Here’s my go-to homemade nachos chips recipe, with a simple baking method that gives you crispy, perfectly seasoned tortilla chips every time. I love adding a mix of different seasonings like chili powder, garlic salt, and a touch of cumin.
These nachos chips have become our family’s favorite weekend snack, especially during movie nights. I usually make a double batch because they disappear so quickly – and let’s be honest, who doesn’t love munching on leftover chips while watching TV the next day?
Why You’ll Love These Nachos Chips
- Homemade goodness – These chips taste fresher and crunchier than store-bought versions, plus you know exactly what goes into them – just simple, clean ingredients.
- Cost-effective – Making your own nachos chips costs a fraction of what you’d pay for packaged ones, and you can make them in bigger batches for parties or snacking.
- Customizable seasoning – You can adjust the salt and spices to your taste, making them as mild or zesty as you like – perfect for picky eaters or spice lovers.
- Healthier alternative – Without any preservatives or artificial ingredients, these chips are a better choice than processed versions, and you can control the amount of oil used.
What Kind of Corn Flour Should I Use?
For authentic-tasting nacho chips, you’ll want to use masa harina or fine corn flour, not cornmeal or regular corn flour. Masa harina is made from corn that’s been treated with lime water (a process called nixtamalization), which gives it that distinctive tortilla chip flavor we all know and love. If you can’t find masa harina, look for corn flour labeled specifically for tortillas – it’s usually available in the international aisle of most grocery stores. Just make sure to avoid using cornstarch, which is sometimes labeled as corn flour in some countries but is completely different and won’t work for this recipe.
Options for Substitutions
Making these nachos at home? Here are some helpful substitution tips to keep in mind:
- Corn flour: This is a key ingredient that’s hard to substitute since it gives nachos their classic taste and texture. If you absolutely must, you can use all whole wheat flour, but know that the taste and texture will be quite different – more like crackers than nachos.
- Whole wheat flour: You can easily swap this with all-purpose flour or even rice flour. The whole wheat just adds a bit of nutrition and texture, but it’s not crucial to the recipe.
- Oil: Any neutral-flavored oil works here – vegetable oil, canola oil, or even melted butter. If using butter, you might need an extra teaspoon as it contains some water content.
- Ground black pepper: Feel free to skip this or replace it with other seasonings like cayenne pepper, paprika, or even taco seasoning for extra flavor.
- Baking soda: You can use baking powder instead – just double the amount to 1 teaspoon. This helps keep the chips light and crispy.
Watch Out for These Mistakes While Baking
The biggest challenge when making homemade nacho chips is rolling the dough too thick, which results in chewy rather than crispy chips – aim for about 1/8 inch thickness or as thin as you can manage without tearing.
Temperature control is crucial: baking at too high heat will burn the edges while leaving the centers soft, so stick to 350°F (175°C) and keep a close eye on them during the last few minutes of baking.
Many home cooks skip the crucial step of pricking each chip with a fork before baking, but these tiny holes prevent the chips from puffing up unevenly and help them crisp evenly.
For extra-crispy results, let the chips cool completely on the baking sheet rather than removing them right away, and store them in an airtight container only after they’ve reached room temperature to prevent unwanted moisture from making them soggy.
What to Serve With Nachos?
These homemade nacho chips are begging to be paired with all your favorite Mexican-inspired dips and toppings! A good bowl of fresh guacamole or zesty salsa is the natural starting point – they’re basically nacho chips’ best friends. For a more substantial snack spread, add some warm queso dip or refried beans, which give you that perfect combination of crispy chips and creamy dips. If you’re hosting a party, set up a nacho bar with shredded cheese, diced tomatoes, jalapeños, and sour cream so everyone can create their own perfect bite. These chips also taste great alongside a cold Mexican beer or a pitcher of margaritas!
Storage Instructions
Keep Fresh: These homemade nacho chips stay crispy when stored in an airtight container at room temperature. They’ll keep their crunch for up to a week – if they last that long! Just make sure they’re completely cool before storing to prevent any moisture from making them soft.
Pack: Want to keep them extra fresh? Try adding a paper towel to the bottom of your storage container. This helps absorb any excess moisture and keeps the chips nice and crispy. If you live in a humid climate, this trick is especially helpful!
Make Ahead: You can prepare the dough ahead of time and keep it wrapped in plastic in the fridge for up to 24 hours. When you’re ready to bake, just let it come to room temperature for about 30 minutes before rolling and cutting into chips.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-650
- Protein: 12-15 g
- Fat: 20-25 g
- Carbohydrates: 95-105 g
Ingredients
- 150 grams corn flour
- 4 tablespoons whole wheat flour
- 1/2 teaspoon baking soda
- 2 tablespoons of oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 120 ml warm water
Step 1: Prepare and Heat Water
In a saucepan, add water and heat it until it reaches a boiling point.
The water should be boiling hot to effectively mix into the flour mixture.
Step 2: Combine Dry Ingredients
In a mixing bowl, combine maize flour, whole wheat flour, black pepper, salt, and baking soda.
Stir the ingredients together to ensure they are evenly distributed.
Step 3: Form the Dough
Slowly add the hot water into the bowl with the dry ingredients.
Use a spatula or spoon to start mixing the ingredients together.
Add oil to the mixture and continue mixing until everything is combined properly.
Knead it into a stiff and smooth dough.
If the dough is too dry, gradually add more water until you achieve the desired consistency.
Step 4: Preheat Oven and Prepare Dough Portions
Preheat your oven to 180°C (356°F).
Line a baking tray with parchment paper.
Divide the dough into two equal portions for easier handling and rolling.
Step 5: Roll Out and Cut Dough
Place each dough portion between two layers of parchment paper or a plastic sheet.
Using a rolling pin, roll the dough into a thin sheet.
Once rolled out, prick the sheet with a fork and cut it into triangular shapes.
Place these triangles onto the prepared baking tray.
Step 6: Bake and Serve
Bake the nacho triangles in the preheated oven at 180°C (356°F) for about 20 minutes or until they are crisp and lightly golden.
Allow the baked nachos to cool slightly before serving.
Enjoy these healthy baked nachos chips with your favorite dip.
