Keto Cool Ranch Doritos
Published May 2, 2022 • Updated March 10, 2026
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I make these crispy low carb ranch chips by frying almond flour dough and dusting it with homemade ranch seasoning. 15 minutes, real crunch, zero guilt trips about carbs.
I started making these because I missed cool ranch Doritos more than I expected. Not in a “oh that would be nice” way. In a “standing in the chip aisle staring at the bag” way. So I built a version that actually crunches.
The secret is unflavored protein powder in the dough. I tested batches with and without it, and the difference is not subtle. Without protein powder, you get a chip that bends. With it, you get a chip that snaps. That protein creates structure during frying that almond flour alone can not achieve.
The oil temperature matters more than most keto chip recipes let on. I heat my avocado oil to medium-high, hot enough that the chips bubble immediately and develop those little bumps you see on Juanita’s tortilla chips. That texture is not random. It comes from the dough hitting properly heated oil. Too low and the chips absorb oil and go soft. Too high and they brown before the inside crisps.
The ranch seasoning is straightforward. Powdered ranch seasoning, smoked paprika, garlic powder, onion powder, and salt. I mix it in a small bowl and toss the chips while they are still warm so the seasoning sticks. The smoked paprika adds a depth that store-bought ranch seasoning packets do not have on their own.
If you are into keto snack recipes, I have a whole lineup. My keto tortilla chips use the same base dough without the ranch coating. My keto nacho cheese Doritos go the cheesy direction instead. And if you want heat, my keto Takis bring the chili-lime punch. All three use the same protein powder trick for crunch.
One reader, Alex, said he had tried at least four different keto chip recipes over the past year and “they all had the same problem: they soften fast or crumble before they even hit the bowl. These hold.” That is exactly what I was going for. A chip that survives a bowl of keto nachos or a heavy scoop of guacamole without folding in half.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
2/3 cup almond flour -
1 tablespoon unflavored protein powder
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1 tablespoon xanthan gum
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3/4 teaspoon salt, divided
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3 tablespoons hot water
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avocado oil for frying
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1 tablespoon powdered ranch seasoning
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1/4 teaspoon smoked paprika
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1/8 teaspoon garlic powder
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1/8 teaspoon onion powder
Step by Step Instructions
Step by Step Instructions
Make chip dough
Add almond flour, protein powder, xanthan gum and 1/2 teaspoon salt to a medium bowl. Stir to combine. Add hot water and mix until dough forms.
Roll dough
Place dough ball in between two sheets of parchment paper. Roll out in all directions using a rolling pin to form a rectangle. Roll dough until it is very thin. The thinner the dough, the crispier the chip.
Cut shapes
Cut dough into triangle shapes using a pizza cutter or a knife. Let the triangles sit for 5-10 minutes while oil heats up.
Fry chips
Using a large skillet, add enough avocado oil to cover the chips as they fry. Heat oil to medium heat. Once the oil is hot, add a layer of chips to the oil (enough to cover the surface) and fry until golden. You can flip the chips if desired. Remove the chips with a slotted spatula or spoon and transfer to a paper towel lined plate.
Make cool ranch seasoning
In a small bowl, whisk together ranch seasoning, smoked paprika, garlic powder, onion powder and remaining salt.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Why do you need protein powder in the dough?
I tested batches with and without it, and the protein powder is what gives these chips their snap. Without it, the almond flour dough fries up flexible, almost like a soft tortilla. The protein creates a rigid structure during frying that holds up to scooping and dipping. I use unflavored whey so it does not change the taste.
Can I use egg white protein powder instead of unflavored whey?
I have not tested egg white protein powder in this specific recipe yet, so I can not guarantee the same crunch. Whey protein and egg white protein behave differently when heated. If you try it, let me know how it turns out because I would love to have a confirmed alternative.
Can I use coconut flour instead of almond flour?
I have not done a full test batch with coconut flour, but I know from years of working with it that coconut flour absorbs significantly more liquid than almond flour. My estimate is about 2.5-3 tablespoons of coconut flour to replace the 2/3 cup of almond flour, and you may need extra water. The flavor and texture will be different, so start small and adjust.
Can I make these in an air fryer instead of frying?
I have made keto chips in my air fryer and they work, but I prefer frying for this recipe. Air frying at 350 degrees for 6-8 minutes gets you a crispy chip, but you lose those bubbly surface bumps that make these feel like real Doritos. If oil is a dealbreaker for you, air frying is a solid backup. Just watch them closely because they go from golden to burnt in about 30 seconds.
Can I make homemade ranch seasoning instead of using a packet?
This recipe already uses a homemade blend (ranch seasoning, smoked paprika, garlic powder, onion powder, salt). If you want to go fully from scratch without any pre-made ranch seasoning at all, I would mix dried dill, dried parsley, garlic powder, onion powder, dried chives, and salt. The smoked paprika is my addition and I would keep it regardless because it adds a savory depth that plain ranch does not have.
How do I keep these chips crispy after storing?
I store mine in an airtight container or zip-top bag at room temperature and they hold their crunch for 5-7 days. The key is making sure they cool completely before you seal the container. If you trap steam, they soften. I have also reheated day-old chips in a 300 degree oven for 3-4 minutes to bring back the crunch.
Can I add cayenne or other spices to the ranch seasoning?
One of my readers, Hannah, added a pinch of cayenne to the ranch blend and said plain ranch "feels boring" now. I tried it after reading her comment and she is right. The slow heat builds and works perfectly with the smoked paprika already in the mix. Start with 1/8 teaspoon of cayenne and go up from there. You could also try chili powder or even a little chipotle for a smokier heat. If you want a full spicy chip, check out my keto Doritos Locos Tacos for that direction.
How do these compare to real Doritos in carbs?
A serving of regular Cool Ranch Doritos has about 18g of carbs. My version comes in around 2-3g net carbs per serving depending on your almond flour brand. That is a massive difference, and I honestly think the texture is closer to real chips than any other low carb version I have tried. The crunch holds up through a whole bowl, which is where most copycat recipes fall apart.
Cool Ranch Doritos were my whole personality in middle school. Missed them so much since going keto. That smoked paprika hit. Not identical but close enough I texted my sister.
Fourth batch now, and I finally cracked the thickness issue from my first two attempts. Rolling the dough between parchment until it's nearly translucent makes the fry way more even. Ranch seasoning clings while the chips are still hot, so dust them right off the oil. Still four stars. The dough tears if you rush it, but the crunch is hard to argue with.
Nearly translucent works way better than just 'thin' as a cue. Mine tears too when the dough warms up, I'll pop it back in the fridge for 10 minutes when that happens.
Frying is what actually makes these work. I've tried at least four different keto chip recipes over the past year, baked almond flour versions, coconut flour, even a puffed cheese crisp situation, and they all had the same problem: they soften fast or crumble before they even hit the bowl. These hold. The xanthan gum does something to the dough I can't fully explain but the crunch is real and it stays real. The ranch seasoning is dialed in too, that smoked paprika adds something the store-bought versions never have. Four stars because I wanted more ranch punch on the finish, but I'm already planning to dust the next batch heavier and I'll be making them again before the week's out.
Made these for game day and my teenager grabbed the entire bowl and moved it to the other side of the couch so no one else could reach it. That told me everything. The ranch seasoning has real depth (the smoked paprika is doing something), and I was genuinely shocked that fried almond flour chips could crunch like that. Making a double batch next time.
Ha, bowl relocation is peak endorsement. Double batch for sure - gone same day every time I make them.
Added a pinch of cayenne to the ranch seasoning mix and it's a completely different chip. Slow heat that builds, and now plain ranch feels boring. Double batch next time.
Cayenne and ranch was always a thing before keto so that tracks. The smoked paprika in there already points that direction. Might crank the cayenne next batch just to see where the ceiling is.
Can you use egg white protein powder?
I haven't tried that substitution yet, so I'm not sure how well it works. If you test it out, let me know. I'd love to hear how it turns out!
Question what if you want to use coconut flour how much flour should I use for this recipe ?
I haven't tried that but I know coconut flour absorbs the liquid better than almond flour so you need less of it. May try 2 1/2 - 3 tablespoons of coconut flour. You can always sprinkle in more or add more water if needed.
Where's the link for corn flavouring ? oops just found it.
Ha, it hides a little. Glad you found it!