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.
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Add to CollectionServings: 6 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
Calories: 167kcal | Carbohydrates: 24g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 266mg | Potassium: 120mg | Fiber: 4g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
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