Plantain Chip Nachos

Nachos for dinner sounds really junky, but it doesn’t have to be. I mean they can be if you want them to be but you can make messy, flavorful and delicious nachos that are nourishing too.

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I had nachos on my mind thoe other day so I hatched a plan to make them for dinner. I was going to make homemade tortilla chips spritzed with lime and dusted with chili powder and a generous sprinkle of salt. But alas, the grocery store was completely out of corn tortillas.

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I was still determined to make nachos for dinner so I went over the options in my head: store bought tortilla chips, potatoes or sweet potatoes, all were viable contenders. But then, next to the bananas, I found my answer. Plantains- Of course.

I love plantains but definitely don’t cook with them enough. I buy them as green as I can find them because I prefer them in savory applications like plantain chips or tostones but they are great ripe as well. To use them ripe you will want to wait until they get nice and spotty so they will be sweeter. My favorite wat to use the sweet plantains is to slice them and saute them with a touch of coconut oil, maple syrup and cinnamon and use them as a topping for pancakes or waffles. So goooood.

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To peel plantains, cut the ends of the fruit off, then take a paring knife and run it down the center of the plantain and use your thumbs to get under the skin to peel the tough, thick peel away.

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Plantain Chip Nachos

Serves: 2

For the Chips:

2 Green Plantains, peeled and thinly sliced

1 Tbsp Sunflower or Canola Oil

Pinch of Salt and Pepper


For the Roasted Vegetables:

1/2 Cup Onion, Small Dice

1/2 Red Bell Pepper, Small Dice

1 Small Zucchini, Small Dice

1 Portobello Mushroom, Small Dice

1 Tbsp Taco Seasoning

1/2 Tbsp Sunflower or Canola Oil

Additional Topping Suggestions:
Pico De Gallo or Salsa

Vegan Cheese- I like Vio Life or Follow Your Heart brands, but just use your fave!

Black Beans

Fresh Corn Salsa

Guacamole or Diced Avocado

Method

Preheat oven to 425*

Place all of the vegetables for roasting on a lined baking sheet, toss with the taco seasoning and oil and put into the oven to roast for 30 minutes, tossing them with a spatula after 15 minutes to get everything evenly roasted.

Into a large bowl, toss the plantain slices with oil, salt and pepper. Line the chips onto a baking sheet in one single layer- I needed two baking sheets to do this.

Bake the plantains in a 425* over for 20- 30 minutes, flipping the chips after about 12 minutes so each side will get nicely brown. How long your chips take will depend on how thick the slices are and how close together they are on your baking sheet.

After everything is roasted, build your nachos right on the baking sheet. Add the roasted vegetables, black beans and vegan cheese id you desire and place back in the oven to warm through and melt the cheese. About 5-7 minutes. Remove from the oven and top with pico de gallo or salsa, fresh corn salsa and guacamole and devour!

Let me know how you liked this recipe and what you put on your nachos!