- Preparation time
- 5 mins
- Cooking time
- 10 mins
- Meal course
- Posted by
- Posted on
- April 22, 2018
In countries like Guatemala or Mexico dips or salsas tend to come with a generous portion of nacho chips served as a starter or early evening snack.
While nachos are typically deep-fried, these tortilla slices are lightly brushed in olive oil, and then baked, making them a healthier alternative to the bought variety. I love this version because is uses readymade tortillas that turn wonderfully crispy when baked. Plus, they’re ready faster than you can say ‘nacho cheese’!
Nachos are the perfect accompaniment for refried black beans, guacamole or a homemade tomato salsa. There are several salsa recipes on La Salsa Inglesa recipe page if you’re looking for inspiration.
Makes approx. 40 chips
This recipe was adapted from Cookcraftlove.com
- Preheat the oven to gas mark 4, 350°C
- Stack the five tortillas and cut down the middle to make two halves. Next cut each half into quarters leaving you with eight piles of tortilla squares
- Using a brush, coat one side of a tortilla slice and place oil side down onto two baking sheets. Repeat until the trays are full making sure the chips aren’t overlapping. You may need to cook them in two batches
- Brush the tops of the chips with more olive oil and then sprinkle lightly with salt before placing in the preheated oven for 10-12 minutes until golden brown
- Remove and transfer the chips to another tray or chopping board immediately
- Serve with your preferred choice of salsa, like our refried black bean dip. To store, keep in an airtight container but they are best eaten within a day or two before they loose their crunch.