Whole30 compliant plantain chip nachos made with fresh plantains. Tons of guacamole, veggies and ground meat top these nachos. Paleo, dairy-free, gluten-free, grain-free, corn-free.
These delicious Whole30-compliant plantain chip nachos are incredibly easy to make. It’s not very often that you can say that sentence! Whole30 meals are notoriously difficult to prep, and so much of my free time is spent in the kitchen, whether it’s prepping breakfasts for the week or making delicious meals at dinner time.
It can all be overwhelming, especially for someone who is used to eating out several times a week.
Luckily, there are some quick and easy meals that don’t take nearly as much time to prep, such as these awesome plantain nachos. Simply slice up several plantains, toss them in the oven and top them with your favorite nacho-like things.
You can use a mandoline slicer, or just slice them as thin as possible. Last year, I went through how I make homemade plantain chips, and I still pretty much use this same recipe.
The plantain chips can be prepped ahead of time, or purchased commercially. Then, when it comes time to make dinner, it should only take 15-30 minutes to prep this super tasty meal!
To make your plantain chips have a larger surface area, I recommend cutting them on a diagonal. This way you can load them up with more toppings, and who doesn’t love tons of toppings?
That is why you’re making nachos in the first place, right? Simply lay them on a baking sheet and roast until they get nice and crispy. Then you’re all set for making dinner! These can be stored in a sealed container for one or two days before use.
Thanks so much for checking out these tasty plantain chip nachos. I hope you thoroughly enjoy them if you make them, and that it helps for those of you who are in need of more Whole30 recipe inspiration.
Plantain Chip Nachos
- 2-3 green plantains
- 1 tsp coconut oil
- 1 lb ground chicken, turkey or beef
- 2 tomatoes diced
- 2 peppers
- 1 onion
- limes, cilantro for topping
- 1 tbsp chili powder, cumin and garlic powder
- 1/4 tsp Salt I love this Himalayan pink salt
- Preheat oven to 350F.
- Slice plantains into thin slices and coat in coconut oil. Lay on a baking sheet in a single layer and place in oven.
- Bake 10-15 minutes or until browned and crispy.
- Cook other toppings while plantain chips are baking. In a pan over medium heat, add ground meat, salt and spices.
- Top plantain chips with cooked meat, peppers and onions, salsa, guacamole, cilantro and lime juice.