Healthy Homemade Vegan Nacho Cheese Flavor Doritos Recipe
Introduction
Enjoy a crunchy, flavorful snack with this healthy homemade vegan Doritos recipe. These gluten-free, allergy-free chips bring a zesty “nacho cheese” taste without any artificial ingredients. Perfect for snacking or parties, they offer a guilt-free twist on a classic favorite.
Ingredients
- 12 Mini Street-Style Corn Tortillas
- Coconut Oil Spray
- Nacho Cheese Powder:
- 1/3 Cup Nutritional Yeast
- 1 Tsp Chili Powder
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Paprika
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- Chipotle Powder (to taste, optional)
- 1/2 Tsp Tomato Powder (optional)
- Salt (to taste, optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: Stack the 12 mini tortillas and carefully cut each tortilla into 6 triangles by slicing three times. This will yield a total of 72 mini triangles.
- Step 3: Line two baking sheets with parchment paper or Silpat mats. Arrange the cut tortilla triangles in a single layer, spaced evenly.
- Step 4: Lightly spray the chips with coconut oil and bake for 5–7 minutes until they start to turn slightly golden.
- Step 5: Remove the chips, flip them over, spray the other side with coconut oil, and bake for an additional 5 minutes until fully golden and crispy.
- Step 6: While the chips bake, combine all the nacho cheese powder ingredients in a large bowl and mix well.
- Step 7: When the chips are done and still warm, lightly spray both sides again with coconut oil and toss them in the nacho cheese powder to coat evenly.
- Step 8: Transfer the coated chips to a separate plate or sheet to cool completely before serving.
- Step 9: Store cooled chips in an airtight container or resealable bags to keep them fresh.
Tips & Variations
- For extra heat, increase the chipotle powder or add a pinch of cayenne pepper to the seasoning mix.
- If you don’t have tomato powder, a small sprinkle of smoked paprika alone still adds great flavor.
- Use a brush to apply coconut oil if you prefer more control than spraying.
- Try this seasoning on regular-sized tortillas cut into larger chips for a bigger crunch.
Storage
Store the finished chips in an airtight container at room temperature for up to 3 days. To re-crisp, warm them briefly in a preheated oven at 300°F (150°C) for 3–5 minutes. Avoid refrigerating as this can make the chips lose their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular-sized tortillas instead of mini ones?
Yes, you can use regular-sized tortillas. Just cut them into larger triangles and adjust the baking time slightly for a crispier result.
What if I don’t have nutritional yeast?
Nutritional yeast is key for that cheesy flavor, but if unavailable, you could try finely ground roasted cashews or a mild vegan cheese powder as a substitute, though the flavor will differ.
PrintHealthy Homemade Vegan Nacho Cheese Flavor Doritos Recipe
These Healthy Homemade Vegan Doritos in a delicious ‘Nacho Cheese’ flavor are a perfect gluten-free, allergy-free snack option. Made with simple ingredients and baked to crispy perfection, these chips offer a flavorful and guilt-free alternative to store-bought Doritos, with a savory blend of nutritional yeast and warming spices that mimic classic nacho cheese seasoning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 72 mini chips 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegan
Ingredients
Chips
- 12 Mini Street-Style Corn Tortillas
- Coconut Oil Spray
Nacho Cheese Powder
- 1/3 Cup Nutritional Yeast
- 1 Tsp Chili Powder
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Paprika
- 1/4 Tsp Garlic Powder
- 1/4 Tsp Onion Powder
- Chipotle Powder (to taste, optional)
- 1/2 Tsp Tomato Powder (optional)
- Salt (to taste, optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the tortilla chips.
- Cut Tortillas: Stack the 12 mini tortillas and use a sharp knife to cut each tortilla three times, making 6 triangular chips per tortilla, resulting in a total of 72 mini triangles.
- Prepare Baking Sheets: Line two baking sheets with parchment paper or silicone baking mats (Silpats) and arrange the tortilla chips in a single layer with space between them.
- First Bake: Lightly spray the chips with coconut oil spray and bake in the oven for 5-7 minutes until the chips begin to turn slightly golden brown.
- Flip & Bake Again: Remove the baking sheets from the oven, flip the chips over, spray the newly exposed side with coconut oil spray, then return to the oven and bake for another 5 minutes or until golden and crispy.
- Mix Nacho Cheese Powder: While the chips bake, combine nutritional yeast, chili powder, smoked paprika, paprika, garlic powder, onion powder, and optional chipotle powder, tomato powder, and salt in a large bowl, mixing thoroughly to create the nacho cheese powder blend.
- Coat Chips: Once the chips are completely baked, lightly spray both sides again with coconut oil spray in batches, then toss them in the nacho cheese powder in the bowl until evenly coated.
- Cool Chips: Set the coated chips aside on a plate or tray to cool down, allowing the seasoning to adhere properly.
- Store: Once cooled, store the homemade vegan Doritos in an airtight container or resealable storage bags to maintain crispness.
Notes
- Use mini street-style corn tortillas for the best chip shape and size.
- You can adjust the level of spiciness by adding more or less chipotle powder according to your taste.
- Coconut oil spray helps chips crisp up and hold the seasoning well, but you can use another neutral oil spray if preferred.
- Be sure to bake in a single layer to ensure even crisping without soggy spots.
- Store the chips in an airtight container at room temperature; they are best enjoyed within a week for maximum freshness.
Keywords: Vegan Doritos, Nacho Cheese Flavor, Gluten-Free Snack, Healthy Chips, Homemade Snack, Allergy-Free Chips, Baked Tortilla Chips
