Nachos Corn Chips with Peppers
Votes: 11
Time: 20 min.
Complexity: easily
Quantity: 72 pcs.
Complexity: easily
Quantity: 72 pcs.
Nachos Corn Chips with Peppers - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 (15 cm) corn tortillas (recipe corn tortillas, recipe wheat tortillas)
- 2 tablespoons of vegetable oil
- 1 tbsp chili powder (See the recipe for the chili pepper spice mix here)
- 1/2 tsp salt
- Pinch cayenne pepper
We recommend
Recipes with similar ingredients: tortilla, chili seasoning, ground cayenne pepper
Cooking the dish according to the recipe:
- Cut each tortilla into 6 pieces. Toss with vegetable oil, chili powder, salt, and a pinch of cayenne pepper.
- Place the chips on baking sheets and bake in a preheated oven at 180°C for 20-25 minutes, until golden brown.
Nutritional value (6 chips): Calories 80, fat 3 g, carbohydrates 13 g, proteins 2 g.
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