Air Fryer Nachos with Homemade Tortilla Chips
Crispy nachos with homemade tortilla chips, melted cheese, and a spicy tomato sauce with capers and anchovies, cooked quickly in the air fryer.
Steps
- 1
In a bowl, mix paprika, coriander, oregano, cumin, cayenne, and onion powder. Cut tortillas into small triangles, drizzle with olive oil, and sprinkle the spice mixture evenly.
- 2
Preheat the air fryer to 150°C (300°F). Place the tortilla triangles in the basket and put a rack on top to hold them down. Cook for about 15 minutes (time may vary by model), then increase temperature to 160°C (320°F).
- 3
Finely chop capers, anchovies, garlic, and parsley. Place them in the air fryer tray. Grate the lime zest and squeeze the juice over the mixture, add the diced tomatoes, and season with salt and pepper.
- 4
Spread the tortilla chips over the sauce, sprinkle the shredded cheese, and cook in the air fryer for another 5 minutes. Garnish with chopped fresh cilantro and serve immediately.
Shopping list
5 tsp paprika powder, 2 tsp coriander powder, 2 tsp oregano, 2.5 tsp cumin powder, 1 tsp cayenne pepper, 1 tsp onion powder, 3 tortillas, olive oil, 2 tbsp capers, 2 anchovy fillets, 2 garlic cloves, flat-leaf parsley sprigs, 1 lime, 200 g canned diced tomatoes, salt and pepper, 200 g shredded cheese, fresh cilantro sprigs
Recipe story
Nachos were invented in 1943 in Piedras Negras, Mexico, by chef Ignacio "Nacho" Anaya. He created the snack for a group of American soldiers' wives, using simple ingredients: fried tortillas, melted cheese, and chili peppers. The recipe quickly became popular in Texas and then worldwide. The spicy tomato sauce with capers and anchovies adds a Mediterranean twist, inspired by Sicilian cuisine.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Oregano
Oregano, also known as 'mountain joy', was used by ancient Greeks as an antidote for poisons and a symbol of happiness. In the Middle Ages, it was planted on graves to ensure peace for the souls.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Cumin
Cumin, known since antiquity, was used by Egyptians for embalming and by Romans as a digestive. In the Middle Ages, it was believed to ward off evil spirits, and merchants transported it along the Silk Road from the East to Europe.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Coriander
Coriander, known since ancient times, was found in Egyptian tombs over 3,000 years old, considered a sacred spice and a remedy for immortality. The Romans brought it to Europe, where it became a staple in Mediterranean and Asian cuisines.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
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