Plantain Nachos Recipe
In this recipe, I make a homemade gluten-free taco meat to create a healthy, Whole 30 and Paleo Nachos. While it is a healthy alternative to traditional nachos, these Plantain Nachos don't skimp on flavor and still remain a crowd pleaser.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
- 4 plantains
- 2 tbs coconut oil melted
- salt to taste
- 1 lb ground lean hamburger meat
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp garlic
- 1 tsp tomato paste
- 1 tbs apple cider vinegar
- top with:
- GOOD FOODS Tableside Chunky Guacamole chopped tomatoes, fresh jalapeños, green onions, fresh salsa
Preheat oven to 400.
Cut off both ends of the plantain. With the tip of a knife, make shallow slits lengthwise along the center of the plantain skin. Use your fingers to pry off the strips.
With a mandolin slicer on its thinnest setting, slice the plantains into chips.
Toss chips in a large bowl with the melted coconut oil. Salt to preference.
Spread on 2 baking sheets and bake for 40 minutes or desired crispiness.
Meanwhile, crumble ground beef on non-stick skillet and cook over medium heat until all pink is gone. Drain any excess fat.
Add chili, cumin, onion powder, smoked paprika, garlic, tomato paste, and apple cider vinegar to ground beef and stir. Cook until well done and all liquid is absorbed.
Top plantain chips with ground beef and add the remaining toppings.
Calories: 297kcal | Carbohydrates: 39g | Protein: 18g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 85mg | Potassium: 906mg | Fiber: 3g | Sugar: 18g | Vitamin A: 1920IU | Vitamin C: 22.4mg | Calcium: 18mg | Iron: 3mg