I rarely deep-fry, and by rarely I mean never. Except when I make these. Deep-fried flour tortillas sprinkled with cinnamon and sugar. That's it. I've cut up 30 of the big super burrito-sized tortillas in the last two days; every chip is gone. My high school girls, the man's high school guys, and an impromptu Project Runway viewing party enjoyed the joys of fried flour and lard. Sooo tasty.

1. Fill a sturdy pot (I use cast iron) with canola or vegetable oil. Only fill the pot two-thirds of the way to avoid any potentially damaging hot oil mishaps. Yeah, let's avoid those.
2. Cut your flour tortillas into triangles or squares or octagons... whatever you want. The smaller they are, the crispier they'll be.
3. I don't test my oil; I just put one triangle into the pot to see if there's a sizzle. If there is, it's time to cook.
4. Drop the triangles one by one into the oil, and don't crowd your pan. 

   

5. When you see brown around the edges, flip them. Or if you like them a little less crisp, turn them after just a few seconds. For this job, use a spider or something with lots of slots to drain the oil and something strong enough to handle the heat.

   

6. When the chips are golden brown on both sides, take them out and drain on a few paper towels. IMMEDIATELY coat them generously with an equal mix of cinnamon and sugar. You want to do it while the chips are hot and still a little oily so they soak in all the cinnamon sugar. And seasoning on one side is all you need.

   

Don't they look yummy? And do you see how heavily seasoned they are? Yeah, don't skimp. These will keep in a plastic bag or airtight container for a few days, but I doubt you'll need to worry about these being around long enough to go stale.