Nacho Cheese Doritos
INGREDIENTS:
Dorito Dust:
¼ cup grated Parmesan cheese
1 + ½ teaspoons chili powder
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
½ teaspoon sea or kosher salt
For the Chips:
12 corn tortillas
vegetable oil for brushing the tortillas and for frying
non-stick vegetable oil spray for baking
DIRECTIONS:
In a coffee or spice grinder finely grind all the Dorito dust ingredients together. Alternately you can use a mortar and pestle. A food processor might also work
Brush one side of each tortilla with vegetable oil and stack them. Cut the stack in half down the middle then each half into three triangles.
To Bake:
Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
Spread the tortillas out in one layer and bake until crunchy and lightly golden around the edges 12 – 14 minutes.
Remove the pans from the oven and lightly spray the tops of the chips with non-stick vegetable spray. Sprinkle the Dorito dust all over them. Cool. Store leftovers in a ziploc bag up to 5 days.
To Fry:
Line a large baking sheet or platter with paper towels.
In a Dutch oven or large frying pan heat 1-inch of oil over medium heat to 350 degrees F.
Fry the chips in batches,not crowding the pan, turning them over to cook on both sides, about 2 minutes.
Remove with a slotted spoon and drain briefly on paper towels.
Add more oil to the pan between batches if needed.
Sprinkle the Dorito dust over them. Cool and store in a ziploc bag up to 5 days.