Once all the chips are loaded, I slide the baking sheet into a preheated 350°F (175°C) oven. I bake them for just 8-10 minutes. The goal is to melt the cheese until it’s bubbly and the edges of the chips are just starting to turn a deeper orange, but not burn. I watch them like a hawk after the 7-minute mark. The smell is intoxicating. I pull them out, immediately sprinkle on the reserved bacon bits and some sliced green onions, and let them cool for about 5 minutes. This brief rest lets the cheese set just enough so you can pick them up without a mess.
Pro Tips for Best Results
The texture of your cream cheese is everything. If it’s even slightly cool, you’ll have tiny lumps in your mixture that won’t melt away. I leave mine on the counter for a full 90 minutes before starting. If you’re in a pinch, you can microwave it on 50% power in 15-second bursts, but room temperature is foolproof.
Use a heavy hand with the bacon, but a light hand with the baking time. The chips can go from perfectly golden to acrid and burnt in under a minute. I position my oven rack in the center and always set a timer. I’ve tested this three different ways, and 9 minutes at 350°F is the sweet spot in my oven for a perfect melt without scorching the chip.
For the neatest presentation and easiest eating, choose the largest, most intact Doritos from the bag for topping. The broken bits and crumbs are the chef’s snack while you work! A small cookie scoop (about 1 tsp size) can make the topping process faster and more uniform than using a spoon.
Common Mistakes to Avoid
My first batch was a lumpy disaster because I used cold cream cheese. I tried to beat it into submission, but those little white flecks never fully incorporated and looked unappetizing on the baked chips. Patience with the softening step is the foundation of this entire recipe.(See the next page below to continue…)