Instructions

• Stack the 8 tortillas and cut each into 8 wedges. Set the wedges aside.
• Pour the 1 cup cooking oil into a large skillet or frying pan so the oil reaches at least 1/4 inch depth in the pan. Heat over medium-high until the oil reaches about 350°F (175°C) or is hot enough that a small test piece sizzles and bubbles when added.
• Test the oil by frying one small tortilla piece. If it sizzles and the oil bubbles around it, the oil is ready. Adjust heat as needed.
• Fry a few wedges at a time (do not overcrowd the pan), placing them carefully into the oil with metal tongs so they form an even layer. Fry, turning occasionally with a slotted spoon or tongs, until the chips are lightly browned and crisp, about 1–2 minutes per batch. If they brown too quickly, lower the heat and let the oil cool slightly before continuing.
• Use tongs or a slotted spoon to transfer cooked chips to a paper towel–lined plate. Blot excess oil with another sheet of paper towel, then transfer the chips to a dry, clean baking sheet or serving platter to keep them crisp.
• Repeat steps 4–5 with the remaining wedges until all chips are cooked.
• While the chips are still warm, sprinkle evenly with 1 tablespoon coarse salt (or more if needed), 1 teaspoon garlic powder, and 1 teaspoon onion powder. Toss or shake gently to coat.