Nacho chips, homemade recipe. Homemade nachos
Corn chips are a popular snack in Mexican cuisine. They are made from corn flour or tortillas. Typically, these chips are eaten with guacamole or sauce. In our country, it is quite rare to find corn chips in retail sales. You can buy them only in large chain supermarkets. However, no one is stopping you from making corn chips at home. In this article we will tell you how to make corn chips.
Harm of corn chips
Like any other chips, corn chips are commercially produced with the addition of various food additives: stabilizers, flavor enhancers, emulsifiers, etc. Not all of these additives are safe - many of them have carcinogenic properties. In addition, chips have a fairly high energy value. The calorie content of corn chips per 100 g of product is 450-500 kcal. And this is 1.2 times more than the calorie content of granulated sugar. Therefore, people who are overweight should not eat chips.
Corn chips recipe
To make corn flour chips you will need: wheat flour, corn flour, oil for frying the chips, chopped herbs and dill, olive oil, hot water, ground red pepper, ground chili pepper, paprika and salt.
Sift corn flour into a deep bowl and pour boiling water over it. Add water in small portions so that it is all absorbed into the flour. The cornmeal should remain moist and crumbly (it should not float in the water). If you suddenly overfill the water, add more flour.
Next, cover the bowl with the steamed flour and leave it for about half an hour. This time is enough for the flour to cool. Then add ground red pepper, paprika, salt, chopped herbs, a couple of tablespoons of olive oil and a pinch of chili pepper to the flour. Mix all the ingredients, and then start adding wheat flour in small portions and knead the dough. The dough should be crumbly. Wheat flour is needed more to bind excess liquid and make the dough elastic.
Knead the dough and divide it into several parts. After this, roll out each piece of dough with a rolling pin into a very thin layer. Then cut the dough into small triangles, which in just a few minutes will turn into chips. Pour a sufficient amount of olive or other vegetable oil into a frying pan, heat and fry the triangular pieces of dough in it. Transfer the finished chips to a wire rack or dry with a towel to remove excess oil. That's it, homemade corn flour chips are ready.
Corn chips nachos
Corn chips nachos are a favorite Mexican snack. These chips can be purchased ready-made or made in your own kitchen. The calorie content of nacho chips is 498 kcal.
So, to prepare corn chips you will need: 2.5 tbsp. spoons of wheat flour, salt, 1.2 tbsp. spoons of corn flour, 1.5 teaspoons of azhgon, 0.5 teaspoons of cumin, 4 teaspoons of vegetable oil.
Mix corn and wheat flour, add vegetable oil, azhgon, cumin and salt to the flour. Stir. Pour 2 cups of water into the flour and knead the dough until you get a tight ball. Divide the resulting dough into several parts and roll each piece into a thin layer. Cut the rolled out dough into small triangles. Fry the dough in a large amount of hot oil, and then place the chips on a napkin to absorb excess fat.
Corn chips carambass
Carambas corn chips are, of course, not for everyone. They are different from the potato chips we are used to. Carambas are harder than the famous Lay's chips and taste similar to corn sticks. In these chips you can see flavorings, flavor enhancers, stabilizers and a lot of other stuff. So whether to buy them or not is up to you.
Sauce for chips
One of the most popular sauces served with corn chips is guacamole sauce.
To prepare the sauce you will need: 2 avocados, a tablespoon of lime juice, salt, pepper, 2 tablespoons of coriander, 1 red onion.
Peel the avocado, remove the seeds and puree with a blender. Chop the red onion as much as possible and combine with avocado puree. Stir. Then add lime juice, salt and pepper to the puree. Stir again. Before serving, sprinkle the sauce with ground coriander.
Corn Chip Salad
To prepare a salad with corn chips you will need: 100 g of corn lettuce, large sweet pepper, 2 tomatoes, 4 tbsp. spoons of Taco sauce and 5-6 corn chips.
Break the corn chips into small pieces. Transfer them to a bowl. Add sauce and stir. Let the chips sit for 15 minutes until they become soft. At this time, wash the tomatoes and cut them into thin slices. Peel the pepper from seeds and cut into strips. Combine torn lettuce leaves, tomatoes and peppers into salad bowls. Season the salad with the sauce and chips and stir.
Today we will pay attention to a Mexican dish, or rather nacho chips. Many of you have probably already tried these crispy slices, bought at a supermarket or some cafeteria. We are sure that many people wanted to make these delicious crispies themselves. We will tell everyone who has such a desire how to make nacho chips at home.
Learn how to make Mexican nachos
Nacho chips appeared back in the 40s of the last century; these crispy triangles were served in Mexican restaurants as a simple snack. Not too long later, Mexican nacho chips made almost the whole world crunchy. People happily devoured fried chips, not thinking that they could harm their figure. Nowadays, nothing has changed; there are only more fans of this dish. Well, enough about the empty talk, now let's talk about how nacho chips are prepared. According to culinary tradition, first we will get acquainted with the ingredients, without which cooking will not work.
Products for Mexican chips
Let's just note that nacho chips are made from corn flour, not wheat flour, so you'll have to puff and find corn flour at your favorite supermarket. Wheat flour is suitable if you just want a crispy tortilla, but not the original Mexican nacho chips. Now we invite you to prepare cheese nachos, so here are the ingredients for cooking:
- Corn flour 400 gr.
- 250-300 g of hot water.
- 40 ml olive or sunflower oil.
- A small bag of ground paprika.
- 8 gr. cinnamon.
- Salt and ground black pepper to taste.
To prepare the cheese sauce that will improve this dish, we will need the following products:
- 150 grams of Cheddar cheese.
- 20 percent sour cream - half a glass.
- Red bell pepper.
- Hot chili pepper 1 pc.
How to make crispy nachos
The cooking process is not too complicated; cooking will take you about an hour and a half, no more. Now you will be given a scheme of actions, which, as always, is described step by step.
So, nacho chips - recipe:
- First, there will be instructions for preparing the correct dough for the future crispy flatbread; by the way, this flatbread is called tortilla by the Mexicans and is considered a delicious bread base for many national dishes. But we’ll talk about how to cook different types of tortillas next time. Back to the dough, first you need to sift the cornmeal into a wide bowl. Add salt, paprika and black pepper to it.
- Add olive or sunflower oil to a bowl of hot water. Pour the oily water into the bowl with flour. Using a spatula or spoon, knead the floury viscous mass. Let the dough cool slightly and begin kneading by hand. You should have a dense and non-sticky dough lump.
- Lay parchment on the table and sprinkle it with a small amount of corn flour, and do the same loose treatment for the rolling pin. Tear off a smaller lump from a large dough lump, repeat this procedure several times until your sheet of parchment is decorated with several identical and small lumps.
- Take one ball and roll it out with a rolling pin until you get a thin cake, its thickness should not be more than 2 mm. Now we need a pizza roller, if you don’t have one, then a very sharp knife. Using a roller or knife, cut the cake into equal long strips, and then cut out neat diamonds from the strips.
- Now we cut our tortilla chips into neat triangles. We lift the parchment with these triangles and transfer them to a baking sheet. Set the temperature on the oven to 180 degrees. Let's start baking the nachos; the baking process will take 10 minutes. You can bake the triangles not in the oven, but deep-fry them, but the benefits of this procedure are questionable. With foods fried in large amounts of oil, you can get cellulite on your butt.
We hope that you don’t need detailed instructions on the deep-frying technique. It’s simple, pour oil into a saucepan, put it on the fire, when the oil becomes hot, throw the nachos into it and wait for the beautiful golden color to appear on the triangle, not forgetting to stir. When your nacho corn chips are cooked nicely, place them on a plate and continue preparing the sauce for this snack.
Making the cheese sauce
Now we will prepare the nacho cheese sauce. You are already familiar with the products for it. The action plan is as follows:
- Wash the bell peppers and chili peppers and chop them finely and pour them into a saucepan.
- Now it’s time to add sour cream, pour the sour cream into the saucepan where the chopped peppers are already lying.
- The final touch is to add cheese, three of it on a fine grater on a plate, and then carefully pour it into a bowl and put it in the microwave to melt. Mix the viscous cheese “slurry” with the sour cream and pepper mixture. The sauce is ready, you can add a pinch of salt if you wish.
As for sauces, you don’t have to limit yourself to the cheese version; you can serve it; you could read its recipe in our recent article. Now the final stage is a beautiful and tasty presentation of the dish. The finished nachos lie neatly all over the plate; place a gravy boat with the chosen “dressing” in the center of the bowl. Dinner is served!
(Mexican corn tortillas). Most often in America they are sold in the form of semi-finished products. Simply cut the tortillas into triangles and fry or bake.
But it's much better to make your own nachos. Typically, these chips are made from corn flour, but there are options made from wheat flour, as well as flour mixtures. The chips are vegan and contain minimal ingredients.
In America, the most popular nachos are fried in oil. But baked nacho chips are much healthier, so that's why I make this version.
Ingredients for making nacho corn chips
- Corn flour - 2 cups (360 g). If you don’t have corn flour, then you can definitely find corn grits in stores. You can grind the cereal finely to make flour. I talked about this in the tortilla recipe (link above).
- Salt - 1 teaspoon
- Hot (!) water - approximately 1 + ¼ cup. It is very important that the water is hot - thanks to this, the dough seems to be “baked” at the kneading stage.
- Vegetable oil - 30-40 ml. Mix with hot water. In the old version of the recipe (see video below), I cooked these chips without oil. I recommend adding oil. It gives the dough elasticity, and the nachos come out denser. The dough with butter rolls out easily and does not crumble.
How to make nachos - corn chips. Video recipe
Mix corn flour and salt. If desired, also add ground paprika and hot pepper.
Add hot water with oil and knead the dough first with a spoon or fork. Then let the dough cool slightly and continue kneading with your hands.
The dough turns out quite dense, not sticky.
Spread baking paper on the table. Lightly dust the paper with flour. Instead of baking paper, you can use a silicone mat or plain white paper. It must first be lubricated with vegetable oil.
We also dust the rolling pin with flour so that it sticks less to the dough.
Pinch off a piece of dough the size of a golf ball. Roll it into a ball and place it on baking paper.
And roll out the ball into a very thin cake. The thickness of the cake should be no more than 1-2 mm. The thinner the better.
Now cut the dough as follows. First on long strips.
Then we cut the strips into diamonds.
And we cut the diamonds into triangles. Watch the video to better understand the principle of cutting dough into tortilla chips.
Transfer the nacho chips to a baking sheet along with the paper.
Heat the oven to 180 degrees C and bake the chips for 10 minutes in the middle of the oven, or 15-20 minutes in the upper part of the oven.
The finished chips should be dry and crispy and easily peel away from the paper.
About nacho chips
Nachos are Mexico's favorite snack, which was invented in 1943 by a resourceful restaurant head waiter. The original nachos had just three ingredients: salted and deep-fried tortilla chips, melted cheddar cheese and chili peppers. In Mexico, this snack is served with various sauces, processed cheeses, salads, etc.
In our restaurant, nachos are served with guacomole sauce and sour cream. Search in the section.
Cooking time: 1 hour 10 minutes
Ingredients for 4 servings:
- Tortilla Ingredients:
- 2 tbsp. corn (or wheat) flour;
- 400g. sunflower oil (for deep frying);
- salt, cinnamon (optional).
- Nacho filling ingredients:
- 1 1/2 tbsp. thick fatty sour cream;
- 150 g grated cheddar cheese (or any other cheese with a sour-sharp taste);
- 1 pickled jalepeno chile pepper (optional);
- 1 green chili (fresh or pickled);
- 1 fresh sweet green pepper;
- 1/2 small spoon of ground chili pepper;
- 1 medium sized onion, chopped;
- olives, tomatoes, green onions and lettuce for garnish.
Cooking method:
1. First of all, you need to make the tortilla chips. To make the dough, mix 1 1/2 cups of warm water with 2 cups of corn (wheat) flour. Add a little sunflower or olive oil and salt to taste, and you can also add a little cinnamon to the dough.
2. Once the dough is the right consistency, make balls the size of tennis balls. Then roll them out or press them down with a heavy pot or pan, the bottom of which is covered with wax paper to prevent the dough from sticking. As a result, you should end up with thin cakes. Fry each tortilla in a greased pan for 30 seconds on each side. Then cut each tortilla into about 8 pieces.
3. After this, heat the sunflower oil to 180 degrees in a deep fryer, frying pan or large saucepan with a thick bottom. Drop one tortilla into the hot oil, 6-10 at a time, and fry for 35-50 seconds. Stir constantly to prevent them from sticking together. The tortillas should be golden and crispy.
4. Remove them from the oil, add salt to taste and dry the chips on paper; any clean paper that absorbs oil well will do. They should not be refrigerated. Then do the same with all the other tortillas.
5. Turn on the oven (or grill) and heat it to 180 degrees. Take a greased baking sheet and place the drained tortillas in a single layer. Place green peppers and grated cheese on each tortilla. If desired, you can use jalepeno chiles. Sprinkle with some chili powder. Also pour a little sour cream on each of the chips. Place the pan in the oven for about 3 minutes or until the cheese has melted and the sour cream is bubbling.
6. Once the nachos are ready, sprinkle them with chopped onions, thinly sliced olives, tomatoes and garnish with green onions and lettuce. Place a little sour cream in the center for dipping the nachos into.
Advice: In Mexico, nachos are often served with salsa or taco sauce, as well as sliced avocado and salads.
Bon appetit!
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Visit "Sombrero" in the center of Moscow!
Nachos are the famous Mexican cornmeal chips that are deep-fried and served in all Mexican-style restaurants. Learn to cook nachos - and you will always have an original snack for any table.
Spicy, spicy, delicious and unforgettable, they are served with cheese, sour cream, pickled and fresh peppers, olives, fresh tomatoes, lettuce and onions.
| Product | Quantity |
| For the nachos: | |
| Corn flour | 2 tbsp. |
| Water | 250 ml |
| Vegetable oil | 400 ml |
| Salt | 5 g |
| Cinnamon | 5 g |
| Black pepper | 5 g |
| Ground paprika | 5 g |
| For the sauce: | |
| Cheddar cheese | 100 g |
| Sour cream (20%) | 100 g |
| Bulgarian pepper | 1 PC. |
Homemade nachos recipe
For classic nacho chips, only corn flour is used, but you can use both wheat and rice, just not completely, but a smaller part - for example, you can make nachos based on 1 cup of corn flour and 0.5 cups of wheat and rice, or 1 cup of wheat.
Sift the flour through a sieve, mix with salt, pepper, paprika and cinnamon. Heat the water (it should be warm), pour in the flour and leave for 20 minutes. Knead the dough by adding vegetable oil. Mexicans use corn, you can take sunflower or olive.
The dough should be elastic. Make balls the size of tennis balls. Roll each ball between sheets of wax paper to prevent the dough from sticking. Fry each flatbread for 30 seconds in a frying pan lightly greased with vegetable oil. 
Ready-made nachos can be served with vegetables or sauces. Then divide each into 8 parts - these are our nachos. In a deep fryer or large heavy-bottomed saucepan, heat the rest of the vegetable oil to 180º. Place nachos one at a time into the hot oil for 35-45 seconds. The nachos should float freely in the oil.
To prevent them from sticking together, they must be constantly stirred with a wooden spatula. Fry until they are golden and crispy. Remove the finished nachos and place them on paper towels so that excess fat is absorbed into the towels. Meanwhile, grate the cheese on a fine grater.
Peel the pepper and cut into thin strips. Place the drained nachos on a baking sheet covered with baking paper. For each nacho, place a teaspoon of thick sour cream and pieces of pepper, sprinkle with grated cheese. Place in an oven preheated to 180º for 3 minutes.