Black Bean and Chilli Nachos with Homemade Sweet Potato Chips

Homemade sweet potato chips: Preheat oven to 180°C.

Slice the kumara into very thin slices (leaving the skin on) using a mandoline. Drizzle the kumara slices with olive oil. Ensure each one is coated evenly. Lay out slices on two large oven-proof trays. The chips will shrink a lot while cooking so it’s fine for them to overlap a little initially.

Bake for 10 minutes before flipping and cooking for a further 10 minutes. You’ll need to hover a little in those last five minutes, removing any that have browned a lot and leaving the chips that need a little more baking. Lay them out on a cooling rack. Set finished chips aside until ready to use.

Blackbean and chilli nachos: Heat a generous glug of oil in a large saucepan or skillet over a medium-low heat. Add the onion, garlic, chilli, celery and carrot. Cook for 10 minutes until the onion is tender.

Add the cumin, garam masala, cinnamon and paprika. Cook for a further minute, adding a little more oil if the pot is too dry.

Add the tins of beans, tomatoes, water and coconut cream. Bring to a boil, before simmering for 60–70 minutes. Stir frequently.

Season to taste.

To assemble: Place a couple of big spoonfuls of heated chilli on to each plate. Top with grated cheese as desired. Place under a hot grill until melted. Surround the chilli with sweet potato chips (it’s important to add the chips after the grilling stage – otherwise they’ll go soggy). Top with avocado and fresh coriander. Serve immediately.