Preheat oven to 400 degrees. Peel the sweet potatoes.

Using your food processor's thin slicing blade, a mandolin, vegetable peeler, or sharp knife, thinly slice the sweet potatoes.

Toss the slices in a large bowl with the olive oil.

Coat two large baking sheets with cooking spray. Arrange the sweet potato slices on the sheets, trying to keep everything spread out in a single layer (or as close to it as you can). Sprinkle the paprika and sea salt on top.

Bake the potatoes for 10 minutes. Toss, then bake for another 15 minutes, or until the chips are slightly crispy. The key is to get them lightly browned, but not burnt since we're going to throw them back in the oven to bake with the toppings.

While the chips are baking, prep the other nacho ingredients: Drain and rinse the beans, then place in the mixing bowl. Chop the tomatoes and mince the red onion, then add them to the bowl. Grate the cheddar cheese. Also chop your toppings - the lettuce, cilantro, chives, etc.

Once the chips are done baking, remove from the oven and use a spatula to arrange all of the chips on one large baking sheet, forming a few layers if you'd like. Spoon the bean/tomato mixture onto the chips. Sprinkle the cheese evenly around.

Place the nachos back in the oven to cook for another 12-15 minutes, or until the cheese is lightly browned and the chips are cooked to your satisfaction.

While the nachos are baking, make the avocado lime cream: Combine the avocado, salsa, sour cream, lime juice, lime zest and sea salt in a food processor. Blend together well. Add in a bit of water to get the desired consistency that you'd like.

Once the nachos are ready, remove from the oven. Spoon the avocado lime cream over the nachos, and sprinkle your other toppings in. Enjoy while they're warm!