Last week, when I looked in our fridge, I decided that it was nacho-making time. But not just any nachos, delicious nachos made with homemade corn tortilla chips. After pulling out, chopping, slicing, and dicing all of the nacho-worthy ingredients in our fridge and pantry, I proceeded to make the chips. Why in the world would I make my own tortilla chips when they are so readily-available in the grocery store? Hmmm. Good question. Well, I suppose my answer is a double-barreled one. First, I just recently learned how to make homemade corn tortillas, so I was keen to put my new skills and leftover masa harina to work, and second, I was able to control what went into, and onto, them. Oh, and I baked them rather than frying. Good stuff.

I followed the same technique as when I made the corn tortillas. You can find the directions here. After I finished cooking them all in the dry skillet, I brushed both sides of the tortillas with some extra virgin olive oil, sprinkled them lightly with salt (this is optional), and then stacked them up, cut them into triangles, and baked them on cookie sheets in a 375 degree oven until done. I flipped them once after about 7 minutes, and then put them back in the oven for another 7-10 minutes, depending on your oven. Watch them fairly carefully after flipping them, as they might brown faster and you won’t want them burnt after all of your laboured efforts of love in making the little darlings.

Homemade corn tortilla chips, wonderful toppings, finely grated sharp cheddar cheese, homemade guacamole, salsa, and sour cream made for a tasty, splurge-y, dinner.

But let’s be honest, if I’m going to eat nachos for dinner, I’m going to healthy-them-up. And their inherent nacho-deliciousness didn’t suffer: they were awesome.



Homemade (or store-bought) corn tortilla chips

Diced bell pepper

Sliced olives (I used spicy olives)

Chopped red onion

Diced tomato

Chopped hot peppers (I used a combination of jarred jalapeno and banana peppers)

Grated sharp cheddar cheese

Homemade guacamole* (or store-bought)

Spicy salsa

Sour cream


1. Preheat your broiler while you prepare your nachos.

2. We had a build-you-own-nacho night, so using two 8″ round cake pans, we built up our nachos according to our tastes. Feel free to use a larger, communal-style dish.

3. At the bottom of your (broiler-proof) dish place a layer of tortilla chips. Top the first layer of chips with your toppings of choice and a sprinkling of cheese.

4. Repeat by placing another layer of chips, toppings, and a sprinkling of cheese.

5. Place your nachos under the broiler, watching carefully, until the cheese is melty and browned. Alternately, you could put your nachos in a 375 degree oven until the cheese is all warm and gooey. But I like the top layer brown and crusty, so I opt for the broiler.

6. Serve your nachos with a generous scoop of guacamole, salsa, and sour cream.

*To make homemade guacamole, in a medium-sized bowl, combine 1-2 ripe, diced, avocado(s), finely diced red onion, chopped cilantro, diced tomato, a squeeze of lime juice (I also use lime zest), a sprinkle of salt, some freshly cracked black pepper, and a pinch of cayenne pepper. Mash it all together, give it a taste, and adjust the seasoning to your taste.