Buttery Ranch Corn Chips Recipes

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!

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!

FROM THE PANTRY: CHOCOLATE, PEANUT BUTTER AND CORN CHIP CHOW

Steps:

• Combine the chocolate chips, peanut butter, butter, cocoa powder and salt in a microwave-safe medium bowl. Microwave in 30-second increments, stirring in between, until smooth. Put the corn chips in a large bowl, pour in the melted chocolate mixture and stir until evenly coated.
• Allow the mixture to cool slightly, then transfer to a large brown paper bag or resealable plastic bag. Add the confectioners' sugar, tightly seal the bag and toss to coat well. Store in an airtight container for up to 3 days.