Loaded Plantain Nachos

plantain nachos

Marisel Salazar / The Spruce

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 6 to 8 servings
Yield: 1 sheet pan
Nutrition Facts (per serving)
576 Calories
34g Fat
56g Carbs
14g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 576
% Daily Value*
Total Fat 34g 44%
Saturated Fat 12g 60%
Cholesterol 34mg 11%
Sodium 493mg 21%
Total Carbohydrate 56g 20%
Dietary Fiber 11g 38%
Total Sugars 3g
Protein 14g
Vitamin C 33mg 163%
Calcium 226mg 17%
Iron 2mg 13%
Potassium 1010mg 21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Plantains will become your new favorite chip, especially in these loaded plantain nachos. Plátanos, or plantains, are a starchy banana variety commonly used throughout Latin America. They vary in color (yellow or green) and are sliced differently for cooking depending on the dish served. Some plantains are served smashed and fried in thick disks, as in tostones or patacones, others baked whole, like plátanos maduros horneados, and some sliced thin and fried into crisp chips like those for these nachos. Unlike sweet banana chips, plantain chips taste more neutral or savory. 

These vegetarian plantain nachos are completely customizable for optimal snacking. You can make them spicy by adding pickled jalapeños or drizzle of hot sauce after baking. Alternatively, you can go vegan by subbing dairy items for their vegan counterparts.


  • 10 to 15 ounces plantain chips

  • 1 (15 ounce) can black beans, drained and rinsed

  • 1 cup shredded cheddar cheese

  • 1 cup shredded mozzarella cheese

  • 12 ounces homemade or store bought pico de gallo

  • 1 fresh avocado, diced

  • 1/2 cup crema, creme fraiche, or sour cream

  • 1/4 cup fresh cilantro, finely chopped

  • Squeeze of lime juice

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F. Spread plantain chips evenly onto a baking sheet.

  3. Sprinkle with the black beans and cheese. Bake for 10 to 15 minutes or until cheese is melted.

  4. Remove from oven and place on stovetop or a cooling rack until cool enough to eat.

  5. Spread fresh pico de gallo and avocado over the nachos.

  6. Drizzle with crema, then top with cilantro and a squeeze of lime. Serve warm. 

Recipe Tips

  • Easily double or triple this recipe if feeding a hungry crowd.
  • If your crema, creme fraiche, or sour cream is too thick for your liking, gradually add 1 teaspoon of water and mix well for a drizzle consistency.


  • Nachos do not reheat well given the fresh ingredients and the delicate crema. Any cilantro will wilt, the crema may curdle, and the avocado will brown. If you want to store your nachos to finish later, you can cover them loosely in aluminum foil and refrigerate for up to 1 day—but this really isn’t a dish that keeps well as leftovers.

Make Ahead

  • This recipe is so easy, there is no real prep to do ahead aside from shredding your cheese beforehand, if you buy block cheese instead of pre-shredded cheese.

Recipe Variations

  • For spicy plantain nachos, add 1/4 cup pickled jalapeños or your favorite hot sauce after baking along with the pico de gallo and avocado.
  • To amp up plantain nachos, spread 1 cup of shredded rotisserie chicken over cheese and black beans before baking. 
  • Sub vegan shredded cheese and sour cream for their dairy counterparts.
  • Make your own pico de gallo: Chop and combine 1 small white onion, 1/4 cup lime juice, 1 pound ripe tomatoes, and 1/2 cup cilantro in a bowl. Let marinate for 5 minutes or overnight.
  • Make your own avocado crema: For a fun twist on crema, blitz 1/2 of an avocado with your crema, creme fraiche, or sour cream in a food processor or blender. Add a squeeze of lime and mix.