Step 1

Heat oil in a large skillet or frying pan over medium-high heat (350°F | 175°C). You want a depth of at least 1/4 of an inch in the base of your pan.

Step 2

Test oil is hot enough by frying a small piece of tortilla in the oil. If the tortilla sizzles and the oil bubbles around it, it's ready.

Step 3

Fry a few chips at a time, placing them carefully in the oil with metal tongs, so that they are in an even layer. Do not overcrowd the pan.

Step 4

Turn them occasionally in the oil with a slotted spoon until lightly browned and crisp, about 1-2 minutes. (If the chips brown too quickly, reduce the heat and let the oil cool for a minute before continuing.)

Step 5

Use tongs or a slotted spoon to transfer chips onto paper towel-lined plate. Blot the chips of excess oil with another sheet of paper towel and transfer them to a dry, clean baking sheet or serving platter.

Step 6

Repeat the cooking process with the remaining chips until all done.

Step 7

Sprinkle salt, garlic powder and onion powder. Add a pinch of chili powder or cayenne for a kick of heat!