If I could, I would live on dips and crisps! I love the whole experience of making them and devouring them to my hearts content. And why not? They are super easy to make, super yummy, you can make a variety of them and last but not the least hear the crunch while you gorge on them!

Since I have made it pretty clear how I love dips and crisps, let me also tell you my love for all things Mexican! I love the spicy, tangy, fresh riot of flavors which this cuisine has to offer and it is so very close to ours in terms of use of spices, the ingredients and also some of the dishes!

You must have had Nachos with Salsa or a cheese sauce but wait till you try this layered dip. It has the crunch of fresh vegetables, tang of the sour cream, spicy from the salsa and cheesiness from the cheese. It’s unbelievable! With this layer, let us also learn to make baked nachos! These are way healthier than the store bought one’s which have excess salt and preservatives. Very quick to make as well.

Baked Nachos

Prep time: 5 mins + 10 mins (resting)

Cook time: 8 – 10 mins

Total time: 15 mins

Serving Size: 2


  • Whole wheat flour – 3/4 cup
  • All purpose flour – 1/4 cup
  • Maize flour – 1/2 cup (Or semolina)
  • Grated cheese – 1/4 cup (Processed / Cheddar)
  • Turmeric powder – 1/2 tsp
  • Salt to taste
  • Baking powder  – 1 tsp
  • Oregano – 1/4 tsp
  • Paprika – 1/4 tsp
  • Garlic powder – 1/2 tsp (optinal)
  • Onion powder – 1/2 tsp (optional)
  • Chili Flakes – 1/2 tsp
  • Vinegar – 1/4 cup (White vinegar / Apple cider vinegar / White wine vinegar)
  • Cold water for kneading


  1. Mix together all the dry ingredients. Now add vinegar and mix. Use very little water to bring the dough together (should not be very soft).
  2. Rest the dough in the fridge for 10 minutes or more. Divide the dough into four balls. Roll each ball out as thin as possible. Cut into shape of your choice.
  3. Bake them in a pre heated oven at 200 degree C for 8-10 minutes.
  4. To make it extra crisp, take them out, brush them with a little oil and bake them again for a couple of minutes or until light golden brown.
  5. Serve when cold.

Mexican Layered Dip

Prep time: 20 min

Cook time: 10 mins

Total time: 30 mins

Serving Size: 2


  • Pickled Salsa* – 1 cup
  • Sour Cream** – 1/2 cup
  • Kidney Bean (Rajma) & Corn Salsa*** – 1/2 cup
  • Spring onion greens, chopped to sprinkle
  • Mixed Bell peppers, finely chopped – 1 cup
  • Grated cheese – 1 cup
  • Parsley, finely chopped to sprinkle (or Coriander)
  • Red chili flakes to sprinkle

For Pickled Salsa*

  • Fresh tomatoes, chopped – 1 cup
  • Onion, finely chopped – 2 tbsp
  • Paprika or Red chili powder – 1 tsp
  • Green chilies or jalapenos, finely chopped (optional) – 2 (or as per your taste)
  • White vinegar (or Apple cider vinegar) – 1/4 cup
  • Brown sugar or white sugar – 1 tbsp
  • Salt as per taste
  • Fresh garlic chopped – 1 tbsp
  • Red chili flakes – 2 tsp
  • Cumin powder – 1 tsp
  • Olive oil or vegetable oil – 1 tbsp
  • Spring onion greens – 1 tbsp
  • Parsley or coriander, finely chopped for garnish

For Sour Cream**

  • Hung curd – 1/2 cup
  • Lemon juice – 1 tsp
  • Salt to taste
  • Minced garlic – 1 tsp
  • Spring onion greens – 1 tbsp

For Kidney Bean & Corn Salsa***

  • Kidney beans, boiled – 1/2 cup
  • Corn, boiled – 2 tbsp
  • Onion, finely chopped – 1 tbsp
  • Coriander, finely chopped – 1 tbsp
  • Garlic, finely chopped – 1/2 tsp
  • Lemon juice – 1 tsp
  • Salt to taste
  • Red chili flakes – 1/2 tsp
  • Cumin powder – 1/2 tsp


For Pickled Salsa

  1. Mix together tomatoes, chilies (if using) and onion.
  2. Add cumin powder and paprika.
  3. Pour vinegar in a pan and bring it to boil over high heat. Add brown sugar and salt and cook for about a minute or until sugar dissolves. Remove and keep aside.
  4. In another pan, heat olive oil, put garlic and sauté for a few seconds. Add red chili  flakes and mix on low heat for a few seconds until fragrant. Now pour the vinegar mix and switch off the gas.
  5. Pour this liquid over the tomatoes mixture and let it cool.
  6. Blend coarsely, add parsley and spring onion greens. Serve cold.
  7. You can make this salsa ahead of time also. It gets better with age.

For Sour Cream

  1. Mix together everything, chill and serve.

For Kidney Bean & Corn Salsa

  1. Crush boiled beans with the help of a fork.
  2. Add onion, corn, salt, coriander, lemon juice, garlic, red chili flakes and cumin powder.
  3. Mix together and serve cold.

To Assemble:

  1. Add a layer of rajma and corn salsa first.
  2. Then add pickled salsa.
  3. Sprinkle some green onions.
  4. Now add a layer of grated cheese.
  5. Now pour over the sour cream and layer it.
  6. Now add chopped vegetables and a little bit more salsa if you like. Now sprinkle grated cheese and parsley. Sprinkle with red chili flakes.
  7. Serve with baked nachos.






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