Do It Yourself: Healthy Doritos

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I am not gluten-free, but I love the creativity of gluten-free cooks. You can learn so much about cooking when you’re forced to be resourceful due to limited options.SAM_5531

At a “Gourmet and Gluten-Free” class my friend Sara and I attended in mid-May at Wheatsfield Co-op in Ames, we learned that a delicious, dairy- and gluten-free Alfredo sauce can be made with cashews and gets its cheesy flavor from…

Nutritional yeast? Really?

It was true! We tried it and it was so delicious. The flavor was more robust, I’d say, and my lactose-fussy tummy and her anti-gluten tummy weren’t churning in pain, much to our pleasant surprise.

The health coach mentioned that the cheesy flavor comes from the nutritional yeast, and she often adds it to the chia trips she makes in her dehydrator, which we also sampled (and found delicious).

So I thought I’d try this on my usual baked tortilla chip recipe.photo (2)

You know, because I still have a bajillion and five tortillas left from that high-fiber study I participated in this spring. My freezer will never be tortilla-less it seems.

So for those needing a Dorito fix—or just a change of pace from your normal chip—try this new, cheesy favorite of mine.

Ingredients

1 tortilla

A little cooking spray

1 t chili powder

1 t cumin

½ t garlic powder

1 packet of nutritional yeast

DirectionsSAM_5523

-Preheat broilers to high. Lightly grease a cooking sheet. Set aside.

-Using a pizza cutter, slice your tortilla into as many triangles as you can manage. Separate and transfer to prepared sheet. Spritz the other side with a little cooking spray.

-Sprinkle each spice evenly over the chips, using the order listed. The nutritional yeast should be sprinkled last and use your best judgment as to how much. I used most of the packet, but you may want less. If you prefer to have both sides coated—I don’t because flavor on one side is enough for me—flip and season the other side.

-Pop them in. My broiler toasts both sides perfectly in about two minutes flat. They’re thin, so they crisp up fast. Watch them. If you’re baking at a lower temperature, start with 7 minutes, checking every 1-2 minutes after that. Take them out once they’re golden brown and crispy.

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