Cool Ranch Doritos From Scratch
Noflakeysalt shared this in a Facebook post. SeeMeCook wrote it up from the post as a full recipe and added ingredient weights and nutrition.
See the original postImported by Doug Gilmore on SeeMeCook
Crispy homemade corn tortilla chips fried until light and crunchy, then tossed while hot with a tangy, savory Cool Ranch–style seasoning made from ranch, cheese powder, spices, and MSG.
- Time
- 30 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 900 g
- 6 g
- 4 g
- 2 g
- 2 g
- 3 g
- 3 g
- 1 g
- 1 g
- 1 g
- 18 g
- 14 g
Weights are estimates. Together, the ingredients weigh about 1.25 kg before cooking, which is about 315 g per serving.
Steps
Cut the white corn tortillas into evenly sized wedges, about six pieces per tortilla. If the tortillas are very moist, let the wedges sit uncovered for a few minutes so they fry more crisply.
Combine the salt, sugar, citric acid, MSG, garlic powder, onion powder, chili powder, smoked paprika, white pepper, ranch seasoning, and white cheddar cheese powder in a small bowl. Whisk thoroughly so the acidic and powdered ingredients are evenly distributed.
Pour the neutral oil into a heavy pot or Dutch oven, leaving several inches of headspace. Heat it over medium heat to 275–300°F (140–150 °C) (135–150°C (275–300 °F)), checking with a deep-fry thermometer.
Working in small batches to prevent the oil temperature from dropping too far, carefully add the tortilla wedges to the hot oil. Fry until they are crisp and lightly golden, turning occasionally, about 2–4 minutes per batch.
Remove the chips with a spider or slotted spoon and drain them briefly on a paper-towel-lined sheet pan or wire rack. Keep them hot; the seasoning adheres best before the surface cools.
Immediately sprinkle the seasoning blend over the hot chips. Toss gently but thoroughly until every chip is coated, adding the seasoning in batches if necessary.
Repeat with the remaining tortilla wedges, bringing the oil back to 275–300°F (140–150 °C) between batches. Taste a cooled chip and add more seasoning if desired.
Cool the seasoned chips completely before storing them in an airtight container.
Notes
The transcript confirms the seasoning components and a frying temperature of 275–300°F, but the exact measurements were shown on-screen and were not available in the supplied source. Seasoning quantities are therefore practical estimates, not confirmed author measurements. Handle hot oil carefully and do not overcrowd the pot.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 200
- Protein
- 6 g
- Carbs
- 39 g
- Fat
- 4 g
- Fiber
- 5 g
Where the calories come from
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