Saturday, October 11, 2008

Vegan Doritos®!


I'm just going to start off with a disclaimer: I'm a little bit crazy. In a good way...I hope. This recipe is as insane as I am. It's not difficult, but it does require quite a bit of time and effort. That being said:
I woke up yesterday morning, took a shower, then ran across the street to CVS to pick up some deodorant. As I was leaving CVS, there was this guy sitting outside on his lunch break. He was eating...no....he was reveling a bag of Nacho Cheese Doritos®. The wide, neon orange smile on his face unleashed my inner fat kid. My favorite lunch in 2nd grade was a bagel with cream cheese, an apple and a mini bag of Doritos®. The craving took me over. I needed to figure out a way.
Following a trip to my favorite co-op (where Follow Your Heart Cheese is on sale!), I set to work in my kitchen. It took up most of my afternoon, but it was completely worth it. They even leave that nacho-ey, cheesey aftertaste in your mouth!

Vegan Doritos®

Ingredients:
  • 1 bag Corn Chips
  • 1 10oz. block Follow Your Heart 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 tsp Salt*
  • Dash of Cayenne Pepper
*(the amount of salt you need may be more or less based on the sodium levels of the corn chips you use)

Preheat your oven to 325 degrees. Line a rimmed baking pan with parchment paper. Grate the entire block of Follow Your Heart Cheddar Cheese as finely as possible, then spread out onto the parchment paper like this:
Place the baking pan in the oven for 3-5 minutes, or until it's fully melted but not burned:

Allow the cheese to cool for a few moments, then use a paper towel to blot as much excess moisture off of the top as possible. Repeat the blotting process again after ten minutes.

Scrape the cheese into a bowl, and use a paper towel gently squeeze as much moisture out as possible.

Allow the cheese to sit another 10-15 minutes.

Make your spice blend by mixing together the remainder of the ingredients in a small bowl.

Place the cheese into a food processor, and blend until the cheese is a creamy, dry paste.

And now, the crazy part:
Use your fingers to rub each chip with a VERY thin coat of the nacho cheese paste.
Preheat the oven to 350 degrees, and bust out another large baking pan.
If you don't like a lot of spice, skip the next step and just sprinkle the seasoning blend on when the chips are on the baking pan.
If you like a lot of spice, place each cheese-covered chip in a large tupperware container or paper bag, and gently toss with the spice blend.
Lay the chips out on a baking pan, place in the oven for 3-5 minutes, or until starting to get crispy (just starting to brown.)
Enjoy immediately!