Plantain Nachos Recipe

Peel the plantains: cut off each end, make a shallow lengthwise slit through the peel, then pry away the skin. Slice each plantain on a mandoline or with a sharp knife into 1/8" (3 mm) thick diagonal rounds for larger chips or thin rounds for crispier, smaller chips.

Heat oil in a heavy skillet or Dutch oven to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of plantain: it should sizzle immediately and rise to the surface.

Fry the plantain slices in batches so they have room to float; avoid overcrowding. Fry until golden and crisp, about 1–2 minutes per side depending on thickness.

Using a slotted spoon, transfer chips to a paper towel–lined baking sheet. While still warm, sprinkle with kosher salt, ground cumin, and smoked paprika. Let chips cool and crisp for 3–5 minutes.

If you prefer baking: toss plantain slices with 1–2 tbsp oil, arrange in a single layer on a parchment-lined baking sheet, and bake at 400°F (200°C) for 10–15 minutes, flipping halfway, until golden and crisp.

Core and finely dice the tomatoes so they yield about 2 cups. Place in a medium bowl and lightly shake out excess tomato seeds/juice to avoid watering down the pico.

Add the finely diced red onion, minced jalapeño (adjust amount to heat preference), and chopped cilantro to the tomatoes.

Stir in 2 tablespoons fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning or lime. Let rest for 10–15 minutes at room temperature to allow flavors to meld.

In a blender or food processor combine 1/2 cup sour cream, 1/4 cup Greek yogurt, 1/4 cup packed cilantro leaves, 1 tablespoon lime juice, 1/2 teaspoon minced garlic, 1/2 teaspoon honey (if using) and 1/4 teaspoon kosher salt.

Blend until smooth and bright green. If the crema is too thick for drizzling, thin with 1–2 teaspoons of water or more lime juice until it reaches a drizzleable consistency.

Taste and adjust salt, lime, or sweetness. Chill in the fridge until ready to assemble.

Preheat oven to 375°F (190°C) only if you plan to melt cheese on the nachos. Otherwise assemble on a serving platter.

Arrange a single layer of plantain chips on an ovenproof baking sheet or platter. Sprinkle about half of the shredded cheddar/jack over the chips in an even layer, then add dollops of pico de gallo across the chips. Top with remaining chips and more cheese if you want a loaded look (optional).

If using cheese, bake 4–6 minutes at 375°F (190°C) just until cheese melts. Watch closely so plantains don't soften too much.

Remove from oven, drizzle cilantro-lime crema over the chips using a spoon or squeeze bottle. Scatter crumbled cotija or queso fresco and fresh cilantro leaves on top. Add thinly sliced radish for extra crunch and serve with lime wedges.

Serve immediately so plantain chips remain crisp. Provide extra crema and pico on the side for guests to add as desired.