1. Preheat the oven to 375 degrees Fahrenheit, place the rack in the center of the oven and line 2 large bakings sheets with parchment paper.

For sweet potato chips

1. Using a mandolin on the thinnest setting, slice the sweet potato into even disks.
2. Place the slices evenly on the two baking sheets, brush lightly with olive oil and season with salt. Bake one sheet at a time for 10 to 12 minutes, watching the chips carefully so they do not burn. They will be ready when they are dry and the edges start to curl. Remove from the oven and repeat with second sheet.
3. For the salsa: In a small bowl, combine the jalapeño pepper, onion and cherry tomatoes with 1 teaspoon of olive oil. Season with salt and set aside.
4. For the black beans: In a small bowl, mix black beans, garlic, cumin and lime juice, mashing the beans slightly. Season with salt and set aside.

For the nachos

1. Place the chips in a uniform layer on a baking sheet. Garnish with the cherry tomato salsa and follow with black beans, corn, olives and grated cheese.
2. Bake 5 to 7 minutes or until the cheese is melted. Garnish with fresh cilantro and serve with additional jalapeno slices to taste.