Homemade Nacho chips recipe

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These home made nacho chips are the type of snack that feels like you did a lot but did not. They are warm & crisp with a light salty kick.

This kick makes you want one more then again until the plate is close to bare.

I like that I can make them in less time than a store run & they taste more fresh than from a bag.

I first made these on a Sunday pm. I had half a pack of tortillas left from tacos the night prior. I longed for some crunch but not deep fried chips.

I cut them up brushed them with oil put on some spice & baked them. The smell filled the kitchen fast & I knew they’d be good.

You can switch the taste each time based on your mood. Want mild Use just salt. Want heat Add chili mix. For a smoky flair use smoked paprika.

If you feel wild mix them all.

They are great for dipping in guac salsa or queso. Sometimes I lay them on a tray with cheese & jalapenos for fast loaded nachos.

They are also big for movie nights & game days. You can make a huge batch with ease.

Things You Will Need

4 flour tortillas
2 spoons olive oil
1 spoon salt
Pick spices like garlic mix chili mix or smoked paprika

Good Sides of This Homemade Nacho chips recipe

Flour tortillas make a soft start that bakes to light crisp.

They match well with lots of spice types. Olive oil makes the chips crisp not fry & gives a light rich feel. This oil spreads the spice so each bite has taste.

Salt stirs up the tortilla’s own taste & tunes up any spice you put.

Spices let you make the chips yours. Garlic mix gives deep taste.

Chili mix adds heat & spice. Smoked paprika puts in a rich smoky feel.

How to Make Them

Step 1 Heat the oven. Set it at 375°F or 190°C. Let it warm up so the chips start to crisp when they go in.

Step 2 Cut tortillas. Lay them flat on a board. Use a sharp tool to chop each into six parts. The pieces should be close in size to bake even.

Step 3 Spice the parts. Put them in a big bowl. Pour the olive oil & throw the salt & any spice you like. Mix them so the oil & spice spread but don’t soak the chips.

Step 4 Get ready to bake. Lay the parts on one layer on a sheet. They should not lie on each other. This stops them from getting crisp. If you have a lot use two sheets.

Step 5 Bake to gold. Put the tray in & bake for 10 to 12 mins. Watch close to the end as they can turn dark fast. They should be gold brown at the edges & firm in the main part.

Step 6 Let them cool. Take the tray out & let the chips sit a bit. This rest makes them crisp up all the way.

Ways to Serve

Serve while still a bit warm with bowls of salsa guac or hot cheese. They are good as a side to soups or chili for extra crunch.

For loaded nachos lay the baked chips on a tray toss on cheese drop jalapeno bits & put them back in just to melt the cheese. Top with sour cream cut tomatoes & fresh herbs.

You can also break them over salads for a crunch with no croutons.

How to Keep Left Overs

Let the chips cool all the way before storing to not trap steam & lose crispness. Throw them in a tight box or a zip bag & keep at room temp. They will be fine for two to three days.

If you want them just baked crisp again put them on a sheet & warm in a 350°F oven for a few mins.

Tips For Top Home Made Nacho Chips

Keep the parts in one layer so they bake even & crisp up well. Use spice mixes to keep things fun. Watch the oven close in the last few mins.

Thin tortillas may crisp up fast. For extra crisp chips brush on the oil lightly & then spice them.

Extra Flavor Tips

Lime zest & lime juice after baking for a fresh taste. A mix of cinnamon & sugar for a sweet snack. A bit of cayenne & smoked paprika for bold smoky heat. Everything bagel spice for a savory hit that fits with creamy dips.

Why I Love To Make These

These chips are one of my top snacks as they fit in many spots.

If friends come by with no heads up I can make a set in less than fifteen mins.

If I watch a movie I can get a bowl set by the time the start shows are done. They are great to use up flat wraps as well.

Each time I make them I try a new mix of taste bits. Last time I mixed in some garlic dust & a hint of cumin. It felt like a treat from a stall in Mexico.

The time before I used chili dust and lime for a sharp heat. It was just right with a cold drink.

It feels good to eat a snack you made & know it took only three things & a bit of time. They taste new & feel a bit more though they are so easy to make.