an oil with a light flavor, like sunflower, soybean, canola, etc.
1/2 packet Hidden Valley ranch mix
1/4 packet cheese powder from a box of white cheddar mac n’ cheese
1/2 teaspoon garlic salt
1/2 teaspoon salt
1 teaspoon onion powder
Using a pastry brush, spread a thin layer of oil on both sides of 1 tortilla. Lie flat on cutting board, and stack on another, brushing oil on the top. Repeat until you have a substantial pile.
Take a sharp knife, and cut your pile of tortillas into even sixths. Lay out on an oiled baking sheet. It doesn’t matter if your triangles are touching, but try to not have any overlap.
Bake at 350 until they start to lightly brown, approximately 10 minutes. Be sure to watch carefully so they don’t burn.
With a small bowl and whisk, mix together your seasonings. These are approximate measurements – it’s all about taste testing to your own preferences. But with these ingredients and ratios I got a powder that tastes just like the real thing. This made about enough seasoning for a large bag. You’ll need ~2 teaspoons of finished spices per baking sheet of chips.
To coat your fresh tortilla chips with Dorito-goodness, you will first be spraying them with oil. Ideally, I would use my own oil and spray it on the chips with a spray bottle or mister. However I don’t have those things, so I checked out my grocery store’s selection of Pam spray oils. If you’re doing this, I suggest reading through some of the ingredients on the back before you buy – a lot of those products have strange ingredients for non-stick purposes, that don’t really apply here.
When you’re armed with oil, spray your chips lightly while they’re still on the baking sheet. Dump into a large gallon-sized Ziplock bag, and add powder (again, about 2 teaspoons per baking sheet of chips. If you like them stronger, add more!)
Shake! You’ll see that the powder easily sticks to the chips.