If making sweet potato chips, preheat oven to 170 C/338 F. Slice the sweet potato as thin as you can.
Use a mandolin slicer or a slicer setting on a food processor if you like.
Toss potato slices in macadamia or coconut oil, use your hands to separate the slices so as many get covered in oil as possible. Place parchment/baking paper on two flat roasting trays and place potato slices in a single layer, overlapping each other slightly if needed. Bake at 170 C for 20-25 minutes and then turn the chips over.
Bake for another 20 minutes or even longer if you want them very crunchy.
Spicy beef –
Heat the coconut oil over medium heat.
Add onion and chili and saute for 5 minutes, until golden. Add the beef and bring the heat to high.
Cook and stir with a spatula for 5 minutes, separating the pieces along the way.
Then add the rest of ingredients, stir and bring to boil.
Turn the heat down to low and simmer for 20-25 minutes, with a lid on, stirring regularly.
Tomato salsa & guacamole –
Combine salsa ingredients in a bowl and set aside.
Prepare the guacamole and set aside.
Finally, assemble the nachos in the following order.
Place the beef in the middle of a large, deep platter. Make a well in the middle and push the beef outwards.
Add tomato salsa around the beef and place the chips on the edges of the platter.