One of my favorite foods to share with friends is a big messy plate of nachos. The usual combination of corn chips, spicy salsa, beans, and melty cheese is always a crowd-pleaser, but since I’m a chef, I can hardly ever leave well enough alone.

So when culture’s editor asked me to reimagine the nacho, to shake up the concept, I jumped at the chance to bring a new twist to an all-time winner.

I realized that the essential elements of classic nachos are not so much tied to the ingredients themselves as to their function in this finger-friendly, unfussy dish. This means that what you need is a crunchy base layer as a vehicle for the toppings and cheese, with flavorful accents to jazz up the whole thing. Playing in the kitchen with this idea to guide me, I discovered a multitude of possibilities. The recipes I share here are the best among them.

Bear in mind that while I’ve provided instruction for everything—from homemade chips to making ricotta from scratch—the idea is to have a good time. Feel free to improvise, substitute for convenience, and generally tweak these ideas to your liking. They’ll be great whether you make everything from scratch or use store-bought ingredients to assemble your- self. Either way, you’ll be assembling a first-ever flavor experience for yourself and your guests.

Endive Leaves with Lemon Ricotta, Smoked Salmon, and Fried Capers

Plantain Chips with Grilled Corn Esquites, Monterey Jack, and Cotija

Pita Chips with Za'atar-Marinated Feta and Citrus Tapenade

Pappadum with Lebaneh and Coriander Chutney

Written by Monica Byrne
Photography by Michael Harlan Turkell