Plantain nachos are a fun (and nutritious) twist on the classic snack. Featuring homemade guacamole and pico de gallo, they’re the perfect party food.
Love classic nachos but want a healthier alternative that’s basically a salad? Meet plantain nachos! These loaded veggie nachos use homemade pan-fried plantains in place of tortilla chips, and still have all the satisfying toppings you’d expect from the beloved snack. Note: they are borderline addictive. You’ve been warned.
Why Make Nachos with Plantains
- They’re healthier. Fresh home-cooked plantains are inherently healthier than store-bought tortilla chips – or even plantain chips – because they have zero preservatives or other weird chemicals.
- They don’t get soggy. Although you should still eat plantain nachos soon after you make them, plantains don’t get soggy like tortilla chips.
- They’re delicious! Pan-fried green plantains are savory, crispy on the outside, and fluffy on the inside (kinda like potatoes). Their sturdy texture stands up perfectly to nacho toppings.
How to Choose Plantains for Nachos
Plantains are sold in a range of colors – from green (unripe), to yellow (ripe-ish), to brown (super ripe and sweet) – although they’re all technically the same plant. i.e. If you buy green plantains, they will eventually turn yellow/brown. For nachos, buy green plantains, which have a sturdy texture when cooked and won’t taste sweet.
Ingredients in Vegan Plantain Nachos
- Pan-fried green plantains
- Pico de gallo (a.k.a. fresh chopped salsa)
- Black beans
- Shredded lettuce
- Spicy mayo
How to Make Plantain Nachos
Make the Pico de Gallo: Since it has to marinate for a bit, make the salsa first. Chop up your tomatoes, onion, and cilantro, and combine with salt and lime juice. Set aside while you work on the other components.
Pan-fry the Plantains: Cut the plantains into 1/4-inch-thick diagonal slices. Heat a large non-stick skillet over medium heat and add enough oil to evenly coat the bottom (don’t skimp on the oil – it’s important for thoroughly cooking the plantains). Working in batches, arrange some of the slices in a single layer and cook until lightly golden, about 4 minutes per side. Transfer to a plate and sprinkle with salt.
Make the Spicy Mayo: In a bowl, combine [vegan or traditional] mayo with sriracha/another hot sauce to taste.
Make the Guacamole: In a medium bowl, mash the avocado with lime juice and salt. Then stir in the red onion and cilantro.
Assemble the Nachos: Arrange half of the warm plantains on a platter and top with the guac, beans, lettuce, spicy mayo, and pico de gallo. Then repeat the layers. Serve immediately.
Pro Tip: If you want to drizzle the mayo evenly, use a mini squeeze bottle. If you don’t have one, just add it on in tiny dollops.
No. Although plantains are a type of banana, they’re typically larger and have a thicker skin. They’re also used for savory applications instead of sweet.
Yes! Green plantains, in particular, are a “resistant starch” – a type of carbohydrate that doesn’t spike blood sugar or get digested in your small intestine. Instead, it ferments in your large intestine and feeds your gut bacteria (great for your microbiome). Plantains are also packed with potassium, Vitamin C, magnesium, and fiber.
More Latin-inspired recipes…
- Enoki Mushroom “Carnitas” Tacos
- Rice and Beans Casserole
- Vegan Refried Beans
- Baked Yuca Fries with Cilantro Dip
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.Print
For the Pico de Gallo
- 2 vine or plum tomatoes, finely diced
- 1/2 cup diced red onion (about 1/2 medium onion)
- 1/2 cup chopped cilantro (about 1/2 large bunch)
- 2 tablespoons lime or lemon juice
- 1/4 teaspoon fine sea salt
For the Nachos
- About 2 tablespoons neutral cooking oil like avocado or refined coconut
- 2 green plantains, peeled and thinly sliced on a diagonal
- 1/4 cup traditional or vegan mayo
- Sriracha or another hot sauce, to taste
- 2 cups shredded romaine or iceberg lettuce
- 1 cup cooked black beans* (see note below)
For the Guacamole
- 1 ripe medium avocado, pitted and peeled
- 1 tablespoon lime or lemon juice
- 2 tablespoons finely diced red onion
- 2 tablespoons minced cilantro
- Fine sea salt, to taste
- Make the pico. In a medium bowl, combine all the pico de gallo ingredients and set aside to marinate while you prep the remaining components, about 15 minutes.
- Cook the plantains. Heat a large non-stick skillet over medium heat and add enough oil to evenly coat the bottom (don’t skimp on the oil – it’s important for thoroughly cooking the plantains). Working in batches, arrange some of the plantains in a single layer and cook until lightly golden, about 4 minutes per side. Transfer to a plate and sprinkle with salt. Cook the remaining plantains, adding more oil as needed.
- Make the guac. While the plantains are frying, mash 1 avocado with 1 tablespoon lime juice. Stir in 2 tablespoons each diced onion and minced cilantro, and season to taste with salt.
- Make the spicy mayo. In a small bowl, stir 1/4 cup mayo with hot sauce to taste (starting with about 1 tablespoon and working your way up).
- Assemble the nachos. Arrange half of the plantains on a serving platter. Add small dollops of guacamole, top with half of the beans, then the lettuce, mayo, and pico de gallo. Repeat the layers. Serve immediately.
If using canned beans, drain and rinse them before using. You’ll need about 1/2 standard 15-ounce can.
- Serving Size: 1/4 of the recipe
- Calories: 385
- Fat: 20.9 g
- Carbohydrates: 47.9 g
- Fiber: 10 g
- Protein: 6.7 g
Keywords: plantain, nachos, vegan