Snacks & Sides

Making Doritos At Home | But Better

Ah the humble Dorito. It's no Michelin starred plate up, but it is a childhood memory driving flavor for many people. Now we have to figure out if we can make our very own homemade Doritos with our very own cheese powder.

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Prep
5 minutes - 48 hours
Cook
10-20 minutes
Total
25 minutes - 48 hours
Serves
15
people
Making Doritos At Home | But Better
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Ingredients

Store Bought

Prep Time: 5 minutes 

Cook Time: 15 to 20 minutes 

  • 1 cup (112g) cheddar cheese powder
  • ¼ cup (30g) white cheddar cheese powder
  • ¼ cup (35g) buttermilk powder (optional)
  • 2.5 Tbsp (15g) nutritional yeast
  • 2 tsp (7g) MSG, plus more for tasting 
  • 1 Tbsp (7g) onion powder
  • 2 tsp (6g) smoked paprika
  • 1 Tbsp (14g) fine sea salt, plus more for tasting 
  • Corn tortillas
  • Vegetable oil for frying 

Dehydrated cheese version

Prep Time: 24 - 48 hours 

Cook Time: 10 - 15 minutes 

  • 3 Tbsp (20g) nutritional yeast
  • ½ cup dehydrated gouda
  • ¼ cup dehydrated Pecorino Romano
  • ½ cup (60g) dehydrated Parmigiano Reggiano
  • ½ cup (60g) dehydrated cheddar cheese powder
  • 1 Tbsp (14g) fine sea salt
  • 2 tsp (7g) MSG
  • 2 tsp (7g) ground white pepper
  • 1 Tbsp (7g) onion powder
  • 1 Tbsp smoked paprika
  • Corn tortillas 

Directions

Store Bought

  1. In a bowl combine cheddar cheese powder, white cheddar cheese powder, buttermilk powder (optional), nutritional yeast, MSG, onion powder, smoked paprika, and fine sea salt. Whisk together.
  2. Place tortillas out evenly across a baking sheet. Toss into the oven at the lowest setting for 10 minutes.
  3. Remove and cut into quarters. Fry in a large heavy bottom pot filled with 2 - 3” of oil heated to 350℉ (175℃) in batches for 2-3 minutes, flipping occasionally.
  4. Remove and place on a wire rack set over a baking sheet to drain and cool. Immediately dust with cheese powder on both sides.

Dehydrated cheese version

Dehydration:

  1. Thinly slice the cheese and place on dehydrator sheets, spaced out evenly.
  2. Place into the dehydrator set to 125℉ (52℃). Dehydrate for 24 - 48 hours.
  3. Remove and pat dry using paper towels. Blend each cheese separately.
  4. In a small bowl, add and combine nutritional yeast with the cheese powders, fine sea salt, MSG, ground white pepper, onion powder, and smoked paprika. Whisk together.
  5. Place tortillas out evenly across a baking sheet. Toss into the oven at the lowest setting for 10 minutes.
  6. Remove and cut into quarters. Fry in a large heavy bottom pot filled with 2 - 3” of oil heated to 350℉ in batches for 2-3 minutes, flipping occasionally.
  7. Remove and place on a wire rack set over a baking sheet to drain and cool. Immediately dust with cheese powder on both sides.

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