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Tortilla Chips with Cheese Sauce served in a dish
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Baked Tortilla Chips with Homemade Nacho Cheese Sauce

I love the tortilla chips with nacho cheese sauce in street fairs and festivals. I always top it off with extra jalapenos and enjoy the warm cheesy tortilla chips. My boys reach for the crispy chips whereas I go for the soggy ones.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Course: Baking, Breakfast, Easy recipe, Snacks
Cuisine: American
Diet: Low Fat, Vegan
Servings: 32 chips
Calories: 35kcal

Equipment

  • bowl
  • Tray
  • Hand Blender Mixer
  • Milk pan

Ingredients

For the Tortilla chips –

  • 8 Corn tortilla small
  • Cooking oil spray
  • as needed Salt or seasoning

For the Nacho Cheese Sauce –

  • 1 tablespoon Butter
  • 1 tablespoon Flour I used All Purpose flour
  • ½ cup Milk I used 2 % milk
  • ¼ teaspoon Salt
  • ½ teaspoon Chili powder
  • 1 cup Cheddar cheese grated – 4 oz
  • to serve Pickled jalapenos

Instructions

Procedure To make the chips –

  • I used corn tortilla to make the chips, but you could try with flour as well. Make sure that the tortilla you choose is of thinner variety as they cook quickly and evenly.
  • Preheat the oven to 400 F.
  • Spray some cooking oil spray on the baking sheet and keep it ready.
  • Layer 4 tortilla one on top of another and cut them into quarters.
  • Place the quarters on the baking sheet and spray some oil on them. Sprinkle salt and seasoning if using and bake for about 6 – 7 minutes. Start keeping an eye from about 5 minutes as some might cook quicker.
  • Remove from the oven when the edge curls up and starts to become crispy. Let them cool down outside and the chips will continue to crisp up when cooling.
  • Do keep in mind that the texture of these chips is different from the deep fried ones. These are a little bit on the chewier side, but they work great when drizzled with the cheese sauce.

Procedure To make the Cheese Sauce -

  • Heat the butter in a sauce pan in medium heat. Add the flour to the butter and whisk it well. Let the flour cook for about a minute in the butter. You will see it all bubbling up.
  • Now add the milk and keep whisking. Let the milk come to a gentle boil. At this stage the mixture will begin to thicken up as well.
  • Add salt and chili powder and whisk well.
  • Reduce the heat to low and add the grated cheddar cheese. Whisk well until there are no lumps and all the cheese has melted and is smooth. Add a little more milk if the sauce is too thick.
  • Serve on side or drizzle over the chips. Top with pickled jalapenos and enjoy!

Nutrition

Calories: 35kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 48mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg