Would YOU try vegan doritos?
I think they sound super delicious and am excited to try them! I may use blue corn chips to add in some nutritional benefits, and will buy them baked without salt since the recipe already calls for added salt and we want to try to keep the sodium down.
The added mustard, with turmeric (super spice!), and garlic (another super food!), should add a nice kick to usually boring healthy chips. Excited!
Vegan "Doritos"
Makes approximately 10 servings
10 oz. vegan cheddar cheese
1 1⁄2 tsp. onion powder
1 tsp. garlic powder
1⁄2 tsp. yellow mustard powder
1⁄4 tsp. red paprika
3⁄4 teaspoon salt
pinch of cayenne
1 (10- to 12-ounce) bag corn tortilla chips
Heat oven to 325°F. Line a rimmed baking pan with parchment paper. Grate vegan cheese; spread over parchment paper. Bake for 5 minutes, or until melted but not burned. Remove pan from oven. Leave oven on.
Let cheese cool for about a minute, then use a paper towel to blot excess moisture. Place the cheese back in the oven and bake for another 4 minutes. Let cheese cool again, and blot once more. Scrape cheese into a bowl and use a paper towel to blot. Allow the cheese to sit for another 10 to 15 minutes.
Make spice blend by mixing together the next six ingredients in a small bowl.
Place cheese in a food processor and blend until it becomes a dry paste.
Raise oven temperature to 350°F. Take out another large baking pan.
Use fingers to rub each chip with a thin coat of the nacho cheese paste. Spread chips out on a baking pan; sprinkle with seasoning blend. Bake for 3 to 5 minutes, or until just starting to brown. Serve immediately.
Taken directly from Vital Juice, who was publicizing vegan chef Jenn Shagrin's new book, "Veganize This!" I am excited to see more recipes as well!
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