Build flavor and keep it simple to serve:

• Cheeses: shredded cheddar or Monterey Jack for melting; keep warm queso in a dip compartment.
• Proteins: seasoned chicken, ground beef, chorizo, or black beans.
• Fresh toppings: jalapeños, diced tomatoes, onions, olives, cilantro.
• Sauces & dips: salsa, guacamole, and sour cream. Two-compartment plastic nacho trays help separate dips from chips.
• Finishes: lime wedges and hot sauce on the side.

Paper food boats (from 1/4 lb up to 5 lb) fit everything from single servings to shareable platters. Deli liners can simplify cleanup. Pre-portioning chips in trays can reduce sogginess and keep lines moving at parties or concession-style setups.

Offer a mix so guests can customize their plates:

• Salsa bar: mild, medium, spicy, plus pico de gallo.
• Sides: black or refried beans, Mexican-style rice, and street corn.
• Fresh add-ons: shredded lettuce, tomatoes, onions, jalapeños, cilantro.
• Dips: queso and guacamole in two-compartment plastic nacho trays.
• Extras: lime wedges, hot sauce, and a simple fruit tray.

Set out multiple sizes of paper food trays so guests can choose snack or meal portions. As a starting point, plan roughly 8–12 chips per person and adjust by appetite. Walmart Pickup and Delivery can help you stock up quickly; availability may vary by location.

There isn’t one “best,” but chip style can support your build:

• Sturdiness: thicker, restaurant-style chips often hold toppings without breaking.
• Shape: triangles layer well for baked or loaded nachos; rounds suit dipping into side compartments.
• Flavor: lightly salted chips keep focus on cheese, salsa, and toppings.
• Portioning: pair heavier toppings with larger paper trays (2–5 lb) or plastic trays with higher walls to contain everything.

For parties, consider offering one sturdy chip for loaded trays and a lighter chip for casual snacking. Labeling tray options helps guests quickly find what fits their preferences.

A simple approach can help with even coverage and less sogginess:

1. Start with a single layer of sturdy chips in a paper tray.
2. Sprinkle a light base of shredded cheese to help bind.
3. Add warm toppings (beans or cooked proteins) evenly and sparingly.
4. Repeat chips and cheese as a second layer instead of piling everything at once.
5. Melt if desired, then finish with fresh toppings (tomatoes, onions, jalapeños, cilantro).

Keep wetter items—queso, salsa, guacamole—in the dip compartment of a plastic nacho tray or separate cups. This method can help chips stay crisper while still delivering plenty of flavor.

Match tray size and material to your portion and setup:

• Snack portions: 1/4–1/2 lb paper food boats suit kids, tastings, or sides.
• Meal portions: 1–2.5 lb trays can handle loaded nachos with multiple toppings.
• Shareable builds: 5 lb paper trays offer extra room and stability.
• Dips on the side: 12 oz plastic nacho trays with two compartments separate chips from cheese or salsa.
• Decor: themed or patterned paper trays add a festive touch for holidays and birthdays.

Consider storage and cleanup needs, too—stacks of disposable trays can save space and speed service at parties, concession stands, and movie nights.