Thin tortilla chips may not scrape the roof of your mouth when you eat them, but for nachos, it’s best to avoid them. These light, brittle chips just aren’t sturdy enough to hold all the delicious toppings. Plus, thin tortilla chips will likely get soggy from the warm, wet toppings before they even reach your mouth. So opt for thicker, sturdier tortilla chips that can withstand the weight of cheese, beans, meat, and all the other goodies you want to pile on top of them.
And if you want to add some pizzazz to your nachos, throw in some colored tortilla chips in shades of blue and red. Another type of chip to consider? Nacho Cheese Doritos. Pre-seasoned with a blend of cheese and spices, these mouthwatering store-bought chips are the perfect thickness and make the best ultra-cheesy Texas-style nachos.
But if you really want to take things up a notch, spare a few minutes and fry a fresh batch of homemade tortilla chips. Cut a stack of soft tortillas (the kind you use for soft tacos) into triangles and fry them in hot oil until golden brown. Drain them on paper towels and season them with fine sea salt while still warm. Once you try homemade tortilla chips, you’ll never care to eat store-bought ones again.
