HEALTHY HOMEMADE VEGAN DORITOS "NACHO CHEESE" FLAVOR (GLUTEN-FREE, ALLERGY-FREE)
An easy and healthy copycat recipe for your favorite bold-flavored tortilla chip snack! Homemade Vegan Doritos in classic "nacho cheese" flavor that are gluten-free, allergy-free, and baked instead of fried! Addicting, crunchy, and great for parties!
Provided by Rebecca Pytell
Categories Snack
Time 15m
Yield 72
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Stack your 12 mini tortillas and use a sharp knife to cut them (3 times) to make 6 triangles per tortilla (You'll end up with a total of 72 mini triangles).
- Line 2 baking sheets with parchment paper or Silpats and space out your cut chips in a single layer on the sheets.
- Spray the chips with the coconut oil and bake in the oven for 5-7 until slightly golden brown.
- Remove the chips and flip them over, spray the newly flipped slide of the chips with the coconut oil and bake again for about 5 minutes until golden.
- To make the nacho cheese powder, simply mix the spices together in a large bowl.
- Once the chips are done baking, in batches, lightly spray both sides with the coconut oil and toss in the nacho cheese powder.
- Remove the coated chips and set aside to cool.
- Store the cooled finished chips in an airtight container or storage bags.
Nutrition Facts : ServingSize 24
HOMEMADE VEGAN DORITOS (3 WAYS)
Provided by Fork & Beans
Time 25m
Yield 48 chips
Number Of Ingredients 3
Steps:
- Preheat your oven to 350 degrees. Line your baking sheet with a piece of parchment paper.
- Place your tortillas on top of each other. Cut into 8 pie slices.
- In a medium-sized bowl place the "chips" inside and drizzle the olive oil over them until each side and piece is nicely covered.
- Coat each chip with seasoning of choice by sprinkling the seasoning with a spoon over it, making sure that both sides are perfectly coated.
- Place on the baking sheet and bake for 12-15 minutes, rotating your pan at the 7 minute mark. You want the edges to be lightly browned but keep your eye on burning during the last 2 minutes.
- Allow to cool before thoroughly enjoying.
Nutrition Facts : ServingSize 10 chips, Calories 100, Sugar 0g, Sodium 100mg, Fat 3g, Carbohydrate 11g, Protein 2g, Cholesterol 0mg
DORITO TACO SALAD
Dorito Taco Salad is made with vegan ground beef, lettuce, black beans, olives and tomatoes, covered in a Catalina dressing. This Taco Salad comes together really fast and the whole family will enjoy it.
Provided by Contentedness Cooking
Categories Salad Recipes
Time 10m
Number Of Ingredients 13
Steps:
- In a frying pan, heat olive oil and add onions, garlic, vegan ground beef, and taco seasoning. Cook for about 5 minutes, then set aside.
- Get a large mixing bowl and give the lettuce, vegan cheddar, olives, tomatoes, olives, tortilla chips, avocados to it.
- Add the taco meat from the frying pan.
- Finally mix in Catalina dressing and serve in bowls or on plates.
Nutrition Facts : Calories 435 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 13 grams fat, Fiber 7 grams fiber, Protein 12 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1.5 cups, Sodium 343 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGAN DORITOS
This recipe is from veggieboards.com. I had been sprinkling nooch on tortilla chips and wondered if there was a recipe out there that replicated the other flavors in Doritos (which, before the milk allergy, I could eat by the bagful). I immediately tried this and I'm just as addicted to these.
Provided by messystation
Categories Vegan
Time 6m
Yield 1 bag, 6 serving(s)
Number Of Ingredients 6
Steps:
- The original directions say to put all ingredients in a resealable bag and shake.
- I just dumped the nooch in the bag with the chips, shook it, then mixed the spices together, dumped them in the chip bag, and shook it.
- Try not to eat the whole bag.
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