Vida Recetas Editorial
Homemade nachos are an irresistible appetizer that wins over both young and old. This recipe teaches you how to prepare them easily and quickly, using corn or wheat tortillas that turn into crispy golden triangles with a touch of paprika and sea salt. Perfect for pairing with guacamole, cheese sauce, or your favorite dip, they are ideal for parties, movie nights, or simply as a treat.
Their origin dates back to Mexico, where they became popular as a versatile snack. The key to great nachos lies in baking: by cooking them at a high temperature (220-230°C) on the top rack of the oven, you achieve a crispy texture without frying. Plus, you can customize them with your preferred spices, such as cumin, chili powder, or even herbs.
This homemade version is healthier than commercial ones, as you control the ingredients and oil. Kids love them, especially with tomato sauce, and they are perfect for casual gatherings. Go ahead and make them to surprise everyone with their authentic flavor.
Prep
5 min
Cook
10 min
Servings
15
Preheat the oven to high heat, about 220, 230 degrees (fire up and down)
Cut the tortillas with scissors in half, in quarters, and then that in two or three, depending on the size you want
In a tray, put olive oil, the tortilla triangles (without overlapping them), sprinkle sea salt, paprika and baked on the top, until they look golden brown. They take out the tray and turn it over, sprinkle sea salt and paprika again and take them to the oven on the top until golden brown
They put them on a platter and accompany them with guacamoles, cheese sauce or whatever they want:)
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 10 minutes.
This recipe is designed for 15 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
