Cool Ranch Tortilla Chips

Steps

1. Preheat the oven to 375 degrees Fahrenheit and line two large baking sheets with parchment paper. Stack the corn tortillas and cut each into 6 even triangles.

2. Arrange the tortilla triangles in a single layer across the baking sheets without overlapping. Spray both sides lightly with avocado oil.

3. Mix the dill, garlic powder, onion powder, parsley, chives, sea salt, and citric acid together in a small bowl until evenly combined. Sprinkle the seasoning blend over the oiled triangles.

4. Bake for 12-15 minutes, rotating the pans halfway through, until the chips are golden and crisp at the edges. They will continue to firm up as they cool.

5. Let the chips cool completely on the baking sheets for at least 5 minutes before serving. They should snap cleanly when broken.

Why It Works

Commercial ranch-flavored chips get their signature tang from a combination of buttermilk solids, MSG, and maltodextrin — along with seed oils for frying. This version replicates the cool, herby flavor profile using real dried herbs and a pinch of citric acid for tanginess. Baking the corn tortillas with a light mist of avocado oil produces a chip that crisps evenly without deep frying, and the simple seasoning clings to the oil-coated surface so every chip delivers full flavor.

Tips

• Storage. Keep in an airtight container at room temperature. If they soften, re-crisp on a baking sheet at 350 degrees Fahrenheit for 3-4 minutes.
• Extra tang. Increase the citric acid to 1/2 teaspoon or add 1/4 teaspoon of nutritional yeast for a deeper savory note.
• Substitution. If you cannot find citric acid, squeeze a light mist of fresh lime juice over the chips immediately after baking for a similar tangy bite.
• Crispier chips. Use day-old tortillas or let fresh tortillas sit out uncovered for 30 minutes before cutting — less moisture means crispier results.