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Heat oil in a dutch oven or deep fryer and heat to 350F. You want about 2 inches of oil minimum.
Cut the uncooked tortillas into wedges, like pizza slices.
In a medium bowl, mix together the ranch seasoning, paprika, garlic, onion, and salt. The seasoning works best super fine, so you can pulse in a blender if you would like, but its optional.
Working in batches, fry the tortillas until crispy, about 3 minutes per batch. I used a wooden spoon to press the tortillas down one at a time to let some of the air out, otherwise they can puff up very easily. Be careful with this step because the oil can bubble up.
Place the fried tortillas on a paper towel lined plate and sprinkle with seasoning. Toss to combine, then sprinkle the flip side. You want to do this right after removing from the oil. Allow to cool.
Repeat with the rest of the tortillas. This will make quite a bit of tortillas, about 5-6 dozen for the amount of seasoning. You can also keep the seasoning in an airtight container for later use!
Store chips in an airtight container for up to two weeks. Enjoy!