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.

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!