Vegan Nacho Dorito Kale Chips (VIDEO)

Dorito kale Chips

Doritos freaking rock don’t they? When was the last time you heard someone say, “nah, I don’t like like nacho, or cool ranch Doritos… I am more of ruffles guy myself…”  Yeah, not likely to happen! The issue with Doritos besides the taste is, well… everything! Holy GMO’s and chems batman! But seriously, I could eat a whole bag ( or two) in one sitting! Did I have issues– probably.

I gave them up a year ago, and I won’t lie it wasn’t easy at first. But I slowly started replacing my need for crunch with other ( healthier) crunchy stuff and replaced the taste with something that tasted similar, but was much better for me! It was hard at first, but soon I realized it was more the crunch and flavour I was missing– not the brand or product  itself.

These kale chips blow every other type of kale chip out of the water! They are spicy and cheesy and nacho-y, just like a nacho Dorito should be! So don’t be sad about giving up your crunchy snack, replace it instead!

1 bunch kale, washed and dried

3/4 cup cashews, soaked

1/2 red bell pepper, stem and seeds removed, chopped into large pieces

1 clove garlic, peeled

1 tablespoon soy sauce

2 tablespoons vegetable oil

1/3 cup nutritional yeast

1 juice of one lemon

½ tsp salt

1 tsp onion powder

1 tsp smoky paprika

½ tsp chili powder

¼ tsp cumin

¼ tsp red pepper

vegan doritos

Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper, to prevent sticking. Tear kale leaves from stems and rip into bite size pieces.

Add the cashews, red pepper, garlic, soy sauce, oil, and nutritional yeast to a high speed blender. Slowly add lemon juice and blend until smooth.

In a large bowl, combine kale and cashew paste, making sure kale is evenly coated.  Sprinkle with spices and place kale pieces on baking sheets allowing space between each piece so they do not overlap. Sprinkle with spices again.

Bake at 350 degrees for 25-30 minutes, depending on how much sauce you have used this could take 20 minutes or 30 minutes, so keep a close watch. Once golden brown and crispy, remove from oven and toss in spices, yet again.

Serve once cooled or store in an air tight container for one week.

I am working on the cool ranch recipe for you now… be patient young grasshopper!

Order Edgy Veg Cookbook

11 Comments

Leave a Reply

Hungry for more vegan recipes? Subscribe now!

New recipes from the Edgy Veg every week! Get your fill of vegan awesomeness!

Your information will never be shared with any third party.