Cut into Wedges: Stack the tortillas and, using a sharp knife or pizza cutter, slice them into 6 equal wedges each. You should have 36 chips total.
Heat the Oil: Pour enough oil into a deep pan to submerge the chips and heat it to 350°F / 175°C. A candy thermometer is great for accuracy.
Fry in Batches: Carefully place 4-6 tortilla wedges into the hot oil, making sure not to overcrowd the pan.
Fry Until Golden: Fry for 1-2 minutes per side, using tongs to flip, until the chips are golden brown and crispy.
Drain and Cool: Use a slotted spoon to transfer the hot chips to a paper towel-lined plate to drain excess oil.
Season Immediately: While the chips are still hot, sprinkle them generously with sea salt and black pepper.
Serve and Enjoy: Serve immediately with your favorite keto-friendly dips and toppings like salsa, guacamole, or sour cream.
Keep the Oil Hot: Use a thermometer to keep your oil at a steady 350°F / 175°C. Oil that's too cool will make soggy chips, and oil that's too hot will burn them.
Season Immediately: Sprinkle salt and spices on the chips the moment they come out of the fryer. The hot oil helps the seasoning stick perfectly.
Don't Crowd the Pan: Fry in small batches of 4-6 chips at a time. Overcrowding drops the oil temperature, leading to greasy, limp results.
