Ah the humble Dorito. It's no Michelin starred plate up, but it is a childhood memory driving flavor for many people. Now we have to figure out if we can make our very own homemade Doritos with our very own cheese powder.

SUPPLIES USED:

Brod and Taylor Sahara Dehydrator

Cheddar Cheese Powder

White Cheddar Cheese Powder

Buttermilk Powder

MSG

INGREDIENTS:

Store Bought:

• 1 cup (112g) cheddar cheese powder

• 1/4 cup (30g) white cheddar cheese powder

• 1/4 cup (35g) buttermilk powder (optional)

• 2.5 Tbsp (15g) nutritional yeast

• 2 tsp (7g) MSG (maybe more, taste test)

• 1 Tbsp (14g) fine sea salt (maybe more)

• 2 tsp (6g) smoked paprika

• 1 Tbsp (7g) onion powder

Dehydrated cheese version:

• Dehydration at 125

• 3 Tbsp (20g) nutritional yeast)

• 1/2 cup dehydrated gouda

• 1/4 cup dehydrated pecorino Romano

• 1/2 cup (60g) dehydrated Parmigiano Reggiano cheese

• 1/2 cup (60g) dehydrated cheddar cheese powder

• 1 Tbsp (14g) fine sea salt

• 2 tsp (7g) msg

• 2 tsp (7g) ground white pepper

• 1 Tbsp (7g) onion powder

• 1 Tbsp smoked paprika

INSTRUCTIONS:

Store Bought Method:

1. In a bowl combine cheddar cheese powder, white cheddar cheese powder, buttermilk powder (optional), nutritional yeast, MSG, onion powder, smoked paprika, and fine sea salt. Whisk together.

2. Place tortillas out evenly across a baking sheet. Toss into the oven at the lowest setting for 10 minutes.

3. Remove and cut into quarters. Fry in a large heavy bottom pot filled with 2-3” of oil heated to 350F in batches for 2-3 minutes, flipping occasionally.

4. Remove and place on a wire rack set over a baking sheet to drain and cool. Immediately dust with cheese powder on both sides.

Dehydration Method:

1. Thinly slice the cheese and place on dehydrator sheets, spaced out evenly.

2. Place into the dehydrator set to 125F. Dehydrate for 24-48 hours.

3. Remove and pat dry using paper towels. Blend each cheese separately.

4. In a small bowl, add and combine nutritional yeast with the cheese powders, fine sea salt, MSG, ground white pepper, onion powder, and smoked paprika. Whisk together.

5. Place tortillas out evenly across a baking sheet. Toss into the oven at the lowest setting for 10 minutes.

6. Remove and cut into quarters. Fry in a large heavy bottom pot filled with 2-3” of oil heated to 350F in batches for 2-3 minutes, flipping occasionally.

7. Remove and place on a wire rack set over a baking sheet to drain and cool. Immediately dust with cheese powder on both sides.