Homemade Cool Ranch Corn Chips Recipes

COOL RANCH CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350ºF (175ºC).
• Carefully slice 3 gold potatoes into ⅛-inch (3 mm) slices using a knife or mandoline.
• In a large bowl, mix chips with ingredients.
• Arrange chips on greased baking sheet
• Bake for 30-35 minutes.
• Enjoy!

BUTTERY RANCH CORN CHIPS

Steps:

• In a bowl, pour the two bags of Frito corn chips.
• Mix together the butter and ranch seasoning.
• Pour over in small increments, the butter mixture over the corn chips and fold. Try not to mix too hard so that it breaks the corn chips.
• With every addition of the butter mixture to the chips, sprinkle some of the Montreal steak seasoning as well. Be sure its well distributed throughout the chips.
• Transfer to a slow cooker and cook on high WITHOUT THE LID, for 1.5 hours, mixing them every 15-20 minutes or cook on low for 3 hours, again, mixing occasionally, and without the lid on the slow cooker.
• After cooking time is up, transfer to a serving bowl and dig in!

HOMEMADE COOL RANCH CORN CHIPS

Steps:

• Preheat oven to 350 degrees (F).
• Add all herbs and spices to a spice grinder and blend until well mixed. If you don't have a spice grinder, add all ingredients to a small plastic or paper bag and gently rub in between the palms of your hands to break the spices down.
• Brush both sides of each tortilla with a bit of olive oil, set in a stack, then cut the stack into wedges.
• Lay the slices of tortillas in a single layer using two baking sheets, if necessary.
• Bake for 6 minutes, turn using tongs, then bake for another 6-9 minutes or until they turn slightly golden brown.
• As soon as they come out of the oven, spritz with a bit more olive oil, then heavily sprinkle the chips w/ the spice mixture
• Toss to coat then allow the chips to remain on the baking sheets for a few more minutes to ensure they're completely dry.
• Serve with your favorite dip!
• Enjoy!

CRUNCHY RANCH CORN

Steps:

• Brush each ear of corn with about a tablespoon of ranch dressing.
• Spread the ground corn chips onto a plate and roll each ear of corn in the ground chips to completely coat each ear. Serve.

RANCH ZUCCHINI CHIPS

Steps:

• Slice the zucchini using a mandoline into 1/16-inch-thick rounds. Spread out on a clean work surface and sprinkle with salt. Let sit for 10 minutes. Remove as much moisture from the zucchini slices as you can with a paper towel.
• Preheat the oven to 220 degrees F (105 degrees C).
• Combine zucchini chips and olive oil in a large bowl and stir to coat. Season with ranch powder and dill and gently stir to coat.
• Spray 2 large baking sheets with nonstick cooking spray. Arrange zucchini slices on the sheets in one layer, making sure none are overlapping.
• Bake in the preheated oven for 40 minutes. Carefully flip the slices and continue baking for 30 minutes, or until desired crispiness is reached. Transfer to a paper towel-lined plate.

CORN CHIPS FROM SCRATCH

Steps:

• Preheat oven to 400 degrees.
• Mix all ingredients in a bowl.
• Turn dough out onto a baking sheet lined with parchment paper or a well oiled baking sheet.
• Spread dough out evenly and thinly across pan.
• You may scored the dough into chip shapes or leave it whole and break it up later.
• Bake for 10 minutes at 400 degrees.
• Allow to cool on pan and break apart.