Crispy fried plantain chips topped with juicy jerk chicken, melted mozzarella, fresh salsa, guacamole and sour cream. A Caribbean twist on a crowd-pleasing classic that’s perfect for sharing.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Serves: 4–6

Ingredients

For the Plantain Chips

  • 2 green or slightly yellow plantains
  • Vegetable oil, for frying
  • Pinch of salt

For the Jerk Chicken

  • 500g boneless, skinless chicken thighs, diced
  • 2 tbsp jerk seasoning
  • 1 tbsp olive oil

For the Fresh Salsa

  • 2 ripe tomatoes, diced
  • ½ red onion, finely diced
  • ½ red bell pepper, finely diced
  • Handful of fresh coriander, chopped
  • Juice of ½ lime
  • Salt and black pepper, to taste

Toppings

  • 150g grated mozzarella
  • Guacamole
  • Sour cream

Garnish

  • 2 spring onions, sliced
  • 1 fresh red chilli, sliced
  • Green chillies, sliced
  • Fresh coriander
  • Lime wedges

Method

Step 1: Make the Plantain Chips

Peel the plantains and slice them very thinly using a mandoline or a sharp knife.

Heat 2–3cm of vegetable oil in a deep frying pan or saucepan to 170–180°C. Fry the plantain slices in batches for 2–3 minutes, turning occasionally, until golden and crispy.

Transfer to kitchen paper and season immediately with a pinch of salt while still hot.

Step 2: Cook the Jerk Chicken

Mix the diced chicken with the jerk seasoning and olive oil until evenly coated.

Air fry at 200°C for 15–17 minutes, or until cooked through with lightly charred edges. Finely chop the cooked chicken into bite-sized pieces.

Step 3: Make the Fresh Salsa

In a bowl, combine the tomatoes, red onion, red pepper, coriander and lime juice. Season with salt and black pepper, then mix well.

Step 4: Assemble the Nachos

Arrange the crispy plantain chips on a large serving platter.

Scatter over the chopped jerk chicken, then sprinkle with the grated mozzarella.

Bake at 200°C for 5 minutes, or microwave for 2 minutes, until the cheese has melted.

Top with dollops of guacamole, spoonfuls of fresh salsa and a generous drizzle of sour cream.

Finish with sliced spring onions, red chilli, green chillies, fresh coriander and serve with lime wedges on the side.

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