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Sheet Pan Nachos

This dish features tortilla chips topped with melted cheese, spicy jalapeños, and smoky seasonings, all roasted together on a sheet pan. The result is a crispy, gooey, and flavorful snack or meal with a crispy edge and melty interior, ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bag tortilla chips preferably thick-cut for sturdiness
  • 2 cups shredded cheese cheddar, Monterey Jack, or a blend
  • 1 cup jalapeño slices fresh or pickled, sliced thin
  • 1 teaspoon smoked paprika optional, for extra smoky flavor
  • 1 teaspoon cumin ground
  • to taste salt and pepper

Equipment

  • Sheet pan
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
  2. Spread the tortilla chips evenly across the prepared sheet pan. Arrange them in a single layer, making sure not to overcrowd the pan.
  3. Sprinkle the shredded cheese generously over the chips, covering most of the surface for even cheesy goodness.
  4. Scatter the sliced jalapeños evenly across the cheese-topped chips for spicy bites in every forkful.
  5. Sprinkle smoked paprika, cumin, salt, and pepper over the toppings, adding a layer of smoky, warm flavors.
  6. Place the sheet pan in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly, and the edges of the chips are golden and crisp.
  7. Remove the nachos from the oven and let them sit for a minute to settle. Then, transfer to a serving platter or serve directly from the sheet pan.

Notes

Feel free to customize with additional toppings like sour cream, guacamole, or chopped cilantro for extra flavor.