Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, homemade nacho tortilla chips. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Homemade Nacho Tortilla Chips is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Homemade Nacho Tortilla Chips is something which I’ve loved my whole life. They’re fine and they look wonderful.
Either leave the whole tortillas out overnight, exposed to air so they are stale the next day, or dry them out a bit in the oven or microwave. Freshly made corn tortilla chips, called totopos in Spanish, are best for preparing chilaquiles or nachos, and also to dip in guacamole, queso con carne, a great salsa or use in any dish that calls for chips. Homemade tortilla chips are lighter, crispier and have a fresher more authentic corn taste.
To get started with this particular recipe, we must prepare a few ingredients. You can have homemade nacho tortilla chips using 4 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Homemade Nacho Tortilla Chips:
- Take 1 dozen corn tortillas
- Prepare 1 bottle of olive oil
- Make ready 3 tsp taco seasoning
- Make ready 6 tsp powdered cheese
Nacho cheese tortilla chips in the rough. Christopher Testani Easy Baked Tortilla Chips that are healthier and great for dipping or making nachos. Y'all, I just have to share how we make our own chips most of the time. It's so easy, it's almost comical I'm sharing the recipe, but I get asked all the time how I make them, so I think it's due time I share here on the blog.
Steps to make Homemade Nacho Tortilla Chips:
- lightly brush both sides of the tortillas with olive oil
- stack tortillas and cut into 6 wedges
- bake at 350°F for 15 minutes (watch them closely to make sure they don't burn)
- while the chips are baking, combine the powdered cheese and taco seasoning. adjust amounts to taste.
- remove chips from the oven when they begin to brown
- straight from the oven, put the chips and the spice blend in a bag. shake to coat
- best eaten right away, but they will keep in an airtight bag or container for 5 days
Layer up the pan with your chips, cheese, and toppings. Try to avoid any chips being without toppings, as they're more likely to burn that way. And keep an eye on the chips. Bake your nachos until the cheese is melty and the edges of the chips just begin to brown. For the salsa, place the tomatoes, cut-side up, in a shallow baking tray.
So that’s going to wrap it up with this exceptional food homemade nacho tortilla chips recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
