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Whisk all the seasoning mix ingredients together in a small bowl until it is lump free. Transfer to a jar with a tight fitting lid. This can be stored indefinitely at room temperature in a dark place. You may need to whisk each time you use it to remove lumps.
Heat oil to 350°F. Line one mixing bowl or plate with paper towels. Have an additional large, heat-safe bowl standing by.
When the oil is hot, drop about 20 of the tortilla wedges into it one at a time. Fry, stirring frequently with long-handled tongs for 2 1/2-3 1/2 minutes, or until crisp. Use the tongs to transfer them to the paper towel lined plate or bowl then quickly put them into the large mixing bowl. The chips should still be quite hot and making a little noise. Immediately sprinkle 2 teaspoons of the Cool Ranch Seasoning Mix over the top and toss them in the bowl (either using the tongs to mix them, or actually tossing them around in the bowl.) Repeat until you've fried and seasoned all of the tortillas you wish to cook. Taste the chips. If you'd like, you can sprinkle them with additional Cool Ranch Seasoning Mix before serving.
These chips are best eaten the day they're made, but can be refreshed on a baking sheet in a hot oven a day or two after they're made.