Cravings rarely present themselves in their whole food form. They normally appear as a deep need for something “crunchy” or “salty” or “cheesy”. For me, chips are the quickest thing to fit that bill, but they are never a good choice when I’m trying to eat healthy.  

So. if you’re anything like me, then these Vegan Keto Doritos are just what you’ve been looking for. Starting out with a low-carb base of toasted nori, these “chips” are  topped with tahini, nutritional yeast, chili seasoning, and hemp hearts.

Just a couple of weeks prior, I had been helping my friend Jackie, from Vegan Yack Attack, with some recipe testing for her upcoming vegan meal prep cookbook (SPOILER ALERT). She let me try a sample of some nori crisps she had been working on for the book, and I was instantly in love. They were crunchy and light; delivering “chip” without being a “chip”.

So, on the day that I decided to give this whole Vegan Keto thing a try, I scoured the cupboard for macro friendly ingredients. Nori was one of the fist things I found, and I was instantly inspired by Jackie’s crisps to try and make a “Veto” friendly version.

Check out the video below to see how I made these Vegan Keto Doritos, and then scroll down for the full recipe.

If you’re interested in checking out more of my Vegan Keto recipes, here are a few links.

Vegan Keto Doritos
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

When you’re craving something crunchy and cheesy, but you don’t want the “carbs”, these crispy snacks hit the spot. 

Course: Snack
Cuisine: American
Servings: 1 serving
Calories: 283 kcal
Author: Monson Made This
Ingredients
  • 2 sheets nori (toasted)
  • 2 tablespoons tahini
  • 1 tablespoon nutritional yeast
  • 1 teaspoon Bragg’s Liquid Aminos
  • 2 tablespoons water- enough to thin the tahini enough to be brushed on the nori
  • 1 tablespoon shelled hemp hearts
  • 1/2 teaspoon Chile lime seasoning or ancho chile powder
  • salt to taste
Instructions
  1. Preheat a convection oven to 325 F. ( or 350 F. for a non-convection oven)
  2. Mix the tahini, Bragg’s, and nutritional yeast together with just enough water to make the tahini easily spreadable. Add chili seasoning of choice. Taste for salt and seasoning

  3. Brush ½ of the tahini mixture onto each sheet of nori, making sure to get all of the edges covered. Sprinkle a half tablespoon of hemp hearts onto each sheet.

  4. Bake for about 8 to 10 minutes, or until the sheets of nori are crispy, lightly browned, and the tahini sauce is dry on top. Let cool completely. Cut each sheet in half, and then each half in half again, and then cut those squares on the diagonal into triangles. Store in the fridge in an airtight container.
Recipe Notes

Macros: 21.2g Fat, 3.4g Net Carbs, 14.7g Protein.