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.
41 K 5/5 (1 reviews)
1 hour 6 min.
Easy
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
Change these quantities to make:
Change measures:
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: Papadums, Cornmeal baps for Anne, Zucchini and potato scarpaccia, Quince and apple compote, Hummus, ... See them all 133
Butter
Like these other recipes: Creamy Comtoise artichoke gratin, Pork Chops Champvallon style, Apricot and pistachio clafoutis, Beurre d'escargot, Crêpes Suzette, ... See them all 454
Chilli spices
Like these other recipes: Tex-Mex chicken burger, Pumpkin and red-bean tortillas, Spicy hot toasted cashew nuts, Enchiladas, Spicy roast cauliflower gratin, ... See them all 15
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...March 21th 2017413 K3.5 15 min.
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...February 2nd 2016231 K3.7 1 hour 20 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is.October 13th 2010289 K 14.2 15 min.
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.February 21th 2011253 K 24.2 1 min.
How to break a chocolate bar into small pieces
Most of the time chocolate needs to be broken into small pieces before use, because it melts faster and more evenly. Here is a way to do it quickly.February 21th 2011158 K3 1 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
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.