Instructions: In a cast-iron skillet, heat the oil to the smoking point, then add the tortilla pieces and fry them. Turn them often, until they are crisp and evenly colored. Transfer chips to a towel-lined sheet pan. Drain the oil and lower the heat. Sprinkle the Chili Powder Blend and salt over the tortilla pieces. Cook, 1 to 2 minutes, tossing constantly. Cool on paper towels to absorb any excess oil.

This recipe yields about 8 cups.

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