Italian Spiced Nachos


Italian combined with Mexican, could turn out into a crazy amalgamation of flavours. We are trying out some healthy italian spiced nachos and I guarentee, they will be a hit onto the health as well as the taste meter.

Lets get straight into the recipe.


Yield:  Approximately 500 grams of regular sized nachos.


  • 236 ml water
  • 1 teaspoon baking soda
  • 1 cup (160 Grams) cornmeal
  • 4 tablespoons all-purpose floor
  • 1 teaspoon salt
  • 3 tablespoons italian herbs (oregano, thyme, basil, parsley)


  • Preheat oven to 350 degrees F (180 degree Celsius).
  • In a saucepan, add water and heat until it comes to a simmer.
  • Add baking soda into it and give it a mix until it comes to a boil.
  • Add the cornmeal and instantly switch off the flame. Mix it thoroughly until no cormeal is left dry.
  • Cover the saucepan with a lid and let it rest for 10 minutes.
  • Remove it from the pan onto a plate and add all-purpose floor, salt and italian spices into it.
  • Start kneading the mix until a soft pliable dough is formed.
  • Roll out the dough into a super fine sheet and cut it into the nacho shapes(triangles).
  • Place them onto a baking plate and spread some vegetable oil onto the nachos.
  • Bake them at 350 degrees F (180 degree Celsius) for 10-12 minutes. Check in between for a golden brown top.
  • Let it cool on a wire rack for 5-10 minutes and the nachos are ready.
  • Serve it with some spicy sauce or savour them as they are.


  • Do not add extra water in the recipe.
  • Roll the dough into a very thin sheet for crispier nachos.
  • Do not Over bake them.
  • Let them rest on the wire rack before storing them, as they might turn soft if done so.

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