Makes about 60 chips (4 servings) + extra Cheesy Dust for later
Since my restaurant Modern Love closed, people have been asking me for this recipe more than any other. And I am shocked. Not the rigatoni alla vodka. Not the fried mozzarella. The vegan Doritos. Well, okay. Here you go. Homemade vegan nacho cheese Doritos, an amazing copycat Dorito recipe you can make at home.
These are just as stick-to-your-fingers tangy, cheesy, and delicious as you’d expect. Cheesy from the nooch, salty, a little smoky, a little spicy, with that specific Dorito tang that comes from citric acid. The spice blend itself (I’ve been calling it Cheesy Dust ) is a kitchen staple I keep around. Good on popcorn, on baked tofu, dusted over plain rice and beans, sprinkled on avocado toast, and I could go on and on but the point is you will find a use for it.
The blend makes over a cup, which is more than you need for one batch of chips. That’s on purpose. Keep it in a jar and you’ve got snack upgrades on demand for months.
But back to the Doritos at hand. At Modern Love we fried the chips, and that’s the most “authentic” way. The hot oil crisps the chip into something closer to a real Dorito than the oven can do, and it gives the Cheesy Dust a glistening surface to cling to. If you commit to frying, you will get Dorito-tasting chips. No notes. But the recipe has baked and air fryer versions too, plus a store-bought shortcut for when you want the flavor without the project.
One rule no matter which method you use: the chips need to be hot and glistening when they hit the seasoning. Toss immediately in your biggest bowl, in batches if you need to. Cold chips won’t grab the dust.
What is citric acid and why do I need it in my life?
Citric acid is the magic powder that makes Doritos taste like Doritos and not just noochy dusted chips. It’s what gives that unmistakable tangy zip on the back of your tongue. You need it to make the homemade vegan nacho cheese Doritos.
So what is citric acid? Citric acid is a naturally occurring acid found in citrus fruits, but the powdered version is a concentrated crystalline form. It lowers the pH of whatever you add it to, which is why it’s used for food safety in canning and pickling, and why it brightens and preserves flavors in everything from commercial candy to soft drinks. Check any label and you’ll probably see it hiding in plain sight.
But it’s most wonderful quality is that it doesn’t taste like lemon. It’s almost neutral in its acidity, which is what makes it so useful. It’s the salt of the acidic world. It wakes flavors up without really having a flavor itself.
Here’s how I use it:
- In vegan cheeses and cheese sauces for that sharp, aged bite.
- In any sweet vegan dairy application (horchata, eggnog, milkshakes) for a more dairy-like flavor that plant milks alone don’t quite deliver.
- To brighten cashew cream and other homemade creamy things when they need a lift but not a lemon flavor.
- In guacamole and avocado toast to keep avocado from browning. A tiny pinch holds the color without changing the taste.
- In jams and fruit syrups to punch up and preserve the flavors
You can sometimes find it in the baking aisle near cream of tartar and pectin, or online for about $5 to $10. A small bag lasts years.
OK, you’ve convinced me. Now serving suggestions for Homemade Vegan Nacho Cheese Doritos and Cheesy Dust?
Obviously, the chips are dope right out of the bowl. But you can also level up snack time and other meals. How to serve Homemade Vegan Nacho Cheese Doritos:
- My Favorite Vegan Ranch — looking for a cool ranch vibe? Dip your chips with a plate of cut veggies for the full snack platter treatment.
- Tacos — serve alongside as the crispy supporting cast. Any tacos, really, but try these Tater Tacos for starters.
- Meaty Beany Chili — crush them up and scatter over a bowl along with sour cream and a sprinkle of Cheesy Dust. OMG it’s good.
- Roommate Nachos — make these the base, they’re sturdy enough to hold up under beans, cheese sauce, and everything else. Use this nacho recipe or any other you like when you’re feeling a little extra.
OK, though, maybe you just want the Cheesy Dust? Or a way to use your leftover Cheesy Dust.
- Popcorn — dust over a fresh, buttery bowl for movie night.
- Baked tofu — sprinkle on before or after baking for a cheesy crust. Try it on this recipe instead of straight up nooch.
- Tofu Scramble — stir a spoonful in at the end for instant cheesy tang.
- Avocado toast — dust over the top for a salty, tangy finish.
Homemade Vegan Doritos FAQ
How do I store the chips? In an airtight container for up to 3 days, though they won’t last.
Are these gluten-free? Yuuuuup, as long as your corn tortillas are gluten-free.
Can I make them oil-free? Not really, no. The dust won’t stick without oil. A quick spritz of lime juice on the hot chips helps some of the seasoning grab if you want to try it.
What else can I use the Cheesy Dust on? Popcorn, roasted chickpeas, baked tofu, rice and beans, buttered toast, pasta, plain potato chips when you want to upgrade them, tofu scramble, a spoon.
Can I scale the Cheesy Dust down or up? For sure. Divide everything, triple everything. It’s all good.Can I replace everything and anything in this recipe? Usually yes but in this case, no. Not if you want the carefully replicated Modern Love Dorito recipe.
Homemade Vegan Nacho Cheese Doritos
Notes
Ingredients
For the Cheesy Dust (makes about 1 1/4 cup):
- 4 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 tablespoons + 2 teaspoons paprika
- 1/2 teaspoon cayenne optional, adjust to taste
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 teaspoons salt
- 1 cup nutritional yeast nooch
- 1 teaspoon citric acid
For the chips:
- 8 to 10 corn tortillas
- Neutral oil about 2 cups for frying, or 2 tablespoons for baking
- About 1/4 cup Cheesy Dust per batch
Instructions
Make the Cheesy Dust:
- Pulse all ingredients in a blender into a powder. Taste and adjust salt or cayenne. Store leftover in a jar or airtight container for up to 6 months.
Cut the tortillas:
- Stack the corn tortillas and cut into triangles, 6 to 8 wedges per tortilla.
Fry the chips (the Modern Love way):
- Heat about 1 inch of neutral oil in a cast iron skillet or Dutch oven to 350°F. Fry the triangles in batches for 2 to 3 minutes, turning once with tongs or a spider skimmer, until crisp and just golden. Drain briefly on paper towels.
Toss immediately:
- While the chips are still hot and glistening, transfer to the biggest bowl you have. Working in batches, sprinkle with about 1/4 cup of Cheesy Dust and toss until every chip is coated. Replenish Cheesy Dust as needed.
