Heat oil in a large, heavy, deep pot. Add only enough oil to the pot to cover the bottom by no more than a 1/4 inch. You really don’t need that much oil to fry these up because the chips are so thin.

Lay your tortilla on a flat surface. Use cookie cutters to cut out individual chip shapes. Metal cookie cutters work better at cutting the tortillas than plastic, but you can use either kind. (Don’t waste the tortilla scraps! Fry them up with any remaining oil and save them to add to a bowl of tortilla soup or a taco salad.)

Once you think the oil is hot, add a piece of tortilla to the pot. If it bubbles and sizzles around the edges, the oil is hot enough.

Add the cut-out tortillas to the pot in a single layer. Flip over using tongs as soon as the edges begin to brown. If your oil is hot enough it shouldn’t take more then 30 seconds on each side. If your chips begin to brown too quickly, turn down the heat.

Remove the fried chips from the oil using tongs and transfer to a cooling rack set over a rimmed baking sheet to drain off any excess oil. If you don’t have a cooling rack, line a baking sheet with two layers of paper towels and drain the chips on the paper towels.

Evenly season with salt and seasoning mix. Serve with salsa or dip of preference.