce
- 1 avocado sliced
- Fresh cilantro chopped
- 1/2 onion thinly sliced
- 2 radishes thinly sliced
- olive oil + salt or air fryer or oven option
Optional protein toppings:
- shredded chicken or carnitas great with Saucy Lips ready-to-eat meals
- Fried eggs
- Whole30 plant-based protein if doing Plant-Based Whole30
Instructions
- PREP sweet potatoes by thinly slicing (optional: use a mandolin to slice these thinly and uniformly).
- SOAK the slices in ice water for 10 minutes and pat completely dry.
- CRISP the potatoes: Chips should be golden and crispy!Option 1: Microwave: Place slices in a microwave-safe dish. Cook for 5 minutes, flip, then 3 more minutes (or until crispy).Air Fryer: Toss slices in olive oil + salt. Cook at 350°F for 5 minutes, then flip and cook for an additional 5 minutes.Oven: Bake at 350°F for 20 minutes, flipping halfway through.
- SLICE avocado, radishes, and onion, chop the cilantro, and set everything aside for topping.
- HEAT a pan over medium heat, then add salsa and heat until bubbling.
- TOSS in the sweet potato chips, turning gently to coat and remove once coated.
- TOP the chips with avocado, cilantro, onion, and radish. Add your choice of protein.
- SERVE immediately and enjoy!
