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This is my take on Doritos. I am not going to claim that they taste 100% like them or have that light, crispy snap but these chips deliver a powerful crunch that unlocks bold and unique flavors.
They are a hearty corn chip topped with a cheesy chili flavor. Downright scrumptious in my book! I did a little research regarding Nacho Cheese Doritos, one of my all time favorite chips growing up. Remember how they would leave your fingers sticky with something that looked like radioactive bee pollen? Just what is in that stuff that made a person keep going back for just one more chip?
Thirty-nine (39!) different ingredients are used in creating these chips. After identifying a few different cheeses used , the cast members come into play; dextrin, maltodextrin, dextrose, flour, corn syrup solids, corn oil, soybean oil, cottonseed oil, and sunflower oil. A few of those are partially hydrogenated, meaning they give the chip a longer shelf life and inject you with a little shot of trans fat. The seasoning blend, includes sugar, “artificial flavoring,” and monosodium glutamate (MSG) which is a flavor enhancer. MSG is known to interfere with the production of an appetite-regulating hormone called leptin. I think it is safe to say that my Doritos eating days will continue to linger in my past, distant memories.
Raw corn chips have always been tricky for me to master. There always seems to be this inherent underlying bitter flavor to them which I always believed to come from the corn. So I set out on an experiment.
I actually did many different steps while creating this recipe. I haven’t experimented with other techniques so I am not sure what the outcome would be if you skipped any of the step below. It’s all about experimenting! But, I will say, that I am thrilled with the outcome of this chip and I will duplicate the steps again when I make future batches.
So, in this recipe I soaked the corn overnight in salted water. I was curious if this would help take away that bitter flavor. I didn’t have anything scientific to back this up, like I said, experimenting. After soaking, I dehydrated some of it. See here. My second wild and crazy thought was that maybe by adding in some dehydrated kernels it would not only give a good texture but maybe deepen that positive corn flavor. Anytime you dehydrate fruits and veggies, the flavors tend to concentrate. That was my theory and I am sticking to it. haha You can read through the ingredient list and the preparation instructions to see what else I did, but let me leave you with this…
These crackers turned out thick, crunchy but a hint of chew in them (from the dehydrated corn), I didn’t detect any lingering bitter corn flavor after eating them, and the chili “cheese” coating caused me to rejoice! Just like when I was a kid, I sucked on the chip, savoring that “not-so-radioactive-bee-pollen” coating…. then enjoyed the remaining chip, finding myself gnawing the rest of the chili “cheese” coating off my finger tips. It’s a winner! I apologize for being so “long-winded” here, I am just excited to share this with you! Enjoy.
Yields 54 chips ( 1 1/2 Tbsp per chip)
Finger licking good!