Oven Baked Sheet Pan Nachos - The Recipe Critic (2024)

FAQs

How do you keep sheet pan nachos from getting soggy? ›

A buffer: Before loading on that beef or bean topping, consider pre-baking the chips with a thin layer of cheese; this can help create a buffer to keep your nachos crisp for longer.

* To prevent the chips from getting soggy, sprinkle grated or crumbled cheese on top and bake them in the oven for a few minutes. When melted, the cheese will act as a buffer between the chips and toppings. * The chips should to be heated evenly and the cheese well melted.

Monitor the Oven Temperature

Another common culprit of soggy nachos is baking them at too low of a temperature.

Preheat an oven to 350 degrees F (175 degrees C). Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip.

I like to keep my nachos from getting soggy in the oven by using a preheated oven and cooking them on a high heat for a shorter amount of time. I also make sure to use a good quality cheese that melts well and put it on in thin layers so that it evenly covers the chips.

The microwave gives you overcooked, rubbery cheese and lots of hot spots. Doing it either under the broiler or in the oven gives you soft, melted cheese and everything is nice and warm. And it takes very little time - nachos in ten minutes or less, especially if you keep prepped ingredients on hand!

A: While you can technically use any type of cheese for nachos, some cheeses work better than others. The best options include Cheddar, Monterey Jack, Pepper Jack, and Queso Blanco.

To make sure every chip is covered in cheese, lay down the cheese on the chips first. The cheese will serve as a blanket, protecting the chips from liquidy, sog-inducing toppings.

Limiting the number of ingredients baked with the chips is the key to crispiness. Top chips with no more than two or three toppings. Choose from items such as black beans, refried beans, chopped grilled chicken, seasoned ground beef (browned and drained), or chopped jalapenos.

How to fix soggy nachos? ›

Place them in a metal pan, whether you've layered them or made separate little nacho bites with round chips. Place them in a 300F oven to crisp up, keeping a careful eye on them so they don't burn. After they're hot all the way through, turn the heat up to 350F for about 5 minutes.

Arrange half of tortilla chips onto prepared baking sheet in single layer, overlapping chips slightly. Top with half each of meat mixture, corn and black beans. Top with 2 cups cheese. Repeat Step 3 to create second layer with remaining beef, corn, beans and cheese.

How to Serve Sheet Pan Nachos. Served with The Best Blender Guacamole, Easy Homemade Salsa, sour cream and hot sauce (oooh, or even queso and lime wedges!), these sheet pan nachos always make for a great meal or tasty appetizer.

Heat oven to 350°F. Pit, peel and cut avocado into ¾-inch pieces; reserve. In 10-cup baking dish, layer tortilla chips, cheddar cheese, beans, tomatoes, yellow pepper, olives and red onion. Bake until cheese is melted and tips of tortilla chips are lightly toasted, about 10 minutes.

Melting Salts:

We've found that the secret to perfectly velvety-smooth nacho cheese sauce is a combination of keeping the cheese at low temperature while cooking, and the use of sodium citrate (derived from citric acid) and SHMP (sodium hexametaphosphate).

Then, cover the skillet with aluminum foil. This helps your nachos heat up evenly and come out perfectly crispy. If you don't have a big enough skillet to spread your nachos in a thin layer, reheat them in batches. Trying to cook them in a thick layer can cause them to come out soggy instead of crispy.

One of the best ways you can keep them fresh is by ensuring they're stored in a dry place — totally away from any moisture. From tortilla chips to potato chips and everything in between, you also want to make sure the bag they're contained in remains tightly sealed.

You can also layer them separately. This recipe also works great with shredded cooked chicken (see my Slow Cooker Mexican chicken recipe) or ground turkey. For easy clean up, line the sheet pan with parchment paper. I do not recommend aluminum foil as it can rip and come off with the food.

If too runny, add an extra ¼ cup of shredded cheddar cheese and a bit more evaporated milk. Do not use pre-shredded cheese as it is coated to keep it from being sticky and inhibits its ability to melt. Texture. There may be several reasons that the texture of the sauce doesn't turn out.