Layered Sheet Pan Nachos (2024)

FAQs

How to layer nachos so they don't get soggy? ›

How do you keep Sheet Pan Nachos from getting soggy? To prevent Sheet Pan Nachos from getting soggy, you can pre-bake the chips for a few minutes before adding other ingredients like cheese and salsa to help them stay crisp longer. This only makes a difference if it will take you a long time to eat them.

Don't overcrowd your nachos. Build them on a cookie tray in layers--first tortilla chips, then grated cheese, followed by a two or three minutes in a very hot oven to quickly melt the cheese on the first layer.

One layer of chips and toppings is good. A double layer is better. For maximum crunchy-to-gooey texture, start with a layer of chips that completely covers the bottom of your tray. Then, slather it with any toppings that need to be hot and/or melted, like beans, shredded meat, and cheese.

Instructions. Heat oven to 400°F. Line a 15 x 10-inch baking pan with parchment paper. Arrange tortilla chips in a single layer on prepared pan.

To achieve this, put one layer of chips on a baking sheet, then cover with cheese and toppings. Repeat until you've used everything up so that every bite is the same from beginning to end. Sprinkle on fresh toppings like cilantro, scallions, tomatoes, and pickled jalapenos on after the nachos come out of the oven.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

Pico de gallo (store bought or fresh), guacamole, sour cream, sliced jalapeños, diced onions and tomatoes, and fresh cilantro are classic fresh nacho toppings to sprinkle over top.

Best Tortilla Chips for Nachos: Santitas Tortilla Triangles

These chips don't have a ton of flavor on their own, but the crispness and sturdiness of these chips make them the perfect vehicle for carrying hefty dips or nachos loaded with all of the toppings you enjoy.

Cheddar cheese is a popular choice these days, though Monterey Jack and Mozzarella work just as well. Nacho cheese, or cheese sauce, is another delightful interpretation of this key ingredient. To transform your nachos into a heartier snack or even a main meal, consider adding a meat filling.

The microwave gives you overcooked, rubbery cheese and lots of hot spots. Doing it either under the broiler or in the oven gives you soft, melted cheese and everything is nice and warm. And it takes very little time - nachos in ten minutes or less, especially if you keep prepped ingredients on hand!

What is the best combination for nachos? ›

It is the shiny or glossy side of the parchment paper that should be face up on your baking sheet or cake pan. That way the shiny side can be in contact with your food and make the clean-up easy.

When Not to Use Parchment Paper. Parchment paper is not designed for high-heat cooking. Avoid using it in your oven or on the grill if temperature will exceed 400 degrees, says Michelle Weaver, chef at Charleston Grill in South Carolina, as there's a chance it could catch fire.

We've found that the secret to perfectly velvety-smooth nacho cheese sauce is a combination of keeping the cheese at low temperature while cooking, and the use of sodium citrate (derived from citric acid)—one of a class of chemicals that food scientists refer to as “melting salts”.

Too much oil will make the chips soggy. Instead, brush the tortillas with a very thin layer. Bake in a single layer. A little overlapping is fine, but if the chips overlap too much, they won't crisp.

Place them in a metal pan, whether you've layered them or made separate little nacho bites with round chips. Place them in a 300F oven to crisp up, keeping a careful eye on them so they don't burn. After they're hot all the way through, turn the heat up to 350F for about 5 minutes.