Air Fryer Nachos
Air Fryer Nachos are a game-changing snack that combines crispy, cheesy goodness with quick and healthier preparation. Perfect for game days, family gatherings, or as a quick appetizer, these nachos will leave everyone craving more. Customize them with your favorite toppings to create your own delicious masterpiece.
Ingredients
- Tortilla Chips: 4 cups thick, restaurant-style
- Cheese: 2 cups shredded cheddar, Monterey Jack, or pepper jack
- Protein Optional: 1 cup cooked and seasoned ground beef or shredded chicken
- Black Beans: 1 cup optional, drained and rinsed
- Toppings:
- Diced tomatoes 1 cup
- Sliced jalapeños ¼ cup
- Chopped cilantro 2 tablespoons
- Sliced green onions ¼ cup
- Sour cream optional, for serving
- Guacamole optional, for serving
Instructions
Prepare Ingredients
- Gather and prepare all toppings: shred cheese, cook protein (if using), and chop vegetables.
Layer the Nachos
- Preheat the air fryer to 350°F (175°C).
- Arrange a single layer of tortilla chips in the air fryer basket. Avoid overcrowding.
- Sprinkle a layer of shredded cheese, followed by protein (if using), black beans, and some additional cheese.
Cook the Nachos
- Air fry for 5-7 minutes, or until the cheese melts and the edges of the chips turn golden brown. Check every 2-3 minutes to avoid burning.
Add Fresh Toppings
- Carefully remove the nachos from the air fryer. Add diced tomatoes, sliced jalapeños, green onions, and cilantro.
Serve and Enjoy
- Serve immediately with sour cream, guacamole, or salsa on the side.
Notes
- Layering Tip: To ensure even coverage, create multiple thin layers of chips and toppings instead of one thick layer.
- Cheese Tip: Shred your own cheese for better melting and richer flavor. Avoid pre-shredded cheese, which often contains anti-caking agents.
- Customizations:
- Make vegetarian nachos by skipping the meat and adding extra veggies or black beans.
- Try unique toppings like pineapple salsa or BBQ pulled chicken for a creative twist.
- Reheating: Reheat leftovers in the air fryer at 325°F (160°C) for 2-3 minutes.