Doritos Nacho Cheese contains inflammatory seed oils (corn, canola, sunflower oil), artificial flavors, MSG, and maltodextrin. This DIY version replaces seed oils with avocado oil, uses real cheese powder and organic spices, and eliminates all artificial additives for a clean, nutrient-dense snack.
Based on: Doritos Nacho Cheese
· Makes approximately 40 servings
· Serving: 28g (about 12 chips)
Why This Recipe is Seed Oil Free
Commercial Doritos Nacho Cheese from Doritos often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic Yellow Masa Harina
1,120g (about 4.5 cups) · Bob's Red Mill Organic Masa Harina Corn Flour
Creates the crunchy corn chip base, provides complex carbohydrates and corn flavor
Adds subtle umami and slight acidity that brightens the cheese flavor
Organic Paprika
4g (about 1 tablespoon) · Simply Organic Paprika
Provides natural orange color and mild pepper flavor
Organic Buttermilk Powder
15g (about 2 tablespoons) · Hoosier Hill Farm Buttermilk Powder
Adds tangy dairy flavor that makes the cheese taste more complex
Instructions
Step 1. Prepare the masa dough: In a large mixing bowl, combine 1,120g masa harina with 800ml warm water (not hot, around 110°F). Mix thoroughly with clean hands for 3-4 minutes until you have a smooth, pliable dough that holds together when squeezed. The consistency should be like Play-Doh – not sticky, not crumbly. If too dry, add water 1 tablespoon at a time; if too wet, add masa harina 1 tablespoon at a time. Let dough rest for 15 minutes covered with damp towel.
Step 2. Roll and cut the chips: Divide dough into 8 portions for easier handling. Using a rolling pin on parchment paper, roll each portion to 1/8-inch thickness (about 3mm) – this is crucial for proper crispiness. Using a sharp knife or pizza cutter, cut into triangular chip shapes approximately 2 inches at the base. You should get about 480 chips total. Place cut chips on parchment-lined baking sheets, ensuring they don't touch each other.
Step 3. Heat the avocado oil: In a heavy-bottomed pot or deep fryer, heat 500ml avocado oil to exactly 375°F (190°C) using a thermometer – this temperature is critical for crispy chips that aren't greasy. Oil should be at least 2 inches deep. Test with one chip first: it should immediately bubble vigorously and rise to surface. If oil is too cool, chips will absorb oil and be soggy; too hot and they'll burn before cooking through.
Step 4. Fry the chips in small batches: Working in batches of 15-20 chips to avoid overcrowding, carefully slide chips into hot oil. Fry for 2-3 minutes until golden brown and crispy, flipping once halfway through with a slotted spoon. They should sound crispy when tapped. Remove immediately and drain on paper towels. Maintain oil temperature between batches – adjust heat as needed. Total frying time is about 45 minutes for all batches.
Step 5. Prepare the nacho cheese seasoning blend: While chips cool, combine 120g cheddar cheese powder, 60g nutritional yeast, 20g sea salt, 12g onion powder, 8g garlic powder, 6g tomato powder, 4g paprika, and 15g buttermilk powder in a large bowl. Whisk thoroughly for 2-3 minutes to ensure even distribution – powders tend to clump, so break up any lumps with the back of a spoon. This makes enough seasoning for the entire batch plus extra.
Step 6. Season the chips immediately: While chips are still warm (but not hot enough to melt cheese powder), place them in batches in a large bowl. Sprinkle about 1 tablespoon seasoning per batch and toss gently but thoroughly using clean hands or large spoons. The slight oil residue on warm chips helps seasoning stick. Work quickly – cold chips won't hold seasoning as well. Taste and adjust seasoning as needed.
Storage
Store completely cooled chips in airtight containers for up to 1 week at room temperature. Store extra seasoning blend in airtight container for up to 6 months. If chips lose crispiness, re-crisp in 300°F oven for 5 minutes.
Cost Comparison
Cost per serving (homemade)$0.47
Cost per serving (store-bought)$0.55
Savings15%
Initial ingredient investment is higher ($118), but bulk quantities make 8+ batches. Long-term cost per serving drops to $0.31 after bulk purchases, providing 44% savings plus superior ingredient quality.