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~ raw, vegan, gluten-free ~
I am going to make this quick… what is there really to say about nachos? There isn’t a right or wrong way in making them. The only wrong way I guess is if you don’t make enough! Which typically is the case. Nachos leave room for personal preferences (switch up the fixings, use a different chip).
This party food is shareable… or not. Here is my recommendation when serving a crowd or even just your immediate family… Set up all of the possible nacho toppings in a buffet style. Each person gets their own plate to build their masterpiece.
Not only is this interaction more fun, everyone can tailor to their own taste buds… plus… Raw chips don’t stay crispy long once a wet ingredient is sitting on them. It’s just the law of physics. By creating single servings, the chips will be consumed in a reasonable amount of time, preventing the chips from wilting. Wilting chips… “No Bueno,” as my sister likes to say.
When building your plate of nachos, lead by example and do it right. There is a wrong way and right way in dishing up nachos.
Wrong way: While a mountain of chips with all the ingredients piled onto the top layer may look appealing, it’s no fun when all the goodies are gone from the top, and you’re just left with a pile of naked chips.
Right way: Instead make it your goal to have as many ingredients on each chip as possible. To achieve this, put one layer of chips on the plate, sprinkle on toppings. Repeat this process, and you will own a handsome plate of nachos. Lastly, sprinkle on fresh toppings like cilantro, scallions, tomatoes, and sliced jalapeños. Own that plate! Below I listed out quite a few options but please don’t let them limit your creativity. Go for the gusto and enjoy yourself.
Ingredients:
Hey Amie-Sue,
I want to create a nacho dish, but I want to avoid corn. What chips would you recommend instead?
Well, that’s a bit tough since “corn chips” are the star of nachos. You can try making other crackers but change up the spices to accommodate more of a Mexican flare. I have a recipe for some flax crackers that are along that line. – https://nouveauraw.com/mexican-cuisine/mexican-flax-crackers/. You will just have to be careful if layering them into the dish because if too much liquid (wet ingredients) are in contact with the chips, they could soften. Good luck and enjoy. :) amie sue