Awesome. You'll never want to buy a sack of the regular ones again.

Ingredients
* 2 cups vegetable or canola oil
* 10 (6-inch) corn tortillas, each cut into 8 wedges
* Kosher salt for seasoning

Heat oil in a large frying pan or cast iron skillet over medium-high heat until shimmering but not smoking or 350°F on a deep-frying thermometer, about 8 minutes. Meanwhile, line two large plates or baking sheets with paper towels and set aside. When oil is hot, add a few handfuls of tortilla wedges, being careful not to overcrowd, and fry until golden brown, about 2 minutes per side. Remove chips with a slotted spoon to the paper-towel-lined plates or baking sheets and sprinkle with salt. (Check the oil temperature in between batches and adjust heat accordingly.) Repeat with remaining tortillas. Dip to your delight.