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Well, that was embarrassing. I’m guessing that these slow cooker Ranch corn chips were supposed to last at least a few hours. Heck, it says ‘makes 12 servings’ in the recipe. So much for that idea. They’re just a little too good to sit around. They didn’t last long and I’d be tempted to say it’s more like 4 servings…. or 2. Packed with Ranch flavor, you can’t beat this simple snack recipe. The fact that I’m addicted to Ranch flavors didn’t help me with my self-control. Again.
The Search For Corn Chip Perfection
The recipe for slow cooker Ranch corn chips calls for a single 9.75 ounce bag of chips. I found that our bag had about a cup of crumbs at the bottom. You can’t use those in this recipe. I recommend that you grab 2 bags and sort through them, only using the best chips you find. Save the crumbs to grind and thicken chili. Or sprinkle them on top of salads in lieu of croutons or bacon.
I would point out that the recipe does say to let the chips cool before serving. You’re probably going to find that difficult to do. “The waiting is the hardest part” as Tom Petty once sang.
Slow Cooker Ranch Corn Chips
Equipment
Ingredients
- 9.75 ounces corn chips
- ½ cup butter melted
- 1 ounce Ranch dip mix
Instructions
- Place the chips in a large bowl.
- In a small bowl, stir together the melted butter and the dip seasoning.
- Pour butter mixture over the chips, gently stirring them with a spatula as you pour so they get covered.
- Gently stir until the chips are well coated with the butter mixture.
- Place chips in a slow cooker on high, uncovered, for 2 hours, stirring every 20 minutes or so.
- Spread the chips out on a large piece of wax paper and let cool before serving.
Notes
Nutrition
Nutritional values are approximate.
