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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
In a bowl, mix the two types of flour, adding the salt, sweet paprika, crushed chili pepper, and oregano.
Add the softened butter to the mixture.
Begin combining the ingredients, gradually adding the water until you achieve a smooth and consistent dough.
Roll out the dough on a surface lightly dusted with wheat flour, making it very thin.
Cut the dough into triangles.
Fry the nachos in hot oil until they are golden brown, then place them on absorbent paper to drain the excess oil.
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Ensure the dough is rolled out thinly to achieve crispy nachos.
Use a neutral oil for frying to avoid overpowering the flavor of the nachos.
Experiment with different spices to customize the flavor of your nachos.
Can I bake the nachos instead of frying them?
Yes, you can bake them at 375°F (190°C) until they are crispy and golden brown, but the texture may differ slightly.
What dips pair well with these nachos?
Classic guacamole, tomato salsa, melted cheese, or flavored cream cheese are great options.
Can I use only corn flour and skip wheat flour?
Yes, but the wheat flour helps with the texture and binding of the dough. Without it, the dough may be more fragile.
How do I store leftover nachos?
Store them in an airtight container at room temperature for up to 2 days to maintain their crunchiness.
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours. Let it come to room temperature before rolling it out.
