Transfer to a plate and sprinkle with salt. Working in batches, arrange some of the slices in a single layer and cook until lightly golden, about 4 minutes per side. Heat a large non-stick skillet over medium heat and add enough oil to evenly coat the bottom (don’t skimp on the oil – it’s important for thoroughly cooking the plantains). Pan-fry the Plantains: Cut the plantains into 1/4-inch-thick diagonal slices. Set aside while you work on the other components. Chop up your tomatoes, onion, and cilantro, and combine with salt and lime juice. Make the Pico de Gallo: Since it has to marinate for a bit, make the salsa first. For nachos, buy green plantains, which have a sturdy texture when cooked and won’t taste sweet. If you buy green plantains, they will eventually turn yellow/brown. Plantains are sold in a range of colors – from green (unripe), to yellow (ripe-ish), to brown (super ripe and sweet) – although they’re all technically the same plant. Their sturdy texture stands up perfectly to nacho toppings. They’re delicious! Pan-fried green plantains are savory, crispy on the outside, and fluffy on the inside (kinda like potatoes).Although you should still eat plantain nachos soon after you make them, plantains don’t get soggy like tortilla chips. Fresh home-cooked plantains are inherently healthier than store-bought tortilla chips – or even plantain chips – because they have zero preservatives or other weird chemicals.
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