I really can’t do those bagged tortilla chip things anymore. They honestly pale in comparison to the tortilla chips you can make at home. After having these homemade ones, you’ll never look back and you’ll be happy you don’t have to. Now I’m not talking about starting from corn flour to make your own bread, although that’s awesome if you’re up for it. These chips were actually just made from ready tortilla bread I bought from the store. These are a cinch to prepare and cook up in no time at all, and that’s awesome when you don’t have much of that concept called “time.” Plus, they’re baked and they’re to die for!
These homemade tortilla chips are made with corn tortillas, they’re fresh, the texture is crispy, but not crazy crunchy—because it sucks when you put a chip in your mouth, start to close your mouth, and you’re immediately stabbed by it and have a silent freakout moment inside, desperately trying to rearrange the chip in your mouth. And if you’re really, really lucky and you can’t rearrange the tree bark chip in time, the inside of your mouth is essentially a wound for a whole week! OH that makes me so mad! Stupid chip.
OK, I can’t believe this but simply writing that has actually raised my blood pressure and riled me up so much right now. Breathe, Bita. It’s just that I 100%, completely and truly, really can’t stand when that happens. Tree bark tortilla chips, you can go ahead and walk on out. These homemade ones also simply taste a billion times better. So walk. on. out. bark chips.
Anyway, like I was saying before I thoroughly (albeit willingly, take note) embarrassed myself, these chips are spectacular and they give these easy and quick nachos that extra bit of special flavor that tastes like what a tortilla chip really needs to be.
We make these nachos probably at least once or twice a week when we are burnt out, exhausted, or just really craving quick and fresh, awesomely delicious Mexican food at home.
These are vegetarian nachos with protein-rich black beans, fresh produce, spicy and zesty pickled jalapeños, and all the bells and whistles of your favorite Mexican chip dish. There’s actually no real recipe to follow, just simple and easy to find ingredients that you should feel comfortable to switch up depending on what you crave. That’s what’s so easy about this dish (in addition to it being an incredibly fast meal to make)! Add what you want, and how much you want. I went ahead and listed what we add and approximately how much, but to be completely honest, we just eyeball it when we make them because, well …it’s nachos for heaven’s sake! You can’t really go wrong with what your body tells you it feels like. I definitely crave that perfect crunch and heat from the onions and jalapeños, so I always opt for more of those on my nachos.
And typically, Barry and I will make a whole tray of these nachos, take them out of the oven, and eat them right off the baking tray, family style! Fun and yum! And the great thing about it is that if the people in your family like different things on their nachos you can make the whole tray of chips and then add certain toppings to one half and certain toppings to the other half. Once in a while we like to add cooked ground beef to one side of the nachos because Barry likes it but I prefer my nachos vegetarian. Honestly, so easy peasy, this dish.
I have to give a big shout out to Barry for this one because he’s usually the one who makes the nachos in our home and I’m so super thankful for that because sometimes when I’m beat after a long day and craving a big tray of nachos, he’ll so willingly jump into the kitchen to make them—even if he’s just as tired. Now that’s love!
These are my most favorite nachos ever, ever, ever and I’m sure if you decide to try it out, you will be in lurv too! I’d love to hear if you try it out and do tell me what toppings you enjoy on your nachos!
Vegetarian Nachos with Homemade Chips
- 6 corn tortillas
- 1 tbsp ghee
- sea salt to taste
- 1 ¼ cups canned black beans healthier than canned would be dried black beans, cooked (it just takes time)
- 3 oz shredded Mexican 4-cheese blend or enough cheese to just cover the chips
- 3 tbsp canned tomatillo salsa or your favorite salsa verde
- ⅓ cup canned sliced black olives
- 1 whole small tomato diced
- ½ large white onion or 1 small white onion, diced
- 10 slices of pickled jalapeños or however many you like, diced
- 1 small handful of cilantro leaves roughly chopped
- A few dashes of your favorite hot sauce to taste
- 1 ½ tbsp Mexican crema or regular sour cream
- Preheat oven to 400º F (204º C).
- Stack 6 corn tortillas and cut into triangles, like a pizza.
- Toss them in a bowl with the ghee and place them on a baking sheet (lined or unlined).
- Separate all the chips so that they’re all in one even layer.
- Salt the chips and place in the oven for about 8 min or until lightly browned and crisped.
- Top with black beans, cheese, black olives, and salsa verde.
- Put in the oven with the broiler on high for about 5 min or until the cheese has melted and started to bubble.
- Take out of oven and add jalapeños, onion, cilantro, tomatoes, your favorite hot sauce to taste, and drizzle on some Mexican sour cream (or regular sour cream). Enjoy!