These little snacks are absolutely amazing in flavor, taste, and overall nutrition. They are a healthy alternative to regular chips and taste like Doritos. You remember Doritos? I sure do! I used to eat those things when I was a kid and was addicted to them. Crunchy and cheesy! When I read the ingredients list on a Doritos bag now, it horrifies me about what I put into my body. I didn’t know any better or about nutrition. If it tasted good to me, I ate it. Gone are those days, thank goodness!

Raw Noritos [Vegan]

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  • 1 cup cashews (soaked for several hours) OR replace with 1 cup sunflower seeds (soaked) OR 1/2 cup sunflower seeds (soaked) and 1/2 cup hemp seeds
  • 1 clove of garlic
  • 1/2 cup Nutritional yeast (or more to taste)
  • 1/3 cup water
  • 2 TB. extra virgin olive oil
  • 1 tsp. Paprika
  • 1/2 tsp. chipotle powder OR 1/4 tsp. cayenne pepper (to taste)
  • sea salt (to taste) – approximately 1 tsp.
  • 1 heaping TB. of cumin – ground
  • 4 – 5 sheets of raw nori seaweed (untoasted sheets do BEST!)


  1. Blend all the ingredients EXCEPT the nori in a high speed blender (I use a Vitamix) or food processor (won’t be AS smooth – just a chunkier texture). Blend till smooth and creamy.
  2. If it’s too thick, add a little more water (not too much though). Taste and adjust seasoning. I had to add a bit more nutritional yeast and seasoning to my liking! You want the cheesiness to stand out and pop with flavor. I transferred the sauce to a glass bowl (easier to scrape out and spread).
Dehydrator (RAW) version
  1. Get out a nori sheet and place on a dehydrator tray and scoop several spoonfuls of the luscious cheese sauce on top and using an offset spatula or a knife, spread evenly out to the edges of the nori sheet (the edges will curl somewhat). Don’t go too thick or you will run out of sauce before you get to 5th sheet. (I did this and had to go back and scrape some of the excess off the first and second sheets). You want a “not too thin” and “not too thick” layer. You’ll get the feel for this pretty quickly after a few. If the sauce is too thick, it will take longer and not be so crunchy.
  2. Continue spreading sauce on each sheet on a separate tray till all five are done.
  3. Pop all trays into your dehydrator (I use an Excalibur) at 115 degrees for 2 or so hours.
  4. When the sauce is dry to the touch (mine took about 2 hours), take out and using some kitchen scissors, cut into triangles or whatever shape you want – then put back in dehydrator for another several hours till crisp ( I had to go for about 4 hours and they were perfect!). Timing will depend on humidity and temperature outside/in house, so you might have to go longer with it.
Oven (NON- RAW) version
  1. Turn oven ON to lowest setting (I had mine at 180 degrees). Follow the same directions for the steps above, BUT put the nori sheets on a LARGE cookie sheet (2 or 3 per sheet depending on size of pan).
  2. Put cookie sheets into oven for one hour till the cheese sets.
  3. Pull out, cut into desired shapes and put back in oven for 30 minutes.
  4. When time is up, pull them out and place on a cooling rack for about 10 minutes (I was munching on them immediately). The texture of the sauce on top is flaky and reminds me of a flaky pastry dough (flaky on top/soft underneath).

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  1. I don\’t have access to chipolte powder. Do you think it would change the flavor much to substitute some chipoltes in adobo sauce for the powder? How much should I add? I\’ll probably give it a whirl and report back on the quantity I use.

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