Doritos Spicy Sweet Chili contains inflammatory seed oils (corn, canola, sunflower), MSG, and artificial flavor enhancers. This DIY version eliminates all seed oils by using avocado oil for frying, replaces MSG with nutritional yeast for clean umami, and uses organic spices for authentic spicy-sweet-tangy flavor without synthetic additives.
Based on: Doritos Spicy Sweet Chili
· Makes approximately 40 servings
· Serving: 28g (about 12 chips)
Why This Recipe is Seed Oil Free
Commercial Doritos Spicy Sweet Chili 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.
The original Doritos Spicy Sweet Chili may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic masa harina
250g (about 2 cups) · Masienda Organic Masa Harina
Forms the corn chip base - provides authentic corn flavor and proper texture when hydrated and fried
Avocado oil
500ml (about 2 cups for frying) · Chosen Foods 100% Pure Avocado Oil
High smoke point healthy fat for frying chips - replaces inflammatory seed oils with heart-healthy monounsaturated fats
Provides clean umami flavor and cheese-like notes, replacing MSG and hydrolyzed proteins
Organic coconut sugar
8g (2 teaspoons) · Big Tree Farms Organic Coconut Palm Sugar
Natural sweetener with lower glycemic index than processed fructose, adds caramelized depth
Chili powder blend
6g (1 tablespoon) · Simply Organic Chili Powder
Primary spice providing heat and smoky chile flavor without artificial additives
Organic garlic powder
3g (1 teaspoon) · Simply Organic Garlic Powder
Adds savory depth and aromatic compounds naturally
Organic onion powder
3g (1 teaspoon) · Simply Organic Onion Powder
Contributes sweet-savory base notes and natural flavor complexity
Organic paprika
4g (2 teaspoons) · Simply Organic Paprika
Natural red coloring and mild pepper flavor, replacing artificial caramel color
Sea salt
6g (1 teaspoon) · Redmond Real Salt
Enhances all flavors and provides essential minerals without anti-caking agents
Organic citric acid
2g (1/2 teaspoon) · Anthony's Organic Citric Acid
Adds tangy brightness and helps preserve natural flavors without synthetic additives
Cayenne pepper
1g (1/4 teaspoon) · Simply Organic Cayenne
Provides clean heat without artificial flavor enhancers
Instructions
Step 1. Prepare the masa dough: In a large mixing bowl, combine 250g masa harina with 200ml warm water (about 3/4 cup). Mix with your hands for 2-3 minutes until it forms a smooth, pliable dough that doesn't crack when pressed - add water 1 tablespoon at a time if too dry. The dough should feel like Play-Doh. Cover and rest for 10 minutes to fully hydrate.
Step 2. Roll and cut chips: Divide dough into 4 portions. On parchment paper, roll each portion to 2-3mm thickness (very thin - thicker chips won't get crispy). Use a sharp knife or pizza cutter to cut into triangular chip shapes, approximately 5cm long. You should get about 160 chips total. Separate pieces and let air dry for 5 minutes - this prevents sticking during frying.
Step 3. Heat oil and fry chips: In a heavy-bottomed pot, heat 500ml avocado oil to exactly 175°C (350°F) - use a thermometer for accuracy. Fry chips in small batches of 8-10 pieces for 1-2 minutes until golden and crispy, flipping once. They'll puff slightly when done. Remove with slotted spoon and drain on paper towels. Season immediately while hot with a light sprinkle of sea salt.
Step 4. Prepare seasoning blend: In a spice grinder or mortar, combine 15g nutritional yeast, 8g coconut sugar, 6g chili powder, 3g garlic powder, 3g onion powder, 4g paprika, 6g sea salt, 2g citric acid, and 1g cayenne. Grind for 30 seconds until uniformly fine - chunky seasoning won't stick properly. Sift through fine mesh to remove any lumps.
Step 5. Season the chips: While chips are still warm (within 2 minutes of frying), place in large bowl and sprinkle with seasoning blend. Toss gently with clean hands, ensuring even coating - the residual oil helps seasoning adhere. Use approximately 1g seasoning per 28g serving of chips. Taste and adjust heat level with additional cayenne if desired.
Step 6. Final storage and serving: Allow chips to cool completely before transferring to airtight containers - trapped steam makes them soggy. Store in pantry for up to 1 week, or freeze for up to 3 months. For best texture, consume within 3 days. If chips lose crispness, re-crisp in 150°C oven for 3-5 minutes.
Storage
Store in airtight containers at room temperature for up to 1 week. Avoid humidity - add silica gel packets if needed. Seasoning blend keeps separately for 6 months in sealed jar.
Cost Comparison
Cost per serving (homemade)$0.08
Cost per serving (store-bought)$0.25
Savings68%
Initial investment in organic spices costs more upfront but provides 200+ servings. Avocado oil can be strained and reused 3-4 times. Cost per serving drops significantly with bulk organic purchasing.