How should salt be applied to nacho chips after frying?

In the context of applying salt to nacho chips after frying, the method of "sprinkle and sweep" is effective because it allows for an even distribution of salt across the chips. This technique involves sprinkling salt onto the chips while simultaneously sweeping your hand or a tool to help distribute the salt evenly. This is important because it ensures that each chip receives an appropriate amount of seasoning, enhancing the overall flavor.

Even salt distribution is crucial; if salt is applied too heavily in one spot, it could result in some chips being overly salty while others lack flavor. The "sprinkle and sweep" method facilitates a balance that improves the taste and experience of eating the nacho chips.

Other methods like "dust lightly" or "shake above the chips" may not achieve the same level of even coverage. "Dip and roll" would not be practical for nacho chips and could lead to sogginess, rendering the chips less enjoyable. Thus, "sprinkle and sweep" is the best approach for optimal flavor and texture.