These nachos from tortillas are great if you don't know what to do with leftover tortillas. You can make them with regular flour tortillas, yellow corn tortillas, or even homemade quinoa tortillas.
Making nachos from tortillas is different than making nachos from already deep-fried corn chips. You need to bake them until crispy before you can add your toppings and bake them again.
Making them is worth every effort as they taste so much better and fresher than tortillas from a bag of chips from the grocery store. And the best part is that they are healthier than fried tortilla chips (YAY!).
Why you'll love this recipe
- Homemade chips that are perfect to serve with your favorite dips, your favorite salsa, or refried beans.
- It's such a great way to turn remaining tortillas into crispy tortilla chips.
- They make the perfect snack or shared appetizer.
Spices for nachos
- Chili powder or cayenne pepper for some spice.
- Smoked paprika powder is totally optional but the smokiness usually pairs incredibly well with nacho toppings (e.g., beans, corn, cheese).
- Cumin is a staple in Mexican cuisine and should not be missing from your tacos.
- Garlic powder and onion powder add a ton of flavor.
- Salt makes the nachos pop.
Elo's tip: you can also use a ready-to-go taco seasoning or cajun seasoning if you have it at home. It's easier and the flavors are already perfectly balanced.
- Use olive oil cooking spray to coat your nachos. It's a lot easier and more efficient than drizzling them with oil from the bottle.
- Use a pizza cutter to cut the tortillas. A large knife works too, but a pizza cutter is even more practical.
- Use coarse sea salt.
- Keep an eye on them while they bake as they can burn pretty fast.
How to make nachos from tortillas?
STEP 1: Cut the tortillas into 8 triangles. Stack them on top of each other and cut them lengthwise, in the width, and then diagonally.
STEP 2: Add the tortilla triangles to a mixing bowl. Drizzle with avocado oil or your regular vegetable oil. Add your spices and a sprinkle of sea salt.
STEP 3: Toss with your hands until all the triangles are evenly covered with oil and spices. Add more of each if needed.
STEP 4: Spread the triangles onto a baking sheet lined with parchment paper. Place them in a single layer with a little space in between them to get them all golden and crispy.
STEP 5: Bake the nachos in a preheated oven (see tips below). Flip them with cooking tongs when half the time is up.
STEP 6: Bake again until crispy and golden brown. No need to place them on paper towels once you take them out since they were baked with very little oil.
How long to bake nachos?
- Bake the nachos at 400°F (200°C) for 10 minutes on one side. They should already start getting golden brown. Then, flip the nachos and bake them for another 5 minutes to get them extra crispy.
- Let them cool a little and come to room temperature while you prepare your toppings.
- For traditional sheet pan nachos, leave the baked tortilla chips on the parchment-lined baking sheet and stack them as you wish. Top them with your bean mixture and (vegan) cheese. Bake for another 7-10 minutes or until the cheese is melted.
If you have an air-fryer, you can follow the instructions in this air fryer tortilla chips recipe.
How to store nachos?
Preferably store the remaining nachos without any toppings in an airtight container or zip bag once they are completely cooled.
How to reheat nachos?
Overall nachos reheat a lot better without any toppings(e.g., beans, salsa, sour cream). If you had toppings on them, try to remove them as much as possible with a butter knife.
- In the oven: place the nachos in a single layer on a baking sheet lined with parchment paper and reheat them at 300°F (150°C) for 10 to 15 minutes. Since they are already baked, all you need to do is heat them up. If you add cheese, only add it once they are already warm.
- In a skillet: heat a large skillet with a little olive or avocado oil. Once hot, reduce to medium heat and add your nachos. They reheat best when they aren't overlapping too much. It should take 5 to 10 minutes. Shake the pan occasionally to prevent them from sticking to the bottom or burning.
How to make salsa for nachos?
Here's my go-to recipe: blend 1 can of diced tomatoes, with 3 fresh tomatoes, ½ a red onion, 3 green onions, 2 garlic cloves, half a bunch of cilantro, the juice of half a lime, a pinch of salt, and a pinch of sugar.
There's nothing like homemade salsa to pair with homemade chips.
Frequently asked questions
Oven-baked nachos with homemade salsa from fresh tomatoes and homemade guacamole eventually served with beans can be considered healthy. Store-bought or deep-fried nachos loaded with cheese and industrial dips however are usually high in fat, sodium, and other additives and should be consumed in moderation.
Nachos made from corn tortillas chips are mostly gluten-free. However, some can be made from wheat tortillas and the toppings and seasonings can contain gluten. Hence why it's so important to read the labels or ask for an allergen menu in restaurants.
Most nacho chips are deep-fried. Sometimes they are baked in the oven, as is the case for this recipe.
It seems that nachos were invented in Piedras Negras in Mexico and are considered Mexican food. They are commonly served as a snack or appetizer in Mexico and most Mexican restaurants. Nowadays they have also become a staple for Cinco de mayo celebrations.
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Nachos From Tortillas
- 8 tortillas of your choice I use homemade quinoa tortillas
- 2 tablespoons avocado oil
- 2 tablespoons taco seasoning I use homemade chili seasoning
- 1 pinch of sea salt
- Preheat the oven to 400°F (200°C), fan. Line a baking sheet with parchment paper or a silicone baking mat.
- Cut the tortillas into 8 triangles with a sharp knife or pizza cutter.
- Place the tortilla triangles in a mixing bowl and spray or drizzle with the oil of your choice. Add seasonings and salt. Toss with your hands until all the triangles are evenly covered.
- Arrange the triangles onto the baking sheet and make sure to space them out a little (see step-by-step photos).
- Bake for 10 minutes on the middle rack of your oven. Then, flip each tortilla chip with cooking tongs. Bake for another 5-7 minutes or until golden and crispy. Check regularly to make sure they don't burn.
- Let the nachos cool a little while you prepare your dips or toppings (see notes).
- If adding toppings, let the tortilla chips cool down on the baking sheet. Then, stack them as you wish and top them with your bean mixture and (vegan) cheese. Bake for another 7-10 minutes at 350°F (180°C) or until the cheese is melted.
- Store the remaining nachos without any toppings in an airtight container or zip bag once they are completely cooled.
- To reheat nachos in the oven, scrape down any leftover toppings (e.g., beans, salsa, cheese, sour cream). Place the nachos in a single layer on a baking sheet lined with parchment paper and reheat them at 300°F (150°C) for 10 to 15 minutes. Since they are already baked, all you need to do is heat them up. If you add cheese, only add it once they are already warm and crispy.
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