I eat some form of salad most days—small side salads, large meal salads, and everything in between. I’m a bit of a salad addict, and much of the pleasure comes from the crunchy toppings as much as the greens. When I run out of croutons or bread, I’ve happily reached for chips: Fritos, pretzels, potato chips, and especially Doritos. My favorite is Cool Ranch, but keeping a sealed bag of Cool Ranch Doritos in a house with five sons is nearly impossible. Teenagers and kids alike seem to find an unopened bag the moment it’s hidden. When my stash disappears, I get creative.
One rainy evening I pulled together what I had on hand—flour tortillas, dry ranch seasoning, cheese powder, a few spices, and some oil—and decided to make my own Cool Ranch-style tortilla bowls. I brushed tortillas with oil on both sides, sprinkled on a quick mix of seasoning and cheese powder, draped them over oven-safe bowls, and baked them until crisp. Ten minutes later, my kitchen smelled exactly like Cool Ranch chips.
The tortillas crisp into sturdy bowls that I let cool so they don’t wilt the salad. Once firm, I fill them with greens and toppings. The experience is a little like eating ice cream from a cone: you can nibble the edges while you eat, but the biggest crunch comes at the end when you bite into the bowl. It’s a satisfying reward for finishing a healthy salad.
One tip: resist eating the bottom of the bowl too soon. It’s tempting, like biting the tip of an ice cream cone, but you’ll want the bowl to support your salad until the end. If you must nibble, I’ll look away and let you enjoy it.
If you’re wondering what to fill these bowls with, I have a great salad idea coming up soon. Meanwhile, here are a few practical notes on making the bowls:
Cook’s Notes:
- You can make as many bowls as you have oven-safe forms. Small stainless steel bowls, inverted ramekins, or dedicated tortilla molds all work well.
- The more seasoning you sprinkle on, the closer the flavor will be to Cool Ranch Doritos. Adjust to taste—subtle or bold is up to you.
- Store any leftover bowls in an airtight container at room temperature for up to three days.
- If the bowls start to lose crispness, re-toast them in a 350°F oven for five to eight minutes, then cool completely to restore crunch.
Cool Ranch Baked Tortilla Salad Bowls
Rebecca Lindamood
Ingredients
- 4 large flour tortillas
- 1/4 cup peanut vegetable, or canola oil
- 1 tablespoon dry Ranch Dressing Mix from a canister or packet
- 2 teaspoons cheese powder *See Notes
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon granulated onion
- 1/4 teaspoon salt
Instructions
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Preheat oven to 375°F. Whisk together the ranch dressing mix, cheese powder, smoked paprika, granulated garlic, granulated onion, and salt in a small bowl until evenly combined.
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If possible, warm the tortillas briefly in the microwave to make them pliable. Brush both sides with oil and sprinkle both sides generously with the seasoning mixture. Drape each tortilla over an inverted oven-safe bowl or mold on a baking sheet. Bake 8 to 12 minutes, or until crisp and golden. Remove from the oven and let the tortilla bowls firm up on the forms. Once firm, remove and cool completely before filling with salad.
Notes
**Tomato powder is available from specialty suppliers; if you don’t have it, pulse firm sun-dried tomatoes (not oil-packed) in a food processor to approximate the flavor.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred calculator.
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Merci beaucoup, muchas gracias, and many thanks to you all. I appreciate every read, comment, and shared photo.