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Plantain Chip Nachos

Prep Time 10 mins
Cook Time 25 mins
Course Main Course, Snack
Cuisine Mexican


  • For the Chips:
  • 2 Green Plantains peeled and thinly sliced
  • 1 tablespoon Sunflower or Canola Oil
  • Pinch of Salt and Pepper
  • For the Roasted Vegetables:
  • ½ Cup Onion Small Dice
  • ½ Red Bell Pepper Small Dice
  • 1 Small Zucchini Small Dice
  • 1 Portobello Mushroom Small Dice
  • 1 tablespoon Taco Seasoning
  • ½ tablespoon 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


  • 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!
Keyword Nachos