Sheet-Pan Nachos

Pulling together all the bits and pieces I found in my fridge and pantry, I managed to create these sheet-pan nachos that were tasty, fun to eat, and hit the spot. I love that they’re fully customizable to suit your tastes and don’t take long to prep — get everyone to join in!

I started with homemade “nacho chips” because I always keep a stash of wraps but didn’t have any store-bought nachos. Feel free to sub with the store-bought variety.

SERVES 4

Nacho Chips

• 8 6-inch (15-cm) wraps
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp cumin

Toppings

• 8 oz (225 g) cheddar cheese, hand grated (see tips)
• frozen sautéed onion cubes
• sliced cherry tomatoes
• sliced olives
• sliced jalapeño pepper
• diced avocado
• canned corn niblets
• diced red onion
• guacamole
• sour cream
• salsa

Preheat oven to 375°F (190°C).

Line three baking sheets with baking paper. Spray well with cooking spray.

To make the nachos: Combine all spices in a small bowl. Cut wraps into 8 wedges and lay on prepared baking sheets. Spray wraps generously with cooking spray and sprinkle with spice mix. Bake for about 7 minutes, until golden brown.