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Corn tortilla chips with tomato-based salsa; savory snack high in sodium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Nachos with salsa (80 g) has 372 calories. That works out to 465 calories per 100 g. It contains 51.4 g of carbs, 5.4 g of protein, 16.6 g of fat and 4.6 g of fiber. Its 134.4 mg of Phosphorus covers 19% of the Daily Value. Its glycemic index is 62 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 serving (medium) · 80 g
372
KCAL / 80G
Carbs
51.4g
· 19% DV
Protein
5.4g
· 11% DV
Fat
16.6g
· 21% DV
Fiber
4.6g
· 16% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 55% · Protein 6% · Fat 39%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 372 kcal | |
| Total fat | 16.6 g | 21% |
| Saturated fat | 2.08 g | 10% |
| Trans fat | 0.04 g | |
| Sodium | 416 mg | 18% |
| Total carbohydrate | 51.4 g | 19% |
| Fiber | 4.6 g | 16% |
| Protein | 5.4 g | 11% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 80 g | 372 kcal |
| 1 piece (small) | 12 g | 56 kcal |
| 1 ounce (small) | 28 g | 130 kcal |
| 1 cup (medium) | 65 g | 302 kcal |
| 6 piece (medium) | 72 g | 335 kcal |
| 100 g | 100 g | 465 kcal |
| 1 serving (large) | 120 g | 558 kcal |
| 2 cup (double) | 130 g | 605 kcal |
Calculated from 465 calories per 100 g.
Nachos with salsa are crunchy corn tortilla chips served with a tomato-based salsa. The salsa can be spooned over the chips or served on the side; serving it separately helps keep the chips crisp.
To make nachos with salsa, spread tortilla chips on a plate and add salsa just before serving, or put it in a bowl for dipping. You can add fresh toppings such as chopped onion or cilantro, but keep wet toppings separate until serving.
No, cheese is not essential to nachos with salsa. The basic version is tortilla chips with salsa; melted cheese and toppings such as beans or jalapeños make it a more loaded variation.
Salsa is often served on the side with nachos to stop the tortilla chips from absorbing moisture and turning soggy. It also lets everyone choose how much salsa to use with each chip.
Yes, you can warm tortilla chips in an air fryer, but add the salsa afterward. Heating the chips with wet salsa can soften them, and salsa may drip through the basket; use a suitable tray if adding cheese.
Nachos with salsa can be eaten with warm or room-temperature chips and cool or room-temperature salsa. The salsa does not need cooking, and adding it after warming the chips preserves their crunch.
Tomato salsa is the classic match for nachos, and you can choose a mild or spicy version. Chunky salsa clings well to individual chips, while a smoother salsa works better for dipping.
Yes, fresh tomatoes work well in salsa for nachos. Chop them with onion, lime juice, and cilantro, then drain excess liquid if the mixture is very watery so it does not quickly soften the chips.
Store leftover tortilla chips and salsa separately: keep the chips in an airtight container at room temperature and refrigerate the salsa. Chips that have already been topped with salsa usually lose their crisp texture, so assemble only what you plan to eat.
Nachos with salsa can fit as an occasional snack, but the tortilla chips may contribute a lot of sodium. Pairing a modest portion with vegetables or a bean-based dip can make the snack more filling.
Vitamins
B3
1.44mg · 9% DV
B1
0.1mg · 8% DV
B6
0.13mg · 8% DV
Vitamin E
1.12mg · 7% DV
Minerals
Phosphorus
134mg · 19% DV
Sodium
416mg · 18% DV
Magnesium
66mg · 16% DV
Copper
0.1mg · 11% DV
Potassium ⭐
204mg · 6% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 372 calories in 1 serving (medium) (80 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Nachos with salsa combines crisp corn tortilla chips with tomato-based salsa. Nachos originated in Mexico and are also a familiar part of Tex-Mex cooking; toppings such as cheese, beans or jalapeños are common, though a bowl of salsa on the side keeps the snack simple.
It is often shared at gatherings or served as a casual snack, with the salsa adding a fresh, tangy contrast to the salty crunch of the chips. The dish is energy-dense and rich in carbohydrates and fat, with comparatively little protein; 100 g provides 465 kcal. For a lighter serving, keep the portion modest and add fresh vegetables, or serve the salsa alongside rather than piling on extra toppings.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.08g
MONOUNSATURATED
6.96g
POLYUNSATURATED
4.88g
Omega 6:3 ratio 116:1
Above the ideal 4:1 (116:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.