food

DIY Favorite Chips 4 ways

Combine homemade satisfaction with the store-bought flavors you love such as Cool Ranch, Nacho Cheese, BBQ and more.

food

DIY Favorite Chips 4 ways

Combine homemade satisfaction with the store-bought flavors you love such as Cool Ranch, Nacho Cheese, BBQ and more.

Ingredients

  • 3 pounds russet potatoes, thinly sliced, soaked in salted water and drained
  • 2 tablespoons smoked paprika
  • 1 tablespoon light brown sugar
  • 2 teaspoons salt
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 6 cups vegetable oil, for frying

Steps

  1. In a gallon plastic storage bag, combine smoked paprika, brown sugar, salt, chili powder, garlic powder and onion powder. Set aside.
  2. In a large, heavy-bottom pot, heat the oil to 350 degrees.
  3. Fry the potatoes in batches and drain briefly.
  4. Transfer to the plastic bag of spices and shake to coat.
  5. Serve immediately or store in an airtight container for up to 3 days.

Ingredients

  • 3 pounds russet potatoes, thinly sliced with a wavy cutter, soaked in salted water and drained
  • 3 tablespoons buttermilk powder
  • 2 teaspoons onion salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon sugar
  • 1 tablespoon dried chives
  • 6 cups vegetable oil, for frying

Steps

  1. In a gallon plastic storage bag, combine buttermilk powder, onion salt, onion powder, garlic powder, sugar and chives. Set aside.
  2. In a large, heavy-bottom pot, heat the oil to 350 degrees.
  3. Fry the potatoes in batches and drain briefly.
  4. Transfer to the plastic bag of spices and shake to coat.
  5. Serve immediately or store in an airtight container for up to 3 days.

Ingredients

  • 1 packet (1 ounce) ranch seasoning
  • 1 teaspoon salt
  • 2 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • 6 cups vegetable oil, for frying
  • 24 (6-inch) corn tortillas

Steps

  1. In a gallon plastic storage bag, combine ranch, salt, smoked paprika, onion powder, garlic powder and sugar. Set aside.
  2. In a deep, heavy-bottom pot, heat the oil to 350 degrees.
  3. Cut the tortillas into quarters and fry in batches until golden and crispy. Transfer to a rack to drain and cool slightly.
  4. Add tortilla chips to the plastic bag and shake to coat with seasoning.
  5. Serve immediately or store in an airtight container for up to 3 days.

Ingredients

  • 1/4 cup nutritional yeast or powdered cheddar cheese
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 cups vegetable oil, for frying
  • 24 (6-inch) corn tortillas

Steps

  1. In a gallon plastic storage bag, combine cheddar, paprika, onion powder and garlic powder. Set aside.
  2. In a deep, heavy-bottom pot, heat the oil to 350 degrees.
  3. Cut the tortillas into quarters and fry in batches until golden and crispy.
  4. Transfer to a rack to drain and cool slightly.
  5. Add tortilla chips to the plastic bag and shake to coat with seasoning.
  6. Serve immediately or store in an airtight container for up to 3 days.