Pre heat oven to 190°C.

First make the avocado and spinach dip. Add spinach, 2 avocados discard the stone, chopped clove of garlic most of coriander, cup of Greek yogurt, 1/2 onion and salt and pepper to a food processor and wiz round until smooth. Set aside.

Making nachos:

With a potato slicer cut the sweet potatoes to thin circles and add to a large mixing bowl. Pour in some garlic salt and paprika a healthy helping of olive oil. Stir until all are coated.

On a pre lined large baking tray individually place the sweet potato crisps. Place in the oven until first side is crispy. Take out the oven, turn crisps over and bake the other side.

When cooked place in a Large nacho dish. Add the shredded chicken and all cheese. Bake until cheese is melted.

When cooked at about 40 mins, take out the oven and add chopped tomatoes, chopped onion. Spoon all of the avocado dip inside a sandwich bag. Cut the one corner and squirt onto dish of nachos. Sprinkle with coriander to finish.