These Air Fryer Nachos are so satisfying and so easy to make! They’re loaded with tortilla chips, veggies and cheese and take just 5 minutes in the air fryer. You can use store-bought or homemade tortilla chips for these nachos and feel free to change up the toppings!
I’m shocked it has taken me this long to share a recipe for nachos in the air fryer! We love a good nachos recipe, like these loaded veggie nachos or breakfast nachos, so an air fryer version is long overdue.
We’ve been making these nachos with my air fryer tortilla chips recipe. They’re quick and easy to make with just a few ingredients. The chips are also thick and crispy, which is perfect for holding up all of the toppings in these loaded nachos!
Table of contents
What makes these air fryer nachos so good?
- Depending on the size of your air fryer, you can make a lot of nachos! I was skeptical at first, but my 5.8 quart basket style air fryer made about 4 servings (or 2 servings if you’re two hungry adults having nachos for dinner!)
- The nachos are ready in no time at all. In just five minutes, the chips are crispy, the cheese is melty and the veggies are tender! I may never go back to oven nachos again.
- You can easily change up the toppings and/or add your favorite protein.
- The recipe calls for homemade corn tortilla chips but you can also use your favorite store-bought tortilla chips.
Ingredients and substitutions
Below is a brief overview of the ingredients and recommended substitutions. The recipe card at the end of this post includes the exact quantities used.
- Tortilla chips – As mentioned, this recipe works with either homemade or store-bought tortilla chips. Just make sure the chips are thicker so they can hold up to all of the toppings.
- Bell peppers – We’re using a mix of yellow and red bell peppers but you can just use yellow or red, or even orange or green.
- Jalapeño pepper – This is optional but I like to add a half of a diced jalapeño for some heat.
- Red onion – While I love the sweetness of red onion, you can also use white or yellow onion.
- Olives – Avoid the briny olives and just use sliced black olives. A small can (200ml) is the perfect amount for this recipe.
- Cheese – I used shredded marble cheese but Monterey jack, cheddar or mozzarella would work well too. For the best melting cheese, use full fat instead of light. Also, I recommend shredding your own cheese instead of buying the pre-shredded packs.
- Tomatoes – Some chopped cherry tomatoes are added to the nachos just before serving.
- Cilantro – Chopped cilantro is sprinkled on when the nachos are finished. If you don’t like cilantro, you can leave it out or add chopped green onion instead.
How to make nachos in the air fryer
Below is a brief overview of the steps to make this recipe along with photos. For further details, please see the recipe card at the end of this post.
Storage and reheating
Just like any nachos, these are best enjoyed hot and fresh. I find reheated nachos can be a little chewy and sometimes soggy, and they never get as crisp as when they’re first prepared.
With that said, if you have leftovers, you can store them in an airtight container in the fridge, but note that tortilla chips get a little soft when refrigerated, especially homemade ones. This is especially true when they are loaded up with toppings.
To enjoy your leftovers reheated, place the nachos on parchment paper and air fry at 330F for 4-5 minutes. You’ll want to add another 1-2 minutes if you used homemade tortilla chips.
Key recipe tips
- Be careful not to overfill the air fryer basket. The nachos will not cook as quickly and the toppings may get too close to the heating element on top of the air fryer. In my 5.8 quart basket, two layers worked best.
- If you have a smaller air fryer, you may need to half the recipe or air fry the nachos in two batches.
- Even if your air fryer basket is non-stick, I recommend lining the basket with parchment paper to catch any toppings that might fall through the bottom of the basket and to help lift the nachos out of the air fryer.
- You’ll want to keep your air fryer at a lower temperature (like 330F) to ensure the nachos have long enough to warm through without burning on top.
- I recommend using thicker cut corn tortilla chips as they are sturdy and will hold up better to all of the toppings.
Recipe FAQs
Since we’re assembling the nachos right in the air fryer basket, it’s best not to preheat the air fryer.
The nachos are ready when the cheese has melted and the chips on top are lightly browned.
Feel free to add some corn, beans, ground turkey or shredded chicken. We also love this pulled pork tenderloin or the seasoned ground beef in these ground beef fajitas. Once the nachos are served, queso or chipotle dip are delicious drizzled over the top!
More air fryer recipes
- Air Fryer Pork Schnitzel
- Air Fryer Parmesan Potatoes
- Air Fryer Potato Cakes
- Air Fryer Pita Chips
- Air Fryer Peppers and Onions
- Air Fryer Ham and Cheese Sliders
If you make this recipe, I’d love to hear what you think in the comments below!
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Air Fryer Nachos
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Air Fry
- Cuisine: Tex-Mex
Description
These Air Fryer Nachos are loaded with tortilla chips (homemade or store-bought), veggies and cheese and take just 5 minutes in the air fryer!
Ingredients
- 6–8 cups corn tortilla chips (homemade or store-bought)
- 1 small red onion, diced
- 1/2 yellow bell pepper, seeded and chopped
- 1/2 red bell pepper, seeded and chopped
- 1/2 small jalapeño pepper, seeded and diced
- 3/4 cup sliced black olives
- 3 cups shredded cheese (marble, cheddar or Monterey Jack)
- 1/2 cup halved cherry tomatoes (for serving)
- Chopped cilantro (for serving)
- Sour cream, salsa and guacamole (for serving)
Instructions
- Place a piece of parchment paper on the bottom of the air fryer basket. Arrange half of the tortilla chips in a layer on the bottom.
- Layer on half of the diced bell peppers, jalapeño, onion, olives and cheese.
- Repeat the layer with remaining ingredients.
- Air fry at 330F for 5 minutes, or until the cheese has melted and the top layer of chips start to brown.
- Top with chopped tomatoes and cilantro and serve immediately with sour cream, salsa and/or guacamole.
Notes
- Be careful not to overfill the air fryer basket. The nachos will not cook as quickly and the toppings may get too close to the heating element on top of the air fryer. In my 5.8 quart basket, two layers worked best.
- If you have a smaller air fryer, you may need to half the recipe or air fry in two batches.
- Even if your air fryer basket is non-stick, I recommend lining the basket with parchment paper to catch any toppings that might fall through the bottom of the basket and to help lift the nachos out of the air fryer.
- Use thicker cut corn tortilla chips as they will hold up better to all of the toppings.
- As air fryer brands differ, you may need to adjust the air frying temperature and/or time slightly.
- Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.
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