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Vegan Doritos

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NACHO CHEESE & COOL RANCH VEGAN DORITOS! Easy, delicious, and almost unrecognizably vegan! You do not want to miss out on these!

These were definitely in my top 5 favorite snacks as a teenager (if I’m being honest well into my 20s). But growing up in the 80s and 90s, Doritos were ubiquitous. I think every kid knows the joy and pain of getting Dorito dust on their Nintendo or Playstation controllers. Needless to say, Doritos are super nostalgic for me, and I’m guessing a lot of other vegans.

The good news is, they are fairly easy to recreate vegan! There are a few ingredients that might be less common, but if you are going to be making your own vegan cheeses, sauces, or seasonings, they are super useful so it’s worth it to get them.

What seasonings are in vegan doritos?

The first somewhat special seasoning is LACTIC ACID, which will give things a cheesy tangy quality. You can skip it, but I can’t say how good or bad the seasoning will be without it!

I’m sure it’ll still be good, just won’t be nearly as cheesy and zippy! That said, I would start off with only 1-2 tsp of the lactic acid and add more to taste if desired. It’s powerful stuff and you don’t want it to totally overwhelm all the other flavors.

The next is nutritional yeast (aka NOOCH) which you should receive on your first day going vegan. Lastly is SAZON which will impart more umami flavor as well as the orange color we all know and love. After that, it’s just a few basic pantry staples!

how do I make Vegan doritos?

It’s really quite simple! Just make the seasoning blend. I highly recommend blitzing it in a spice or coffee grinder to get it to a fine dust.

I recommend using a seasoning shaker if you can, it will make coating the Doritos much easier!

Then get some corn tortillas, and cut them into quarters.

After that we just need to fry the chips up. Then let them rest on a wire rack and dust them with the seasoning immediately!

Enjoy them as is, or throw them on a vegan ham and cheese sandwich!

handy dandy video here!


I would store the seasoning in a shaker. It should be good for a few months. You can totally use it on some popcorn, or a burger or whatever you like!

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Vegan Doritos

Thee Burger Dude
4.54 from 13 votes
Servings 2 -3 Servings


  • 8-10 Yellow Corn Tortillas
  • Nacho Cheese or Cool Ranch Seasoning
  • Oil for frying


  • 1-2 tsp Lactic Acid or to taste
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp MSG
  • 1 Tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tsp dried chives minced
  • 1 tsp dried parsley
  • 1 tsp dried dill
  • 1/4 – 1/2 tsp salt or to taste
  • Black pepper to taste


  • 1 – 2 tsp Lactic Acid or to taste
  • 3 Tbsp SAZON seasoning
  • 6 Tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt or to taste



  • Simply mix everything in a bowl (for each seasoning respectively) I highly recommend adding to a blender and grinding it into a fine powder, or dust. Keep it in a seasoning shaker if possible. The lactic acid can be quite sour, so start off with 1 tsp and add more as you see fit. Same with the salt. It's always easier to add it, but you can't really take it out. You can try subbing citric acid for the lactic acid, but you might want to use even less as it's more sour.

Doritos Method

  • All you need to do is cut your corn tortillas into chips, I usually just quarter the tortillas then quarter again, so 8 chips per tortilla.
  • Then fill a wide skillet with about an 1 1/2 inches of a neutral high smoke point oil. Bring the oil to 350 F, then fry the chips until crispy. Shouldn't take long, a couple minutes or so at most. When they are barely bubbling is a good sign that they are done. Make sure you flip them and keep them from sticking to each other. Don't crowd the pan!
  • Once fried, add the chips to a wire rack, they should still have a little residual oil. Dust them with as much of the Cool Ranch or Nacho Cheese seasoning as you'd like. Flip them over and dust them again. Bam, DORITOS but VEGAN!
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  1. My wife is unable to have lactic acid because it is not kidney friendly. Is there a substitute or can the recipes be made without it?

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