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Cool Ranch Baked Tortilla Salad Bowls

Author Rebecca Lindamood


  • 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


  • Preheat oven to 375°F. Stir the Ranch dressing mix, cheese powder, smoked paprika, granulated garlic and onion, salt, and dried tomato powder (if using) with a small whisk or fork in a little bowl until evenly combined.
  • If you can, warm the tortillas in the microwave briefly to make them more pliable. Brush both sides of the tortillas with oil. Sprinkle both sides generously with the seasoning mixture, then drape each tortilla over an inverted oven-safe bowl or tortilla form on a baking sheet. Bake for 8 to 12 minutes, or until crisp and golden brown. Remove the baking sheet from the oven and let the tortilla bowls firm up on the forms or bowls. Remove the firm bowls and let them cool completely before filling with salad.


* You can buy cheese powder in bulk from health food stores, Amazon.com, baking supply catalogues, or you can rob the cheese packet from a box of macaroni and cheese. I won't tell.
**Tomato powder is also available in bulk from health food stores, Amazon.com, and baking supply catalogues. In a pinch, you can blitz some firm (not oil-packed) sun dried tomatoes in a food processor to get a similar effect.