Summary: Nachos may be the perfect finger food. They’re crispy, gooey, and packed with flavor in every bite—if you build them right, that is. These tips will get you on the right track. Chris Shepherd, the James Beard-Award-winning chef at Underbelly in Houston, Texas, knows his nachos. And he recently shared some of his tasty tips with Kate Krader at Bloomberg. Some of the highlights include: You want sturdy, thick chips that can support weight and won’t get soggy too fast.
