CFCC member and resident Paleo Mama Kristina Sadlo is our guest poster today. Many of you have been mentioning that you miss “snacks” Here is one that looks incredible. Thanks Sadlo!
2 green plantains
1-2 Tablespoon(s) coconut oil
8 oz cooked 85% or 90% grass fed ground beef, browned (or any protein)
1/2 cup diced red onion
1 tomato, diced
dash of cayenne pepper (optional)
salt and pepper to taste
a sprinkling of sliced black olives (optional)
This is for two servings. Preheat oven to 350. Season and brown a pound of ground beef and set aside, you will use half for this recipe. Cover two large cookie sheets with foil or parchment paper. Cut the ends off of the plantains, slice through skin the long way, and pry the skin off. Slice the plantains thin, about 1/6 inch. I like to slice them at an angle to lengthen the chips. Melt coconut oil in a large bowl in microwave for about 15 seconds. Toss the chips, coat each fully. Lay chips out flat on cookie sheets and sprinkle with salt. Bake for about 30 minutes, until crispy and beginning to brown. Begin checking them at about 20 minutes to avoid burning. You may salt the chips again when they first come out of the oven. Make the guacamole by scooping out the avocado and fork-mashing it with the juice from 1/2 lemon, 1-2 Tablespoons red onion, 2-3 Tablespoons tomatoes, cayenne, salt and pepper. Assemble your nachos on two plates by piling chips, then meat, then guac. Maybe top with a sprinkling of sliced black olives.
*side note: Trader Joes/whole foods also has premade plaintain chips that I believe are cooked in compliant oil.