10-Minute Matzo Nachos Recipe for Passover
Mar 22, 2026
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This Passover, make these matzo nachos for your Seder spread or a fun snack during Passover week! If you’re anything like me, nachos are at the top of your list for apps and snacks, so I wanted to make some that are Passover-approved.
Passover is a major Jewish holiday commemorating the biblical story of Exodus. It’s celebrated with the Seder meal, which features symbolic foods like matzo and emphasizes themes of freedom and redemption.
For other Passover-inspired recipes, try my Matzo Crostini or Matzo Crack!
What Are Matzo Nachos?
Matzo nachos (AKA macho nachos) are the perfect Passover snack. It’s exactly what it sounds like: nachos made with matzo instead of tortilla chips. Why? The main rule of Passover is abstaining from the fermented or “leavened” products of wheat, rye, spelt, barley, and oats.
Matzo is an unleavened bread that has a cracker-like texture. While it is technically made from grain, it is totally unleavened, unlike other crackers (and tortilla chips). Around this time of year, almost every grocery store sells matzo, but you can also try making your own!
In order to have nachos and follow the rules of Passover, you have to swap in matzo (note: it’s spelled “matzo” when used in a culinary context). Plus, matzo crisps beautifully in the oven!
If you’re keeping kosher, skip adding any meat as mixing meat with dairy products like cheese and sour cream is not kosher. And, be sure to look at product labels to ensure they are kosher for passover!
How to Make Macho Nachos Kosher-for-Passover
Ingredients
4 boards matzo
2 to 3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1½ cups shredded Mexican-style cheese
1 (15.5-ounce) can black beans, heated (optional)
10 ounces pico de gallo
11 ounces guacamole
6 ounces sour cream
1 (2.25-ounce) can sliced black olives
1 tablespoon crumbled cotija cheese
2 ounces pickled jalapenos
Fresh cilantro, for serving
Note: Black beans are kitniyot, which, to some, are not kosher for Passover.
Instructions
1. Preheat the oven to 350°F.
2. Place matzo on a baking sheet in a single layer, breaking boards as necessary to fit.
3. In a small bowl, combine the olive oil, salt, and pepper. Evenly brush the matzo with the seasoned olive oil. Bake until golden and crispy, about 5 minutes. Once cool enough to handle, break the matzo into bite-size pieces and spread across a baking sheet.
4. Generously cover with shredded Mexican-style cheese and bake until melted, about 5 minutes.
5. Remove the sheet from the oven and layer with the beans and pico de gallo. Dollop with the guacamole and sour cream. Top with the black olives, jalapeños, cotija, and cilantro. Enjoy!
Nacho Toppings That Guests Will Love
My favorite thing about nachos as a concept is that you can put pretty much anything you want on them! When it comes to Passover, you might have to be a little more discerning depending on how closely you observe the holiday, so just keep that in mind. Check out my Nacho Toppings Bar for more inspo!
Protein (not kosher!)
- Pulled chicken
- Pulled pork
- Ground beef
- Ground turkey
- Chicken tinga
- Brisket
Sauces & Seasonings
- Sofrito
- Taco seasoning
- Avocado crema
- Chipotle sauce
- Taco sauce
Produce
- Roasted corn
- Fajita veggies
- Pinto beans
- Refried beans
- Diced avocado
- Diced mango
- Diced pineapple
Cheese
- Shredded pepper jack
- Nacho cheese
- Shredded cheddar
My Go-To Macho Nacho Recipe
- Preheat the oven to 350°F. Place matzo on a baking sheet. Combine the olive oil, salt, and pepper, then brush over the matzo. Bake for about 5 minutes.
- Once cool enough to handle, break matzo into pieces. Generously cover with shredded Mexican-style cheese.
- Bake until melted, about 5 minutes.
- Layer with beans and pico de gallo.
- Dollop with guacamole and sour cream.
- Top with the black olives, jalapeños, cotija, and cilantro.
Make Vegan Matzo Nachos
Due to the Passover-specific rules around nuts and soy (kitniyot), it’s super hard to find dairy-free options that are specifically kosher-for-Passover, depending on your level of observance. There are, however, a lot of kosher-certified options if you keep a looser observance!
Kosher-certified vegan sour cream:
Kosher-certified vegan shredded cheese:
Note: “kosher” and “kosher for Passover” are not the same thing! Kosher products follow year-round dietary rules, whereas kosher for Passover products are held to higher restrictions due to the Passover holiday.
Passover Beverage Pairings for All Ages
Beer, whiskey, and bourbon are not Passover-approved because they are fermented from grains, but there are plenty of other options! Like with all things, just make sure to look for kosher/kosher for passover packaging if that applies to you!
Non-Alcoholic
- Grape juice
- Sparkling apple juice
- Coca-Cola (look for the kosher-for-Passover label!)
- Kosher kombucha
- Fresh juice
Alcoholic
- Wine (drinking 4 cups of wine is a Passover rite!)
- Tequila margaritas (tequila should be made from agave, not grain!)
- Hard cider
- Hard seltzers
- Plum brandy, like Slivovitz
Also check out these Passover cocktails!
FAQs
Yes! However, tortilla chips aren’t kosher for Passover; that’s why matzo makes a perfect substitute.
The key is to bake them for 5 minutes before adding the cheese! That way, the matzo stays crispy.
You can prep all the toppings ahead of time, but, as with all kinds of nachos, they are best served immediately.
If you are using certified kosher-for-Passover ingredients and do not break kosher rules, like combining meat and dairy, then these matzo nachos are Passover-safe.
I doubt you’ll have leftovers, but if you do, remove as much of the fresh toppings and sauces as you can. Store the chips and toppings in separate airtight containers in the fridge for up to 2 days.
Reheat the chips in a 350-degree oven or airfryer until warmed and melty; add more shredded cheese for an extra refresh.
Show Me Your Machos
I hope this post inspires you to make matzo nachos for Passover. Nothing makes me happier than seeing the beautiful recipes and spreads you create from my tips. If you make something inspired by this post, please tag me at @ainttooproudtomeg so I can see and share!
And, if you liked this recipe, please rate and review.
10-Minute Matzo Nachos
Ingredients
- 4 baords matzo
- 2-3 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 1/2 cups shredded Mexican-style cheese
- 1 (15.5-oz) can black beans (optional)
- 10 oz pico de gallo
- 11 oz guacamole
- 6 oz sour cream
- 1 (2.25-oz) can sliced black olives
- 1 tbsp crumbled cotija cheese
- 2 oz pickled jalapeños
- Fresh cilantro for serving
Instructions
- Preheat the oven to 350°F.
- Place matzo on a baking sheet in a single layer, breaking boards as necessary to fit.
- In a small bowl, combine the olive oil, salt, and pepper. Evenly brush the matzo with the seasoned olive oil. Bake until golden and crispy, about 5 minutes. Once cool enough to handle, break the matzo into bite-size pieces and spread across a baking sheet.
- Generously cover with shredded Mexican-style cheese and bake until melted, about 5 minutes.
- Remove the sheet from the oven and layer with the beans and pico de gallo. Dollop with the guacamole and sour cream. Top with the black olives, jalapeños, cotija, and cilantro. Enjoy!
