Um yum :) These were insane and awesome!!! We ate these with: Chicken Enchilada Soup
In a pan or skillet, heat about a 1/4 inch of vegetable oil (I use canola) to medium heat.
Using your pizza cutter, cut the tortillas into thin strips. Test your oil by flicking a bit of water into it. If it sizzles, it’s ready. If it splatters, it’s too hot–turn down the heat and try again in a few minutes.
When the oil is ready, toss your tortilla strips into the hot oil and stir them around on a regular basis so they don’t burn. When they start getting golden and crispy, remove them to a paper towel to drain and sprinkle with salt.