6 Small flour tortillas (diameter no more than
2 tbsp Butter, melted
1 tsp Cinnamon
100g Caster sugar
For the toppings (all optional):
50g Mini marshmallows
50g Milk chocolate
50g White chocolate
35g Chopped hazelnuts
200g Double cream, whisked to soft peaks
50g Salted caramel sauce
200g Strawberries, hulled and chopped into
20g Popping candy
- Preheat the oven to 180˚C. Brush a baking
tray lightly with the melted butter.
- Place one tortilla onto a chopping board and
brush lightly with the melted butter. Place
another tortilla on top of the buttered one
and brush it with butter. Continue with the
others until you have a stack of buttered
- Take a large knife and cut the pile in half.
Then cut each half in half again, and repeat
twice more so you have 8 tortilla stacks.
- In a bowl mix the cinnamon and sugar.
Separate the tortilla stacks so that each chip
is a single layer and arrange the chips on the
buttered tray. Sprinkle the chips with the
cinnamon sugar so each one is evenly coated
- Put the chips in the oven for 6-10 minutes,
until they’re crisp and slightly brown.
- To check if the chips are done test the edges
to see if they are crisp and dry. The middle
may be slightly softer, but they’ll crisp up as
they dry. Once the crisps are done place them
to one side and leave them to cool.
- Meanwhile, break up the two chocolates into
chunks and put into two separate heatproof
bowls. Place each over a pan of water on a
medium, heat and leave to melt gently.
- Begin to assemble the nachos by scattering
half the chips on a plate or baking tray lined
with baking paper (whatever you want
to serve it on). Drizzle with a little of the
chocolate, and scatter with nuts, strawberries,
caramel sauce and marshmallows. Pile the
rest of the chips on top in a pyramid shaped
pile. Top with the rest of the marshmallows
and strawberries. Dollop the cream in blobs
around the stack, drizzle with the rest of the
caramel and chocolate and top with the rest
of the hazelnuts and popping candy. Serve
with any ice cream or sorbet you wish.
Tropical – Make the nacho chips the same way
as above, but without the cinnamon. Then top
with chopped mango, pineapple, coconut chips,
whisked vanilla cream, dark chocolate and passion
Banoffee – Top the cinnamon chips with maple
syrup, whipped cream, chopped banana, chocolate
chips and pecan praline (made by mixing pecans
with caramel and adding a pinch of salt. Leave to
cool on baking paper and then break up into small