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
Instructions
- 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.
Nutrition
Serving: 1grams