Homemade Nacho Tortilla Chips. Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. I am officially obsessed with these homemade tortilla chips! Also known as 'totopos' in Spanish, these chips are crispy, crunchy, super thick and insanely easy to make.
Start your nachos off with crispy homemade chips or just use to dunk in great dips.
Nachos are the perfect versatile easy appetizer (or dinner) because you can layer anything you have on hand on top of corn tortilla chips, add cheese and bake, and chances are it will be tasty.
Easy Baked Tortilla Chips that are healthier and great for dipping or making nachos.
Actually this is an easy recipe just when the extra ones. I think the hardest allowance is to locate the best ingredients consequently you can enjoy the delicious Homemade Nacho Tortilla Chips for your breakfast with your friends or family.
You can have Homemade Nacho Tortilla Chips using 4 ingredients and 7 steps. Here is how you cook it.
Ingredients of Homemade Nacho Tortilla Chips
- Prepare 1 dozen of corn tortillas.
- It's 1 of bottle of olive oil.
- You need 3 tsp of taco seasoning.
- It's 6 tsp of powdered cheese.
Y'all, I just have to share how we make our own chips most of the time. It's so easy, it's almost comical I'm sharing the recipe, but I get asked all the time how I make them, so I think it's due time I share here on the blog. When buying chips for nachos, make sure to select thick chips so they're less likely to break while you assemble and eat your nachos. Sweet Twist: Try making homemade flour tortilla chips and sprinkle them with cinnamon and sugar.
Homemade Nacho Tortilla Chips instructions
- lightly brush both sides of the tortillas with olive oil.
- stack tortillas and cut into 6 wedges.
- bake at 350°F for 15 minutes (watch them closely to make sure they don't burn).
- while the chips are baking, combine the powdered cheese and taco seasoning. adjust amounts to taste..
- remove chips from the oven when they begin to brown.
- straight from the oven, put the chips and the spice blend in a bag. shake to coat.
- best eaten right away, but they will keep in an airtight bag or container for 5 days.
You can use them for dessert nachos or for dipping into fresh fruit salsa. Add the drained chips to the mixing bowl with the spices, and, using a large spoon, toss until chips are seasoned. Nacho cheese tortilla chips in the rough. Christopher Testani Choose a lightly-salted tortilla chip, and be careful to avoid strong-flavored options, which can compete with the taste of the toppings. (Note: If you're a fan of the strong-flavored chip, there are ways to make them into nachos. And if you don't even like tortilla chips, you can still make nachos!
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