This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Nachos
Nachos (or tortilla chips) are small Tex-Mex snack triangles, often served with guacamole. Authentic nachos are made from tortillas, cut into triangles and fried, but here is a lighter, oven-baked version.
The recipe is very simple, though the cutting out is a bit of work, and I've given you 2 methods for this.
The recipe is very simple, though the cutting out is a bit of work, and I've given you 2 methods for this.
60 K 5/5 (1 reviews)
1 hour 6 min.
Easy
2.20 €
144 pieces
6 IngredientsLast modified on: November 4th 2020
For 144 pieces, you will need:
- 1
250 g Maize flour (masa harina) - 2
10 g caster sugar - 3
15 g fine (or table) salt - 4
15 g chilli spices - 5
75 g butter - 6
150 g water - Total weight: 515 grams
Times for this recipe
Preparation: 25 min.
Resting: 20 min.
Cooking: 25 min.
All in all: 1 hour 6 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 5 min.
Put into a mixer bowl: 250 g Maize flour (masa harina), 10 g caster sugar, 15 g fine (or table) salt, 15 g chilli spices and 75 g butter.
Stage 2 - ⌛ 3 min.
Knead until the texture is "sandy".
Stage 3 - ⌛ 1 min.
Add 150 g water and continue kneading...
Stage 4 - ⌛ 2 min.
...until evenly mixed (this should only take 1 or 2 minutes).
Stage 5 - ⌛ 20 min.
Weigh out into 7 oz (200g) pieces. Roll into balls, cover with a plastic sheet and refrigerate for at least 20 minutes.
Stage 6
Preheat the oven to 360°F (180°C).
Cut out the nachos (classic method)
After refrigerating, place a ball of dough on a sheet of cooking parchment and shape it into a square.Stage 7
Lay another sheet of cooking parchment on top, then roll out with a rolling pin to just under 1/8 inch (about 2mm) thick.
Stage 8
Take off the top sheet.
Stage 9
Cut off the edges to leave a square about 10 x 10 inches (24 x 24 cm).
Keep the trimmings in the fridge to use up later.
Keep the trimmings in the fridge to use up later.
Stage 10
Use a large knife to mark out the square into 2.5 inch (6 cm) squares.
You don't need to cut right through the dough, as the nachos will cut up easily when cooked.
You don't need to cut right through the dough, as the nachos will cut up easily when cooked.
Stage 11 - ⌛ 10 min.
Mark each square diagonally to create triangles.
Stage 12 - ⌛ 25 min.
Bake for 25 minutes.
Stage 13
Cut out the nachos (method without trimmings)
Cut out a 10-inch (24 cm) square of coloured paper (newspaper here). Put this on your worktop and lay a plastic sheet over it.
Stage 14
Sit a ball of dough on the plastic sheet and press out into a rough square shape with your hand.
Stage 15
Fold in the plastic sheet over the dough to the size of the paper square underneath, which will act as your template.
Now use a rolling pin to roll the dough to the right size, which will give you a neat square.
Now use a rolling pin to roll the dough to the right size, which will give you a neat square.
Stage 16
Lay the dough on a baking sheet and freeze for 20 minutes to make it easier to remove the plastic.
Stage 17
Gently undo the plastic sheet and transfer the dough onto a sheet of cooking parchment.
Stage 18
Stage 19
Bake for 20 minutes. Take out of the oven and leave to cool before separating the nachos.
Remarks
If you'd prefer more solid nachos – easier if you want to scoop up stiffer dips – use half-and-half wheat and maize flour.
Why not try different spice combinations to vary the colour and flavour of your nachos?
If you'd like "slim" nachos, mark out rectangles 2.5 x 1.5 inches (6 x 4 cm), instead of 2.5 inch squares.
Why not try different spice combinations to vary the colour and flavour of your nachos?
If you'd like "slim" nachos, mark out rectangles 2.5 x 1.5 inches (6 x 4 cm), instead of 2.5 inch squares.
Keeping: A few days in an air-tight jar or tin.
Source: Based on a recipe from Frédéric Pierrain teacher at INBP (French national bakery institute).)
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 20 RDI=9 % | 200 RDI=20 % | 70 RDI=10 % | 1,510 RDI=80 % | 6,310 RDI: 80 % |
| Per 100 g | 4 RDI=2 % | 40 RDI=4 % | 10 RDI=2 % | 290 RDI=20 % | 1,230 RDI: 20 % |
| Per piece | 0 | 1 RDI=0 % | 0 | 10 RDI=1 % | 40 RDI: 1 % |
How much will it cost?
- For 144 pieces : 2.20 €
- Per piece : 0.05 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Maize flour (masa harina)
Like these other recipes: Galette Charentaise, Cornmeal baps for Anne, ... See them all 2
Water
Like these other recipes: Super-green, super-thrifty soup, Fillet of beef in a rosemary crust, Quick orange marmalade, Cornmeal baps for Anne, Pizza dough, ... See them all 139
Butter
Like these other recipes: Muffin dough, Sausage buckwheat pancakes, Pork Chops with Rosemary, Gratin Dauphinois, Two-stage beef chuck , ... See them all 486
Fine (or table) salt
Like these other recipes: Chocolate mousse with hazelnuts, Classic French white bread, Cretan Bread, Cocotte eggs with Comté, Grated apple cake, ... See them all 103
Other recipes you may also like
Stewed apple (compote)
Here is a very basic but delicious recipe, and the pitfalls to avoid. November 8th 20172.46 M 14.8 1 hour 15 min.
Smoked salmon sacristains
Sacristain (sexton in English, a strange name though common in French cooking) is a small pastry twist, made with puff pastry. There are many recipes with different flavours, sweet or savoury. Here is one with smoked salmon, ideal as an aperitif. February 21th 2011244 K 33.7 1 hour 30 min.
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic. October 13th 2010399 K 154 50 min.
How to prepare endives
A very classic recipe, but which can easily fail due to two main errors: too much water in bottom of dish because endives give off a lot, and endives that are too bitter so that children hate it. Here is a method which avoids these two problems. February 14th 2012499 K3.7 30 min.
Rabbit terrine
This is a rather special rabbit terrine, with some of the meat added in larger morsels to the minced mixture before cooking. These whole pieces of rabbit show when the terrine is sliced and add character, both in flavour and texture. April 8th 2018144 K4.6 15 hours 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-02-01)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.