Amazing Plantain Nachos {Paleo and Whole30 Approved!}

I’ve been battling an unquenched nacho craving since well before the Whole30 was even underway.  And I’m not talking about frou-frou nachos with duck confit and manchego (although that does sound pretty awesome, doesn’t it?)  I want real nachos.  You know, the ones piled high with chicken, refried beans, lettuce, tomato and lots of melted shredded cheese (don’t get me started on my feelings about nacho cheese, that stuff should really be illegal).  Best washed down, of course, with a stiff margarita on the rocks with salt.  But let’s count the things on that list that Jo Can’t Have.

Or better yet, let’s not!  Let’s instead take a look at the amazing nachos I made last night with all the wonderful things that Jo can have.  These plantain nachos are truly phenomenal and can really be adapted just about anyway you wish.  They are a great option for leftover chili, and I would venture to guess that they would also be awesome with shredded chipotle chicken or pulled pork.  My nacho craving has finally been quenched.  Now about that margarita…

Amazing Plantain Nachos

For the Nachos:
From Well Fed 2

• 2 green plantains
• 1-2 T coconut oil, melted

Toppings:

• Meat: Chocolate crock pot chili OR use your leftover chili or favorite taco meat recipe OR use this Lentil-Cauliflower Taco “Meat” to make it VEGAN!
• Salsa: My favorite salsa is Trader Joe’s Garlic Chipotle Salsa, which just so happens to be Whole30 approved!  And it tastes just like Willy’s.
• Guacamole: When it comes to guac, I’m a “taste it as you go along” girl.  But the rough recipe for my guacamole is as follows (for 2-4 servings):
  • 1 ripe avocado
  • 2 T diced yellow onion
  • 1/4 cup diced tomato
  • 1 large clove garlic, minced
  • A squirt of lime juice
  • Salt, to taste
• Other options: shredded lettuce, diced tomato, olives, jalapeños, cilantro, etc.

Directions:

1. Preheat oven to 350F. Cover two large baking sheets with parchment paper and set aside.
2. Prep the plantains: Cut off both ends of the plantain.  With the tip of a sharp knife, make shallow slits lengthwise along the skin and use your fingers to peel.  With a mandoline slicer on its thinnest setting, slice the plantains into coins.  If you don’t have a mandoline, you can do this step by hand.  Use a spoon to toss the slices in a large bowl with the melted coconut oil. 
3. Bake the plantains: Use four coins to make each “chip.”  Lay them flat on the baking sheet with edges slightly overlapping and sprinkle with salt.  While they bake, the natural starches make them stick together.  Bake for about 25-30 minutes until very crisp and beginning to brown.
4. Meanwhile prepare or reheat your chili or taco meet, make your guacamole and prepare and of your other garnishes.
5. Once plantains are done, transfer chips to plates and pile with meat, guacamole, salsa and all of your favorite garnishes!

Serves 2

Johanna