Nacho chips – the perfect accompaniment to some of our favourite Mexican dishes. Sure, toppings are important, but let’s not forget about the unsung hero: the chip! Not only are nacho chips a crunchy, crispy and utterly delicious treat, they’re also versatile and so easy to make.
However, we have to admit that not all of these crunchy delights are created equal. The quality of nacho chips can vary depending on the brand, cooking method and ingredients used. Some may be too thin, while others are so heavily seasoned that they overpower the toppings.
Whether you’re making your own from scratch, opting for store-bought or ordering them at a restaurant, you should keep the following features in mind to ensure a delicious and satisfying snack:
Crunch/texture
First, a good nacho chip needs to be crispy, fresh and crunchy – there’s nothing quite like a soggy chip ruining your nachos-eating experience. Likewise, the chip should also not be so crunchy that it crumbles when dipped.
TRY: South African-style nachos
Flavour
A well-seasoned nacho chip should be flavourful enough to complement and enhance the toppings and still be enjoyed on its own. If you’re feeling adventurous and keen to add an extra layer of flavour to your dish when making nacho chips from scratch or ordering from a restaurant, try nachos that are seasoned with spices such as chilli powder and paprika.
Thickness
The ideal nacho chip should be sturdy and thick enough to hold up the weight of toppings such as meat, guacamole or melted cheese without getting soggy, breaking or losing texture, yet light enough to provide a satisfying crunch and easy enough for one to bite through or chew.
Shape and size
The shape and size of a nacho chip can have an impact on its overall functionality when it comes to serving with toppings and dips. Typically triangular, the shape of nacho chips is designed to provide a good balance between surface area and a stable base for a variety of toppings. In addition, nacho chips should be large enough to hold toppings without breaking, but not too large that they become difficult to eat. Lastly, they should have a uniform shape, to ensure a consistent flavour and texture.
ALSO TRY: Plant-based nachos