Ingredients
Scale
- 4–5 oz Sturdy corn tortilla chips (thick-cut works best)
- 1 cup Shredded sharp cheddar or Mexican blend cheese
- 1/4 cup Black beans, rinsed and drained
- 1/4 cup Pickled jalapeños
- 2 tbsp Red onion, finely diced
- 1/4 cup Fresh tomatoes or pico de gallo
- Optional toppings: Sour cream, guacamole, fresh cilantro, or lime wedges
Instructions
- Start by lining your air fryer basket with a piece of parchment paper cut to fit, leaving a small gap around the edges for air circulation. Arrange a single layer of tortilla chips on the bottom of the basket. Ensure the chips overlap slightly so the cheese can bind them together. Sprinkle half of your cheese, black beans, and onions over the first layer. Add a second layer of chips on top and finish with the remaining cheese and jalapeños. Layering ensures every chip gets a bit of the “good stuff.”
- Slide the basket into the air fryer. Set the temperature to 350°F (175°C). Air fry the nachos for 3 to 5 minutes. Keep a close eye on them around the 3-minute mark, as air fryers vary in power. You are looking for the cheese to be completely melted and bubbly, and the edges of the chips to be a light golden brown. Do not overcook, or the cheese may become oily and the chips may burn.
- Carefully lift the parchment paper to remove the nachos from the basket, or use a wide spatula to slide them onto a serving plate. Top the hot nachos immediately with your cold ingredients, such as fresh diced tomatoes, pico de gallo, and cilantro. Serve with sides of guacamole and sour cream for dipping. Enjoy them while they are hot and at peak crispiness!
- Cook Time: 10 minutes