Cool Ranch Doritos derive their signature tangy-cheesy flavor from MSG, artificial colors (Blue 1, Yellow 5, Red 40), and maltodextrin carriers. This DIY version eliminates all artificial additives, using nutritional yeast for umami depth, real herbs for ranch flavor, and organic dairy powders for authentic cheesiness.
Based on: Cool Ranch Doritos
· Makes approximately 50 servings
· Serving: 1 oz (28g, about 12 chips)
Why This Recipe is Seed Oil Free
Commercial Cool Ranch Doritos 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 yellow corn masa harina
1400g (about 11 cups) · Bob's Red Mill Organic Masa Harina
Base flour for making authentic corn tortilla chips with traditional lime-treated corn flavor
Organic avocado oil
1 liter · Chosen Foods Organic Avocado Oil
High smoke point frying oil that stays stable at 375°F and adds subtle nutty notes
Organic cheddar cheese powder
120g (about 1 cup) · Hoosier Hill Farm Premium Cheddar Cheese Powder (look for organic version)
Primary cheese flavor that recreates the sharp cheddar backbone of Cool Ranch
Mild onion-family herb essential for authentic ranch flavor
Instructions
Step 1. First, make the chips: In a large mixing bowl, combine 1400g masa harina with 1050ml warm water (about 4.5 cups) and 2 teaspoons salt. Mix with a wooden spoon until a soft dough forms — it should hold together when squeezed but not be sticky. If too dry, add water 1 tablespoon at a time; if too wet, add masa harina 1 tablespoon at a time. Cover and let rest 30 minutes — this hydrates the masa and develops better texture.
Step 2. Divide dough into golf ball-sized portions (about 40-50 pieces). Using a tortilla press or rolling pin between parchment paper, press each ball into thin 6-inch circles about 1/8-inch thick. Work quickly as masa dough dries out fast. Stack pressed tortillas between damp towels. Heat avocado oil in a large heavy pot or deep fryer to exactly 375°F — use a thermometer as temperature control is crucial for proper texture.
Step 3. Fry tortillas in small batches (3-4 at a time) for 45-60 seconds until they stop bubbling vigorously and turn golden. They should puff slightly and sound crispy when tapped with tongs. Remove immediately and drain on paper towels — they'll continue cooking from residual heat. Season lightly with salt while still warm. Let cool completely before seasoning, about 15-20 minutes.
Step 4. Make the seasoning blend: In a food processor or spice grinder, combine all dry seasonings (cheese powder through dried chives). Pulse in short bursts until evenly mixed but not powdered — you want some texture. The mixture should be fragrant and uniform in color. Sift through a fine-mesh strainer to remove any lumps, especially from the cheese powder which can clump.
Step 5. Season the chips: Place cooled chips in a very large mixing bowl. Lightly mist with avocado oil using a spray bottle (about 2-3 tablespoons total) — chips should be barely damp, not oily. Sprinkle seasoning blend gradually while tossing with clean hands, adding about 1 tablespoon per 2 cups of chips. Toss thoroughly after each addition to ensure even coating. The seasoning should adhere well but not cake on.
Step 6. Final storage and serving: Taste and adjust seasoning as needed. Store in airtight containers immediately to prevent moisture absorption — properly stored chips stay crispy for 5-7 days. For best results, divide into portion-sized containers rather than one large container. Serve at room temperature. If chips lose crispness, spread on baking sheet and warm in 250°F oven for 5-10 minutes, then cool completely before storing again.
Storage
Store finished chips in airtight containers at room temperature for up to 1 week. Extra seasoning blend keeps in sealed jar for 6 months. Unfried tortillas can be refrigerated 2 days or frozen 1 month between parchment layers.
Cost Comparison
Cost per serving (homemade)$0.96
Cost per serving (store-bought)$0.55
Savings-75%
DIY version costs 75% more per serving due to premium organic ingredients and smaller-scale production. However, you gain complete ingredient control, zero artificial additives, higher nutritional quality, and the satisfaction of homemade food. Bulk purchasing and making larger batches will reduce per-serving costs significantly.