Eating healthy doesn’t have to be boring! Replace tortilla chips with baked sliced plantains, a healthier alternative that still give you a great crunch and taste fantastic (and they are Whole30 approved!). Although they look like bananas, plantains are actually NOT sweet when green. They are more starchy which makes them a nice substitute for chips as they taste more like a potato than a banana. You should be able to find plantains at your mainstream grocery store – I was able to find them at my local Albertsons for under $1 per pound.
2 green plantains, thinly sliced
1 Tablespoon coconut oil, melted
Salt & Pepper to taste
1 lb. lean ground beef or turkey
1/2 white onion, chopped
3 Tablespoons homemade taco seasoning –>recipe found HERE
1/4 cup water or broth
Toppings of choice: Pico de Gallo salsa, avocado, guacamole, jalapenos, lettuce, tomatoes, etc.
For the plantain chips: Peel and cut plantains into super thin slices. The easiest way to peel a plantain is to first cut the ends and then make about 3 or 4 cuts in the peel lengthwise down the plantain. Do not cut down through the meat – just the skin. Then start at one end and peel the skin down. The key to crunchy chips is slicing the plantain really thin. It’s helpful to use a mandolin vegetable slicer to get super thin slices. Melt coconut oil and stir in a bowl with the chips to coat evenly. Arrange on a baking sheet in one layer. Salt & Pepper to taste. Bake in the oven at 400 degrees for about 30 minutes until crisp. I like to use a metal rack on top of a baking sheet to ensure they come out nice and crispy.
For Meat: Brown meat in a skillet on the stove with chopped onions. Drain any excess fat. Add taco seasoning and broth or water. Stir until well combined. Serve on top of plantain chips along with desired toppings. Makes about 3-4 servings.