Cool Ranch Doritos contain inflammatory seed oils (canola, corn, sunflower), artificial colors (Red 40, Blue 1, Yellow 5), MSG, and artificial flavors. This clean version uses avocado oil for frying, organic corn masa, and a real herb-and-cheese seasoning blend that delivers the signature tangy ranch flavor without chemicals.
Based on: Cool Ranch Tortilla Chips
· Makes approximately 45 servings
· Serving: 11 chips (28g)
Why This Recipe is Seed Oil Free
Commercial Cool Ranch Tortilla Chips from Doritos often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic corn masa harina
1200g (about 10 cups) · Bob's Red Mill Organic Masa Harina
Forms the base tortilla dough - provides authentic corn flavor and texture
Adds subtle umami and color - replaces artificial Red 40
Organic citric acid
3g (1/2 teaspoon) · Milliard Citric Acid Food Grade
Provides bright acidic tang and acts as natural preservative
Sea salt for seasoning
24g (4 teaspoons) · Redmond Real Salt Fine
Enhances all flavors and provides the salty punch
Instructions
Step 1. Make the seasoning blend first: In a clean spice grinder or food processor, combine 60g buttermilk powder, 45g cheddar cheese powder, 18g onion powder, 12g garlic powder, 9g dried dill, 12g tomato powder, 3g citric acid, and 24g sea salt. Pulse 10-15 times to break down any lumps and ensure even distribution. The mixture should be fine and uniform - no visible chunks of cheese powder. Store in an airtight container while you make the chips. This makes enough seasoning for 3-4 batches of chips.
Step 2. Prepare the masa dough: In a large mixing bowl, whisk together 1200g masa harina and 15g fine sea salt until evenly combined. Create a well in the center and gradually add 900-1000ml warm water (about 38°C/100°F), mixing with a wooden spoon as you go. The dough should come together without being sticky - add water gradually until you can form a smooth ball that doesn't crack at the edges when pressed. Knead for 2-3 minutes until the texture is smooth and pliable, like Play-Doh.
Step 3. Roll and cut the tortillas: Divide dough into 45 equal portions (about 35g each) and keep covered with damp towel to prevent drying. Using a tortilla press or rolling pin between two sheets of plastic wrap, flatten each portion to about 15cm (6-inch) diameter and 2mm thick. The tortillas should be thin enough to see your hand through them but not so thin they tear. Cut each tortilla into 6-8 triangular chip shapes using a sharp knife or pizza cutter. Arrange on parchment-lined baking sheets, keeping covered until ready to fry.
Step 4. Heat the oil and fry in batches: In a heavy-bottomed pot or deep fryer, heat 1000ml avocado oil to exactly 180°C (356°F) - use a candy thermometer for accuracy. Working in small batches of 8-10 triangles at a time, carefully add chips to oil using a slotted spoon. Fry for 2-3 minutes until golden brown and crispy, flipping once halfway through. The chips should bubble vigorously at first, then slow down as moisture evaporates. Remove when they turn a golden corn color and sound crispy when tapped.
Step 5. Season immediately while hot: As soon as chips come out of oil, while still draining on paper towels, sprinkle generously with the seasoning blend (about 1-2 teaspoons per batch of 8-10 chips). Toss gently with clean hands to ensure even coating - the residual oil helps seasoning stick. Taste and adjust seasoning as needed. Work quickly while chips are hot for best adherence. Allow to cool completely on wire racks before storing to maintain maximum crispiness. Store in airtight containers for up to 1 week, or freeze for longer storage.
Storage
Store chips in airtight containers at room temperature for up to 1 week. For longer storage, freeze in freezer bags for up to 3 months. Extra seasoning blend keeps in airtight container for 6 months. Chips are best consumed within 2-3 days for peak crispiness.
Cost Comparison
Cost per serving (homemade)$0.63
Cost per serving (store-bought)$0.45
Savings-40%
Initial investment is higher due to bulk ingredient purchases, but unit costs decrease dramatically after first batch. Quality organic ingredients and elimination of inflammatory oils justify premium. Subsequent batches cost approximately $0.35 per serving.