Sweet Potato Pub Nachos (Loaded Nachos) (Edit recipe)

Seasoned DIY Bacon

1. Preheat oven to 400°F (205°C). Line a sheet pan with parchment or foil.
2. Arrange pork belly strips in a single layer.
3. Sprinkle evenly with Primal Palate seasoning (no extra salt needed).
4. Roast for 15-20 minutes, until deeply golden and crisp at the edges.
5. Transfer to a paper towel–lined plate and let cool slightly.
6. Chop into bite-sized pieces. Set aside.

Avocado Cornmilk Lemon Crema

1. Add the freeze-dried lemon wedge to a blender or food processor and pulse until finely powdered.
2. Add avocado, cornmilk (start with ⅓ cup), garlic powder, and salt.
3. Blend until completely smooth and drizzleable.
4. Adjust consistency with more cornmilk if needed.
5. Taste and adjust salt or lemon as desired. Set aside.

Nacho Assembly

1. Preheat oven to 350°F.
2. Spread sweet potato chips in an even layer on a large baking sheet, slightly overlapping.
3. Sprinkle evenly with Colby Jack cheese.
4. Scatter chopped bacon over the cheese.
5. Bake for 6–8 minutes, just until the cheese is melted and bubbly.
6. Remove from oven.
7. Immediately top with red onion and fresh herbs.
8. Drizzle generously with Avocado Cornmilk Lemon Crema.
9. Serve hot and watch it disappear.