Ingredients
Nacho Ingredients:
Any leftover Tortillas made with White or Blue Masa Flour
Cotswold Gold Rapeseed Oil
Homemade Nacho Chips Using Nixtamalised Maize Flour or Masa Harina
If you've made tortillas and have any leftover, you can easily turn them into irresistibly crunchy nacho chips that taste leagues better than anything you'll find off the shelf.
Made with masa harina, these homemade nachos have the perfect crunch and a depth of flavour shop-bought chips can’t match.
I feel I ought to warn you that after using up your leftover tortillas you might find that next time you are baking a batch of tortillas just to make nachos!
To put your mind at ease, the largest plate of nachos ever recorded was made in 2012 in Kansas, weighing a whopping 4,689 pounds (2,127 kg) so it doesn't matter however many you make, it's going to look like a mere morsel in comparison!
Homemade Nachos Chips
You can bake or microwave tortillas in order to make nachos, but I find that frying them not only gives the best taste but a wonderful texture which is why I have opted to fry these addictive chips.
You don't have to make them triangular, but it is the easiest shape to make slicing up a pile of tortillas"pizza" style. If you have a pastry cutter then you can make different shaped nachos for a special occasion.
I made them using both the blue and the naturally white masa tortillas which looks great but either flour will give you the taste you are after.
Serve them with salsas, guacamole, hummus, dips or whatever takes your fancy or turn your nachos into a balanced affair by adding a fresh, zesty salad on the side! It's the perfect way to let your veggies join the party while keeping the 'nacho-naughty' side in check.
The Cornish Sea Salt Company has a selection of flavoured salts that are great to use if you want to give an extra dimension to your nachos and the Mexican spiced one is perfect for this recipe.
Method:
- Slice your tortillas into triangle wedges—classic nacho style. You can keep them uniform or go rustic; either way, they’ll taste wonderful.
- Heat a generous layer of Cotswold Gold Rapeseed Oil in a heavy-bottomed frying pan over medium heat. Test the oil by dipping the edge of a tortilla piece; it should sizzle immediately.
- Fry the tortilla triangles in small batches, being careful not to overcrowd the pan. Let them sizzle for about 1–2 minutes per side, or until they puff slightly and turn a gorgeous golden colour (or a deeper hue for blue tortillas).
- Remove the fried chips with a slotted spoon and place them on a plate lined with kitchen paper to drain off excess oil. While still warm, sprinkle generously with Cornish Sea Salt for that perfect crunch and flavour.
- Pile up the chips for an eye-catching snack or if you can resist eating them all at once store them in an airtight container for a few days—they’ll stay just as crunchy and delicious.
