Homemade nachos quick + easy!
Homemade nachos quick + easy!
Homemade corn flakes are crispy and sprinkled with salt. They are surprisingly fast and simple whipping!
Frying your own perfect crispy is easy and only requires a few simple steps. It is certainly difficult to share this benefit with others, especially if you soak them in salsa verde, homemade salsa or black bean corn salsa.
Restaurant style fries!
I am addicted to fries and salsa. This is probably my favorite part of dining out in a Mexican restaurant. I’m also a snob of fries and salsa, and for this reason, there must be places I prefer to patronize.
But in fact, I only need my own kitchen to find this delicacy. Frying your own restaurant quality fries is really easy.
In just a few steps, you will also taste some saltiness. Simply pair these homemade nachos with your favorite salsa to have a delicious night in your own house!
How to make nachos
dry. When the tortillas are slightly dry, the homemade tortillas will fry better. Place on paper towel or wax paper for several hours before cutting. Alternatively, you can dry them in the oven, spread them in a single layer on a baking sheet, and bake them at 200 degrees for 10 minutes.
cut. Cut each tortilla into 6 triangular wedges.
hot. Add oil to the pan and fill it about 1/4 inch high on both sides, then cook over medium heat.
notes: You can test the heat of the oil by adding a small piece of tortilla to it, and it will sizzle (you want it to be around 350 degrees).
saute. Fry the tortilla pieces in batches (you want them to change color slightly—not brown—and then become crispy), making sure to place them on a plate lined with paper towels when finished.
Season and service. Sprinkle with salt while it’s hot. Serve hot with salsa (red salsa or green salsa).
Frying skills
Oil: You can use vegetable oil, peanut oil or rapeseed oil. You need at least 1/4 inch of oil in the frying pan you are using. I set the burner to medium-high and adjusted accordingly.
To test if the oil is ready, put a corner of the tortilla chip into the oil. It should foam and hiss immediately. French fries cook very quickly, so you need to observe carefully.
If it turns brown too quickly, then the oil is too hot and you need to reduce the heat.
Season the fries: You only need a little salt to finish eating these potato chips, but you can also use other seasonings. Some great flavors include garlic or onion salt. You can also use chili for heating.No matter what seasoning you use, you must Add the potato chips immediately after removing them from the oil.
Service and storage
French fries and salsa are a classic combination.These homemade nachos are also delicious, paired with some of our Favorite savory dipping sauce:
Store: Store the cooled potato chips in an airtight container or zipper bag. They will easily last for 3 days. You can keep them longer, but they will start to become stale.
Serve fries and salsa on one side of these Mexican main dishes:
Course appetizers, side dishes
Mexico food
Preparation time 5 minutes
Cooking time 5 minutes
Drying time 10 minutes
Total time 20 minutes
4 servings
Calories 76 kcal
Author Little Luna
- 5 dry tortillas, you can make more or less
- 3/4-1 c frying oil
- Coarse salt or other coarse salt
-
When the tortillas are slightly dry, the tortillas are fried better. Place on paper towel or wax paper for several hours before cutting. Alternatively, you can dry them in the oven, spread them in a single layer on a baking sheet, and bake them at 200 degrees for 10 minutes.
-
Cut each tortilla into 6 triangular wedges.
-
Add oil to the pan and fill it about 1/4 inch high on both sides, then cook over medium heat. You can test the heat of the oil by adding a small piece of tortilla to it, and it will sizzle (you want it to be around 350 degrees).
-
Fry the tortilla pieces in batches (you want them to change color slightly—not brown—and then become crispy), making sure to place them on a plate lined with paper towels when finished. Sprinkle with salt while it’s hot.
-
Serve hot with salsa sauce.
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