The Trick To Making A Big Batch Of Nachos That's Not A Soggy Mess

Nachos are one of the most versatile and under-appreciated foods out there. While the base is consistent across most recipes — calling for tortilla chips, though you could swap in tater tots for totchos or crispy kettle-cooked potato chips — the toppings can vary. Nacho recipes include the likes of meat, beans, veggies-only, guac, salsa, and more. While you can go wild with the toppings, you do have to keep some fundamental principles in mind when it comes to construction if you want to ensure nacho success. 

One of the most important tips for making nachos is to be conscious of the moisture. If you layer your nachos too thickly or with too many wet toppings, the chips may go soggy, making it difficult to eat. As such, it's better to layer your chips and toppings across multiple sheet pans, rather than trying to stack them precariously on one pan. Not only will this encourage your chips to crisp up, but it will also allow you to make multiple nacho variations to feed a crowd. You can't beat serving up cheesy carne asada nachos right next to a lighter option, like this vegan version made with refried lentils.  

Besides using multiple trays to prepare your nachos, there are other ways that you can cut down on moisture and ensure that your chips are as crisp as can be. Besides picking a high-quality and crunchy tortilla chip brand, you can also add a layer of cheese to the chips before adding your toppings. It creates a seal, which encases the chip underneath and prevents a particularly wet salsa from ruining your bite. Once the chips are safely tucked away, you can top your nachos to your heart's content.

Another way to prevent soggy nachos is to serve wet toppings, like salsa, on the side, rather than baking them into the nachos or plopping them onto the chips before serving. Not only will this allow guests to pick and choose which toppings they want for their nachos, but it will also ensure that your chips stay crisper for longer.