Nachos


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.
32K 1 5
Grade this recipe:

Last modified on: November 4th 2020

Keywords for this recipe:
For 144 pieces, you will need:

Change these quantities to make: 48 pieces 72 pieces 144 pieces 288 pieces 432 pieces
How long does it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
21 min.20 min.25 min.1 hour 6 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 5 min.
Nachos
Put into a mixer bowl: 1 23 cup Maize flour (masa harina), 1 tablespoon caster sugar, 1 ½ tablespoon fine (or table) salt, 1 tablespoon chilli spices and 13 cup butter.

Stage 2 - 3 min.
Nachos
Knead until the texture is "sandy".

Stage 3 - 1 min.
Nachos
Add 23 cup water and continue kneading...

Stage 4 - 2 min.
Nachos
...until evenly mixed (this should only take 1 or 2 minutes).

Stage 5 - 20 min.
Nachos
Weigh out into 7 oz (200g) pieces. Roll into balls, cover with a plastic sheet and refrigerate for at least 20 minutes.

Stage 6
Nachos
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
Nachos
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
Nachos
Take off the top sheet.

Stage 9
Nachos
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.

Stage 10
Nachos
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.

Stage 11 - 10 min.
Nachos
Mark each square diagonally to create triangles.

Stage 12 - 25 min.
Nachos
Bake for 25 minutes.

Stage 13
Nachos

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
Nachos
Sit a ball of dough on the plastic sheet and press out into a rough square shape with your hand.

Stage 15
Nachos
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.

Stage 16
Nachos
Lay the dough on a baking sheet and freeze for 20 minutes to make it easier to remove the plastic.

Stage 17
Nachos
Gently undo the plastic sheet and transfer the dough onto a sheet of cooking parchment.

Stage 18
Nachos
Mark out as in stage 10..

Prepare all the dough like this.

Stage 19
Nachos
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.
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
Whole recipe
Energetic valueProteins CarbohydratesFats
1,507 Kcal or 6,310 Kj23 gr195 gr71 gr
75 %9 %18 %11 %
Per 100 g
Energetic valueProteins CarbohydratesFats
293 Kcal or 1,227 Kj4 gr38 gr14 gr
15 %2 %4 %2 %
Per piece
Energetic valueProteins CarbohydratesFats
10 Kcal or 42 Kj< 1 gr1 gr< 1 gr
1 %<1 %<1 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk
How much will it cost?
  • For 144 pieces : 2.17 €
  • Per piece : 0.02 €

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) Maize flour (masa harina) : You can check-out other recipes which use it, like for example: Galette Charentaise, Cornmeal baps for Anne, ... All
WaterWater: You can get more informations, or check-out other recipes which use it, for example: How to use gelatin, Eggs meurette, Stewed apricots, Praline, Langoustine gratin, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Sautéed green vegetables, Tarte Normande, Oatmeal cake, Potimarron (Japanese chestnut pumpkin) purée, Baked Mont d'Or with diced mixed vegetables, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Flamiche, Cubed salad, Fish fillet in express cooking envelope, Choux pastry (pâte à choux), Potato gratin, ... All
Other recipes you may also like
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
312K 14 40 min. February 21th 2011
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
1.6M 74.3 4 hours 38 min. December 31th 2011
Soft fruits in sabayon
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.
256K3.9 46 min. February 21th 2011
Tiramisu
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
481K5 49 min. July 27th 2013
Confectioner's custard (Crème pâtissière, or French pastry cream)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.
732K 313.7 36 min. January 27th 2017
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-03-31)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page