2) Arrange the tortillas in a stack and cut into 6 equal wedges like a pizza. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less.
3) Drain chips on a paper towel-lined plate; sprinkle lightly with house seasoning and store in an airtight container.
For house seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.