1 cup instant corn tortilla mix (125g)
¾-1 cup water, or as needed (180ml-240ml)
Vegetable oil for frying, about 3 cups (720ml)
Your favorite nacho toppings, about 1/4 cup (60ml) each:
Place the tortilla mix in a medium sized bowl. Add the water a little at a time while stirring with a spoon. Knead the dough in the bowl with your hands for 30 seconds, until it is cohesive and soft, but not sticky.
Divide the dough into 8 equal portions and roll into balls. Use a tortilla press to press out one of the dough balls. Using a long knife, divide the dough into six equal triangles. (I prefer to press and then immediately fry the triangles instead of trying to make all the triangles in advance. The dough triangles are very delicate and difficult to hold before frying.)
Pour the vegetable oil into a large frying pan. Carefully place the dough triangles in the hot oil, and allow to fry until golden brown, about 20 seconds on each side. The triangles should puff as they fry.
Using a slotted spoon or tongs, remove the puffy nachos from the vegetable oil and place in an oven proof pan lined with paper towels. Continue to press and make all of the dough balls in this fashion. Serve immediately topped with your favorite nacho toppings. Nachos can be kept warm in an oven heated to 200°F (93°C).
Top with your favorite nacho toppings and serve warm.
Tortilla presses work best when you press the dough between plastic liner sheets. You can make the liner sheets from cutting a zipper style storage baggie into two separate flat sheets.
**Calorie count is for Puffy Nacho chips only