🌽 Nacho cheese tortilla chips
These are triangular corn tortilla chips fried in oil and coated with a bold seasoning of cheese, onion, garlic and spices. They are very crunchy and intensely savoury, and are eaten straight from the bag as a snack or alongside dips. Because they are fried and seasoned, a small handful is already a substantial snack.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 8 corn tortillas
- 2 tbsp oil
- 2 tbsp finely grated hard cheese
- 1/2 tsp each onion powder, garlic powder and paprika
- Salt
Method
- Cut each tortilla into 6 triangles and toss with the oil.
- Spread on trays and bake at 190 °C for 10–12 minutes, turning once, until crisp.
- While hot, toss with the cheese, spices and salt.
How to make it lighter
- Portion a 30 g handful into a bowl instead of eating from the bag.
- Baked homemade chips use much less oil than fried ones — 1 tbsp oil is about 120 kcal.
- Pair them with fresh salsa or vegetable sticks rather than creamy dips.
History
Fried tortilla chips grew out of Mexican cooking and became a mass-market snack in the United States in the 1960s; flavoured cheese-coated triangles followed in the early 1970s. Today they are among the most widely sold savoury snacks worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Nacho cheese tortilla chips and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →