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By July 28, 2015

When guests arrive - there's nothing nicer than filling your guests appetite. Nachos is a tasty snack and very easy to prepare and always succeed. Its upgrade options are endless - so let your imagination flow.

  • Prep Time : 20 minutes
  • Cook Time : 10 minutes



  • Place in a bowl the flour, salt, baking powder and spices you have decided to add (and no more than half a teaspoon of extras)
  • Gradually add 10 tablespoons of water, stirring (or with a fork - preferably with hands). Once all the mixture is wet, stop adding water.
  • Check with your hands - If the mixture is still dry, you can add a drop of water.
  • Let it rest for at least 5 minutes until the dough gets the consistency of modeling clay. It should be very flexible.
  • Divide it into several parts and roll out on a floured surface – each piece 1 millimeter thick.
  • It is very important to have thin dough, as thin as possible – if its not thin enough it will revert back to a thick lump.
  • With a knife, cut the dough into rectangles or triangle or pretty much any shape you want.
  • For those who do not like when their nachos get an airy texture during the frying, they may make a few holes with the help of a fork, to prevent it from inflating. Not much - 2-3 holes is enough.
  • Place the dish on the side - and continue to roll out the rest of the dough.
  • Heat canola oil in a pan. (Anyone who wants to use a chip maker or deep fat fryer - just be careful not to boil the oil but keep it hot!)
  • Start placing in the dough pieces. Fry for a minute - turn and fry until lightly browned on both sides.
  • Remove to paper towels.

It's ready! They should be served about fifteen minutes after leaving the oil - not too hot and the crispness will intensify.

Serve with salsa or sweet chili sauce.



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