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.