Cool Ranch Doritos From Scratch

Ingredients

• 12 white corn tortillas (Cut into 6 wedges each)
• 1 L neutral frying oil (Use enough for deep-frying; much of the oil will remain in the pan rather than the finished chips)
• 1 tsp salt (For the seasoning blend)
• 1 tsp sugar (For the seasoning blend)
• 0.5 tsp citric acid (Food-grade; provides the tangy flavor)
• 0.5 tsp MSG (Monosodium glutamate)
• 1 tsp garlic powder (For the seasoning blend)
• 1 tsp onion powder (For the seasoning blend)
• 0.5 tsp chili powder (For the seasoning blend)
• 0.5 tsp smoked paprika (For the seasoning blend)
• 0.25 tsp white pepper (For the seasoning blend)
• 2 tbsp ranch seasoning mix (For the seasoning blend)
• 2 tbsp white cheddar cheese powder (For the seasoning blend)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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 (135–150°C), checking with a deep-fry thermometer.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   Repeat with the remaining tortilla wedges, bringing the oil back to 275–300°F between batches. Taste a cooled chip and add more seasoning if desired.

8. 8

   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 per serving

• snack
• homemade
• fried
• vegetarian
• spicy
• American
• copycat
• party food