I don’t know about you, but my major cravings when it comes to food always fall in the “cheesy, salty, crunchy” category. But, now that I have turned to a gluten and dairy free diet, that is almost always out of the question. I also have to eat as clean as possible. Doritos (nacho cheese flavor) used to be an all-time favorite snack. I’d lay them on a cookie sheet, put a slice of cheddar on each one and broil until that cheese was bubbling to perfection. But…I digress. Doritos. What a wonderful concept. A perfect food…that is, if they didn’t have MSG, Disodium Dinosinate, Maltodextrin or any other ingredients that I need a PhD in chemistry to understand.
Well, I craved…and craved my Doritos. And then I found a recipe that sounded too perfect. A mock Dorito if you will. What?? Something that may taste like my beloved Doritos without the cheese flakes and the chemistry? Gimme! I took the recipe and then tweaked it to fit my taste buds.
So I gave it a shot. And lo and behold…they are fabulous! Now granted, they don’t taste exactly like a Dorito. How could they? But they are a wonderfully flavorful bite of goodness that helps eliminate my cheesy/salty/crunchy craving in one bite.
They are very simple to make. Here’s how:
First, mix up your seasoning ~
- 1/4 cup nutritional yeast
- 2 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
First, give the nutritional yeast a whir in the a coffee/spice grinder to make it into more of a powder so all of your ingredients are the same consistency. I mix then mix this up and put it into a shaker container. (Makes it easier to distribute onto the chips evenly). You can use an old parmesan cheese shaker if you don’t have one.
Heat up about an inch of vegetable oil in a large skillet. I use my fave cast iron pan. While the oil is heating, cut small corn tortillas into wedges using a pizza cutter. When your oil is hot, fry as many wedges as will fit into the pan without touching each other. Fry until golden brown, turning once. Place immediately onto a paper towel and shake with seasoning mixture, adding sea salt if you’d like. (I recommend it) Turn the chips over and do the same to season that side as well.
It’s important that you season the chips immediately. The oil will help the seasoning stick to the chip.
Continue to fry and season until you have your desired amount, transferring seasoned chips to an airtight container as you work. That way, you can seal them up if you don’t eat them right away. (Just don’t seal if the chips are still warm, this will produce moisture inside of your container and you’ll have soggy chips).
That’s it! The nutritional yeast provides a cheesy flavor, the chili powder gives it a little kick and the rest of the seasonings add a great depth. I’ll also be experimenting with other seasonings and let you know how I make out.