Scratch Made Doritos

Enjoy a Healthier Version of Your Favorite Chip at Home!

This is part of my American Gravy Video Series, which you can find here: LINK

*Full recipe below

I love Doritos — they are the perfect cheesy, savory, crunchy snack. My mouth is watering just thinking about them! But let’s be honest: they’re a highly processed food full of chemicals and less-than-appetizing ingredients. As much as I’d love to eat a bag of Doritos right now, I prefer to eat real, high-quality food with pronounceable ingredients I have at home.

So, what if I told you there’s a way to get your Doritos fix without the guilt, the processed junk, or the bright orange fingers? That's right, we're making homemade "House Doritos" that are healthier and, dare I say, tastier than the ones on store shelves. And the best part? They’re shockingly easy to make.

Make the Tortilla Chips — A Solid Foundation

It all starts with the corn tortilla. You can make your own if you’re feeling ambitious, but you can also save yourself some time and grab a pack from the store. Look for non-GMO, organic corn tortillas – they make a big difference and provide a nice, fresh flavor.

Cut the tortillas into even triangles, and then fry those tortillas in rendered duck fat. I love using duck fat for this because it adds a subtle richness without being overpowering. Some people are intimidated by duck fat, but it’s like how we fry fish in beef tallow – the fish doesn’t taste like beef, and it adds that extra flavor depth. So, trust me on this one! Duck fat is much healthier and tastier than the oxidized seed oils lurking in your average bag of chips.

Once you fry the tortillas to golden perfection, let them rest on a wire rack or some paper towels to cool off and drain the excess fat. Crispy, crunchy, and much more flavorful than any store-bought chip, these are already a win!

Make the Seasoning Mix (The Cheesy, Spicy Magic!)

For the seasoning, we’re going for a flavor mashup of the Cool Ranch and Nacho Cheese Doritos — because why choose just one?

We’re using a mix of Pecorino and Parmesan cheeses, which pack a sharp, salty punch. But we’re not just sprinkling cheese on top like amateurs. No, we’re taking this up a notch!

Here’s the trick: we’re going to micro-plane the cheese super fine and then cook it in a dry, hot pan until it melts, browns, and crisps up. This step not only intensifies the cheese flavor but will also help the seasoning stick to the chips better without being greasy because that oil will cook out of the cheese.

Once the cheese is browned, mix it with a few other key players in a food processor or blender: nutritional yeast (because it’s packed with umami and gives a cheesy flavor without the cheese), a ranch seasoning packet (find a brand that uses real ingredients), ancho chili powder (for a little kick), garlic powder, and a pinch of salt. Then, pulverize it all into a fine, flavorful powder.

Assemble Your House Doritos and Enjoy!

Now that your chips are fried and your seasoning is ready, it's time for the fun part – coating those chips in all that cheesy, umami goodness. Don’t skimp here. You want every chip to get a good dusting of the flavor magic.

And that’s it – your very own House Doritos, made from fresh ingredients and none of the weird preservatives, artificial flavors, or nasty seed oils. These chips are crunchy, cheesy, herby, and have just the right amount of spice. Be warned: you won’t be able to stop at just one. They’re dangerously good. They might even be better than the original. Just don’t tell Frito-Lay!

Ingredients:

1-2 packages 6 inch corn tortillas cut into chips

2 jars duck fat—Epic Brand is great. Keep in mind that you can reuse this duck fat for frying many times. Just strain it when it’s cool, put it back in the jar, and store it in the fridge. If you can’t find duck fat, I recommend either beef tallow or avocado oil.

For the spice mix:

1 package organic ranch mix

2 tablespoon kosher salt

2 tablespoon ancho chili

1 teaspoon smoked paprika

1 teaspoon regular paprika

3 tablespoon nutritional yeast

For the cheese:

1/4 cup parmesan or pecorino cheese grated.

Cook the cheese in a non-stick pan until its’ golden brown, then remove and allow to cool and harden. Add this to the spice mix and pulverize all fo this in a food mill, blender or processor.

Steps:

Get all of your ingredients together first. Then, bring your duck fat to 350F in a sauce pot. If you don’t have a thermometer, test with a single chip. It should immediately bubble and fry upon dropping. If it' doesn’t, allow the oil to heat more. DO NOT allow it to smoke.

Fry the chips until golden and crispy, then transfer to a sheet pan lined with a wire rack or paper towels. Immediately season the chips with the cheesy spice mix so they are still while the chips are hot.

WATCH THE FULL VIDEO FOR MORE SPECIFIC STEPS.