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March 10, 2020

Who doesn’t like Nachos Chips? I think people of all ages enjoy this snack. Now let’s try my oven baked nachos chips recipe. The best thing about this snack is that you just have to change the dip and it is an all-new recipe. Pretty versatile!

Also known as Tortilla chips, these are primarily used in Mexican cuisine and are often served with cheese dip or salsa.

It is a simple and easy snack recipe made with healthy ingredients. I have used the combination of Maize flour and whole wheat flour to make these Mexican baked Nacho chips.

Apart from the ingredients, I have opted for the healthiest way to make these Nachos Chips. Instead of deep-frying, I have baked these Nachos.

Interested in more healthy snacks, try my recipes of Amaranth Crackers and Garlic Crackers.

Alright, do not compare the taste of homemade baked nachos chips with market bought fried nachos chips. You cannot compare them. That’s what I feel.

So initially you or your family might feel the difference in the taste of these homemade healthy Baked Nachos. But as soon as you adapt the taste of it, you will love eating them as these baked nachos chips are absolutely guilt-free.

If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia

PS: It took 4 nachos chips within which my son shouted, Mom, these actually taste great and I am sure you will not ask me to stop eating them as they are baked not fried.

So without wasting time, let’s get to the recipe!


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Quick Notes

Tin SizeNA
Oven Temp180 °C
Baking Time20 min
MW Convection Temp160 °C
Baking Time20 min
Demold InstructionsNA
Cooling TimeNA

Nachos Chips Recipe Baked

In a saucepan, boil the water. It should be really hot while mixing with flour.

In another mixing bowl, add maize flour, whole wheat flour, salt. Black pepper and baking soda. Mix all the ingredients and start adding hot water. Mix everything using a spatula and be careful while mixing as water will be hot.

Add oil and make a stiff but smooth dough. As every flour has a different absorption capacity, so if you feel the dough is dry, add water accordingly.

Keep oven for preheating at 180 °C and line a baking tray with parchment paper.

Divide the dough into two portions and roll each portion into a thin sheet using two layers of parchment paper. While rolling, make sure it’s of even thickness else baking will not be even.

Now using a knife cut the rolled sheet into small triangles and prick it well.

So pricking here is important, else your baked nachos chips will puff up.

Place all the shaped nachos on a lined baking tray and bake it in a preheated oven at 180 °C for 20 minutes.

Every oven behaves differently so you know your oven better. Based upon your oven the baking time can differ. So bake the nachos until these become crispy.

Once baked, take out the tray from the oven and serve freshly baked Nachos Chips with your choice of dip. My family loves to have these with cheese dip or tandoori mayonnaise.

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  • Resources for Home Makers and Home Bakers:

    Oven Baked Nachos Chips Recipe #BreadBakers

    4.67 from 6 votes
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Course: Snack
    Cuisine: Mexican
    Servings: 8 people



    • In a saucepan, add water and heat it. It should be boiling hot.
    • In a mixing bowl, take maize flour, whole wheat flour, black pepper, salt, and baking soda.
    • Add hot water into the bowl and using a spatula or a spoon start mixing.
    • Add oil and make sure everything is mixed properly.
    • Make it to a stiff and smooth dough. If need, add more water.
    • Now divide the dough into two equal portions.
    • Meanwhile, keep the oven for preheating at 180 °C. Line a baking tray with parchment paper.
    • Keep the dough between two layers of parchment paper or plastic sheet.
    • Using a rolling pin roll it into a thin sheet.
    • Prick the rolled sheet and cut it into triangular shapes. Place them on a baking tray.
    • Bake in preheated oven at180 °C for 20 minutes.
    • Enjoy your baked healthy baked nachos chips with your choice of dip.


    1. This is a tried and tested recipe. In case you want to change any ingredient, then the final outcome will also change.
    2. Every oven behaves differently and you are the best judge for your oven. So baking time can vary depending upon your oven size and model.
    3. You can adjust the servings of this recipe in the “Recipe Card” and all the ingredients and their measurement will automatically adjust.
    Tried this recipe? Share it with me on Instagram!Mention @bakewithsonia or tag #bakewithsonia
    About the Author Sonia Gupta

    Founder of AnyBodyCanBake, Noted Entrepreneur, Celebrated Baker, Certified Baking Instructor, and Accomplished Food Blogger.

  • Hi Sonia. Thank you for the recipe. Did you mean 1/2 tsp of baking soda or 1.2 tsp in the recipe? I tried it with 1tsp and it tastes of excess soda. Was wondering if 1/2 tsp would be enough.

  • how can we bake if we don’t have an oven and we are using a cooker? Also, please suggest if we can use corn flour instead of Maize flour ??

  • Hi,
    I tried the recipe in exact same amounts (using measuring cups & spoons) as mentioned. The taste of baking soda over powered the chips and tasted bad. This has happened with me before. Baking soda in amounts, even in cakes ruins the taste of the food.

  • 5 stars
    mam tried the bake they were great but just asking if I fry them would it make a difference for a change i mean

    • Fried ones are not going to be dry as the baked ones, but you will end up eating oil in large quantities. the purpose of baking is to avoid the unnecessary oil entering into the body.

  • 5 stars
    Thi Sonia,

    Tried this recipe and loved it. But the nachos became soft on storing what could be the reason?

  • Recipe is looking great as nachos r my daughters favorite so sure I would love to try soon dis recipe n thanks for sharing ..

  • Hi Sonia, now in this situation not able to find-maize flour. Can I use all purpose flour instead?
    Thanks in advance 😊

  • Can i try this recipe in microwave? What should be the time, temperature and other settings? Outcome will be same?

  • Sonia ma’am, i have one question, while baking these should we need both rods on in OTG or only bottom rod will be on?

  • Hi Sonia, I tried your baked nachos. Came out superb but there’s a very bitter after taste. Not little, its too much. Can u please tell me where did i go wrong .
    Thanks a lot 🙂

    • Hi Janki

      Blog and FB bake along are two different things and works differently. So for recipes of fb bake along series, please check units in group.

      Happy Baking!

  • This is such a beautiful recipe Sonia. We have locally grown and milled cormeal . Now I know how to use it 🙂 And definitely, homemade is the best. Your pictorials are so helpful in baking these.

    • Namita,

      There is no comparison to homemade and when it is made with locally grown ingredients, it becomes more healthy. I seriously want to visit your town as it looks like heaven from your pictures.

      Happy Baking!

  • In Texas – or at least the part that has the local grocery store H-E-B, we call what you made, mitad y mitad which means half and half. Half corn and half wheat. They are my absolute favorite tortillas. I look forward to trying your baked chips, Sonia!

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