Vegan Doritos (spicy baked tortilla chips)


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Jun 4, 2012
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You will need:
  • Eight 6-inch corn tortillas
  • Non-stick cooking spray
  • 2 tablespoons veg parm and 2 tablespoons nutritional yeast (optional)
  • 1 tablespoon garlic salt
  • 1 tablespoon ground flaxseed
  • 1 teaspoon onion powder and 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • ½ teaspoon paprika

  • Preheat the oven to 350 degrees F.
  • Line the tortillas on a cookie sheet or cutting board in a single layer (you may have to do this in two batches).
  • Generously spray and coat the tortillas with non-stick cooking spray, or you can sprtiz with vegetable oil you have poured into a spray bottle. Don't skip this step, however.
  • Turn the tortillas over and generously spray the other side.
  • Stack the tortillas on top of each other and evenly cut 3 times to make 6 chips per tortilla.
  • Add the cheese, garlic salt, flaxseed, onion powder, garlic powder, chili powder, and paprika to a large freezer bag and seal. Massage the spice blend with your fingers on the outside of the bag until the spices are mixed well.
  • Add the tortillas to the bag and seal. Gently shake the bag until the chips are evenly coated with the spices. Divide the chips between two cookie sheets. Make sure the chips are lined in a single layer without overlapping. Coat the chips with cooking spray again.
  • Bake for 10 minutes then rotate the chips. Bake an additional 5-8 minutes until the chips are crispy.
  • Remove from the oven and allow the chips to cool before serving.
Preparation time: 5 minute(s)
Cooking time: 15 minute(s)