As a recipe writer, I perfected a Dorito Dust Recipe that converts simple pantry spices into a homemade take on that iconic chip seasoning for popcorn, fries, chicken tenders, and veggies.

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I can’t stop sprinkling my Dorito Dust Recipe on everything. It’s the punchy, cheesy dust you crave, built around cheddar cheese powder with a smoky kick from paprika.

I messed with this mix for weeks and kept tweaking until it actually tasted like that addicting chip flavor, but homemade and way more fun. It wakes up popcorn, fries, even roasted veggies, and somehow makes plain snacks feel like a party.

Try a little, then more, and you’ll find yourself asking where to shake it next. Warning, you might never reach for store-bought again.

Ingredients

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Cheddar cheese powder: Rich in protein, adds cheesy umami and saltiness, contains calcium, can be processed.
Nutritional yeast: Adds savory, nutty flavor, provides B vitamins and protein, pretty low in fat.
Citric acid: Gives bright sour tang, no calories acts like a sour punch in snacks.
Paprika: Mild sweetness and color, small amounts of vitamin A, mostly used for flavor.
Tomato powder: Adds tomatoey umami and slight sweetness, has some fiber and lycopene.
MSG (optional): Boosts savory umami dramatically, virtually no calories, safe for most people.
Onion powder: Smoky sweet allium taste, provides small amounts of fiber and antioxidants.
Cayenne pepper: Adds heat and a touch of sweetness, contains capsaicin which may boost metabolism.

Ingredient Quantities

1/2 cup cheddar cheese powder

2 tbsp nutritional yeast (optional, adds extra umami)

1 tbsp paprika

1 1/2 tsp onion powder

1 tsp garlic powder

1 tsp citric acid

1 tsp fine salt

1/2 tsp granulated sugar

1/2 tsp tomato powder

1/2 tsp chili powder

1/4 tsp cayenne pepper

1/4 tsp MSG (monosodium glutamate) optional

How to Make this

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1. Measure everything out so you dont forget: 1/2 cup cheddar cheese powder, 2 tbsp nutritional yeast optional, 1 tbsp paprika, 1 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp citric acid, 1 tsp fine salt, 1/2 tsp granulated sugar, 1/2 tsp tomato powder, 1/2 tsp chili powder, 1/4 tsp cayenne pepper, 1/4 tsp MSG optional.

2. Put the dry powders through a fine mesh sieve into a mixing bowl to break up lumps, especially the cheddar and tomato powders. No sieve, use a fork to press clumps apart.

3. Add the rest of the spices to the bowl and whisk well until the color and texture look uniform, no streaks of orange or red.

4. For an extra fine, blended dust pulse the whole mix in a spice grinder or small food processor for 10 to 15 seconds, then sift once more if needed.

5. Do a quick taste test: mix about 1/4 to 1/2 tsp of the blend with a pinch of popcorn or a cracker and taste. Adjust salt, citric acid for more tang, or cayenne for more heat, a tiny tweak makes a big difference.

6. If youre including nutritional yeast or MSG add them now and stir in thoroughly, they boost umami but are optional so taste first.

7. If the mix seems a bit damp or clumpy spread it thin on a baking sheet and dry in the oven at the lowest temp for 5 to 10 minutes, stirring once, or leave spread out to air dry for a few hours.

8. Store in an airtight jar in a cool dry place, label and date it; use within 2 to 3 months for best flavor, refrigerate if your pantry is warm.

9. To use: sprinkle directly on hot popcorn or fries, or toss chips or tenders after a light spray of oil so the dust sticks. Start with 1 to 2 tsp of seasoning per 4 cups popcorn or 1 to 2 tbsp per 6 cups chips and adjust from there.

10. Shake the jar before each use, and remember this is flexible, tweak salt, tang or heat to match your taste, trust your taste buds.

Equipment Needed

1. Measuring cups and spoons (make sure you have 1/2 cup, tbsp and tsp measures)
2. Fine mesh sieve (or a fork to break up clumps if you dont have a sieve)
3. Medium mixing bowl
4. Whisk and a rubber spatula or spoon for mixing and scraping
5. Small spice grinder or mini food processor for a super fine blend
6. Rimmed baking sheet and parchment (for oven drying) or a dehydrator if you prefer
7. Airtight jar or spice container plus labels and a marker
8. Small tasting spoon and a cracker or a bit of popcorn for quick taste tests

FAQ

Q: How do I get the dust to stick to chips?

A: Lightly mist or toss chips with a tiny bit of oil or melted butter, then shake with the dust in a big bowl or zip top bag. Dont use too much oil or it gets soggy, just enough for the powder to cling.

Q: How long will the dust stay good?

A: Stored airtight in a cool dry place it keeps great for about 2 to 3 months, after that the cheese flavor fades. If you see clumps or a weird smell toss it.

Q: Can I make this vegan or skip the MSG?

A: Yep, omit the cheddar powder for vegan, use extra nutritional yeast and a vegan cheese powder instead. If you skip MSG you might lose some umami, bump up the nutritional yeast or tomato powder a little.

Q: No citric acid or tomato powder what can I use instead?

A: If you dont have citric acid, add a little lemon juice when you toss the chips (but dont store the mix with juice). For tomato powder try a pinch of instant tomato bouillon or a bit more paprika and salt, it wont be exact but close.

Q: Is this spicy and can I change the heat?

A: It starts mild to medium thanks to chili and cayenne, but you can cut cayenne or leave it out for kids, or up it for more kick. Taste as you go its easy to adjust.

Q: What else can I use the dust on?

A: Popcorn, fries, roasted nuts, roasted veggies or even homemade tortilla chips. For popcorn or fries spray with a little oil or butter first so the powder sticks better.

Homemade Dorito Dust Recipe Substitutions and Variations

Cheddar cheese powder: swap 1:1 with powdered Parmesan, or use 1/2 cup nutritional yeast + 2 tbsp buttermilk powder for that creamy tang, or for a dairy free route use about 2/3 cup nutritional yeast (will be less salty).
Citric acid: replace 1 tsp with about 1 tbsp fresh lemon juice (adds moisture so use sparingly), or use 1 tsp vinegar powder, or a 1/2 tsp pinch of sumac for dry tartness.
Tomato powder: if you don’t have it, use 1/2 tsp smoked or sweet paprika + 1/4 tsp sugar to mimic tomato sweetness, or grind 1 tsp sun dried tomatoes into a powder, or 1/2 tsp ketchup powder if available.
MSG (optional): swap with 1/2 tsp extra nutritional yeast, or 1/4 tsp soy sauce powder, or a small pinch of powdered mushroom/yeast extract to boost umami.

Pro Tips

1) Break the clumps right, not later. Sift your dry powders or press them with a fork so the cheddar and tomato powders dont cake, and if you pulse them in a spice grinder do short bursts then sift again. Big clumps mean uneven flavor, and youll end up with salty or spicy pockets.

2) Always do a tiny taste test and tweak small. Put a pinch on popcorn or a cracker, then adjust salt, citric acid for tang, or cayenne for heat in tiny amounts. Its easier to add than take away so one small tweak at a time.

3) Help the dust stick without drowning the snack. Use a very light spray of oil, melted butter, or a quick toss in a paper bag to get even coverage, then shake until the powder is uniform. Too much oil makes it soggy, too little and the seasoning falls off.

4) Fix humidity before it becomes a problem. If your mix gets damp spread it thin and dry briefly at the lowest oven temp or let it air dry; store in an airtight jar with a date and keep it cool. If your kitchen is warm, pop it in the fridge to preserve flavor longer.

5) Customize without wrecking the balance. Swap smoked paprika for a smoky note, cut back on cayenne if youre sensitive, and only add things like nutritional yeast or MSG after you taste the base mix, they boost umami but can overwhelm if used blindly.

Homemade Dorito Dust Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

As a recipe writer, I perfected a Dorito Dust Recipe that converts simple pantry spices into a homemade take on that iconic chip seasoning for popcorn, fries, chicken tenders, and veggies.

Servings

servings

Calories

kcal

Equipment: 1. Measuring cups and spoons (make sure you have 1/2 cup, tbsp and tsp measures)
2. Fine mesh sieve (or a fork to break up clumps if you dont have a sieve)
3. Medium mixing bowl
4. Whisk and a rubber spatula or spoon for mixing and scraping
5. Small spice grinder or mini food processor for a super fine blend
6. Rimmed baking sheet and parchment (for oven drying) or a dehydrator if you prefer
7. Airtight jar or spice container plus labels and a marker
8. Small tasting spoon and a cracker or a bit of popcorn for quick taste tests

Ingredients

1/2 cup cheddar cheese powder
2 tbsp nutritional yeast (optional, adds extra umami)
1 tbsp paprika
1 1/2 tsp onion powder
1 tsp garlic powder
1 tsp citric acid
1 tsp fine salt
1/2 tsp granulated sugar
1/2 tsp tomato powder
1/2 tsp chili powder
1/4 tsp cayenne pepper
1/4 tsp MSG (monosodium glutamate) optional

Directions

Measure everything out so you dont forget: 1/2 cup cheddar cheese powder, 2 tbsp nutritional yeast optional, 1 tbsp paprika, 1 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp citric acid, 1 tsp fine salt, 1/2 tsp granulated sugar, 1/2 tsp tomato powder, 1/2 tsp chili powder, 1/4 tsp cayenne pepper, 1/4 tsp MSG optional.
Put the dry powders through a fine mesh sieve into a mixing bowl to break up lumps, especially the cheddar and tomato powders. No sieve, use a fork to press clumps apart.
Add the rest of the spices to the bowl and whisk well until the color and texture look uniform, no streaks of orange or red.
For an extra fine, blended dust pulse the whole mix in a spice grinder or small food processor for 10 to 15 seconds, then sift once more if needed.
Do a quick taste test: mix about 1/4 to 1/2 tsp of the blend with a pinch of popcorn or a cracker and taste. Adjust salt, citric acid for more tang, or cayenne for more heat, a tiny tweak makes a big difference.
If youre including nutritional yeast or MSG add them now and stir in thoroughly, they boost umami but are optional so taste first.
If the mix seems a bit damp or clumpy spread it thin on a baking sheet and dry in the oven at the lowest temp for 5 to 10 minutes, stirring once, or leave spread out to air dry for a few hours.
Store in an airtight jar in a cool dry place, label and date it; use within 2 to 3 months for best flavor, refrigerate if your pantry is warm.
To use: sprinkle directly on hot popcorn or fries, or toss chips or tenders after a light spray of oil so the dust sticks. Start with 1 to 2 tsp of seasoning per 4 cups popcorn or 1 to 2 tbsp per 6 cups chips and adjust from there.
Shake the jar before each use, and remember this is flexible, tweak salt, tang or heat to match your taste, trust your taste buds.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.