Doritos White Cheddar Nacho chips contain inflammatory sunflower oil and processed corn maltodextrin. This DIY version uses avocado oil for frying and real organic cheese powder with clean seasonings, eliminating seed oils while delivering the same satisfying crunch and tangy white cheddar flavor.
Based on: WHITE CHEDDAR NACHO
· Makes approximately 45 servings
· Serving: 11 chips (28g)
Why This Recipe is Seed Oil Free
Commercial WHITE CHEDDAR NACHO 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 WHITE CHEDDAR NACHO may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic masa harina
680g (about 5.5 cups) · Masienda Heirloom Corn Masa Harina
Forms the base corn chip structure, providing authentic corn flavor and crispy texture when fried
Avocado oil
1000ml (about 4 cups for frying) · Chosen Foods 100% Pure Avocado Oil
High smoke point healthy fat for frying that replaces inflammatory sunflower oil while maintaining neutral flavor
Organic white cheddar cheese powder
140g (about 1.25 cups) · Hoosier Hill Farm Organic White Cheddar Cheese Powder
Provides the signature tangy white cheddar flavor that coats each chip
Anti-caking agent that replaces corn maltodextrin and helps seasoning stick evenly
Instructions
Step 1. Mix masa harina with 510ml (about 2.25 cups) warm water and 1 teaspoon sea salt in a large bowl. Knead for 3-4 minutes until smooth and pliable - the dough should feel like Play-Doh, not sticky or crumbly. If too dry, add water 1 tablespoon at a time; if sticky, add masa 1 tablespoon at a time. Cover and rest 30 minutes for optimal texture.
Step 2. Divide dough into 45 equal portions (about 15g each). Using a tortilla press or rolling pin between plastic wrap, flatten each portion into thin 4-inch circles approximately 1-2mm thick. Thinner chips will be crispier but more fragile - aim for the thickness of a credit card. Stack finished rounds between parchment paper.
Step 3. Heat 1000ml avocado oil in a heavy pot or deep fryer to 365°F (185°C) - use a thermometer for accuracy since temperature control is critical for crispy chips. Test with a small piece of dough first; it should immediately sizzle and float. Fry tortilla rounds in batches of 4-5 for 60-90 seconds until golden and crispy, flipping once halfway through.
Step 4. Remove chips with slotted spoon and immediately drain on paper towels. Season while still hot for maximum adherence. Chips should sound crispy when tapped - if chewy, increase oil temperature slightly for next batch. Let cool completely before final seasoning application.
Step 5. For seasoning blend: whisk together white cheddar powder, buttermilk powder, onion powder, garlic powder, nutritional yeast, tapioca starch, and remaining salt in a large bowl for 2-3 minutes until completely uniform. Sift through fine mesh strainer to break up any clumps - cheese powders naturally clump and need thorough mixing.
Step 6. Toss cooled chips with seasoning blend in batches, shaking in covered container for even distribution. Use about 1 teaspoon seasoning per 11-chip serving. Shake vigorously for 30 seconds to ensure every chip is coated. Taste and adjust seasoning as needed - some prefer extra cheese powder for stronger flavor.
Step 7. Store finished chips in airtight containers for up to 1 week at room temperature. For maximum crispness, place a small silica gel packet (food-grade) in container. If chips lose crispness, refresh in 300°F oven for 3-5 minutes. Seasoning blend keeps for 6 months sealed in cool, dry place.
Storage
Store chips in airtight containers at room temperature for up to 1 week. Extra seasoning blend keeps 6 months in sealed container. Leftover avocado oil can be strained and reused 2-3 times for frying.
Cost Comparison
Cost per serving (homemade)$0.15
Cost per serving (store-bought)$0.45
Savings67%
Significant upfront investment in quality ingredients pays off with substantial per-serving savings. Bulk organic ingredients cost more initially but create dozens of batches, making each serving much cheaper than store-bought while avoiding inflammatory seed oils and artificial additives.