Are any of you as obsessed with the plantain chips from Trader Joe’s as I am? When I went last week they were out of stock, and I legitimately had a panic moment thinking that they may not carry them any more. (I don’t think that is the case)! I have said it before, and I’ll say it again: chips are my weakness. When I am eating grain-free and want something with crunch, I reach for a bag of crispy roasted plantains. And they happen to make pretty delicious nachos! This recipe is gluten-free and you can easily make it dairy-free as well. As far as nachos are concerned, these are about as healthy as they come.
Plus these are easy. You can layer any toppings you wish, but here’s how I made mine:
- Start with a layer of plantain chips. I used a paper plate to make them extra classy. 😉
- Place some finely chopped romaine down on top of the plantains. Make sure it has been washed and thoroughly dried.
- Add a layer of shredded chicken. I cooked mine like I do for BBQ Chicken Tacos in the crock pot. We used that chicken for several meals. It would also be good to cook some chicken breasts or thighs in the crock pot with some salsa verde.
- On top of the chicken, add some black beans. I always rinse canned beans thoroughly. Then I briefly cooked these in water, cumin, and sea salt.
- For the toppings:
- I used pre-made guacamole that I mentioned in my Loving Lately post last week.
- I also tried the Jalapeño Honey Chèvre from Trader Joe’s and it added a nice hot-sweet kick.
- Trader Joe’s Salsa Autentica is the absolute best, hands down.
- Then add a bit of fresh cilantro.
That’s it! This would be a great way to use up leftover taco ingredients, and could also be a good healthy appetizer for your next girls’ night.
This is the jalapeño honey goat cheese:
(I think Trader Joe’s should pay me for how much I brag on their products. Right?! :))
I’d love to hear if you make these plantain chip nachos! Happy snacking!