Homemade spicy nachos are one of my favourite dippers. They are strong enough to scoop yet soft enough to nibble. I add paprika and chilli powder for the kick and adjust it according to who is around. This lovely Mexican recipe is perfect as a snack, or covered with melted cheese and salsa for a starter or main course.

Homemade Spicy Nachos

Why buy when you can make these perfect nachos at home.

4.85 from 117 votes

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Course: Main Dish, Snacks, Starter

Cuisine: Mexican

Keyword: Bake, Cheese, Parmesan, Spice, Tortillas/Wraps

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: People

Calories: 167kcal

Ingredients

12 medium corn tortillas 6-inch each
3 tbsp Parmesan grated
1 ½ tsp smoked paprika
1 ½ tsp chili powder
2 tbsp olive oil
½ tsp salt

Instructions

Spray a large non-stick baking tray with cooking spray.
Pre heat the oven to 175C/350F/Gas Mark 4
Open the tortilla packet and remove the tortillas. Using a pastry brush, oil each side of the tortillas and stack the in 3 piles of 4 tortillas.
Using a sharp knife or pizza cutter, cut the tortillas into crisp/chip size pieces.
Using a large mixing bowl, add the smoked paprika and chili powder and give it a brief stir.
Add the cut up tortilla pieces and using a spatula mix them thoroughly together so that they are fully coated.
Transfer the crisps/chips onto the pre sprayed baking tray and place in the preheated oven.
Bake for 10 minutes and check how they are doing. If they are not baked enough leave them for a few more minutes but keep an eye on them.
When cooked, remove from the oven and allow to cool fully before eating.

Nutrition

Homemade Spicy Nachos