Taco Flavored Tortilla Chips

Home Made Taco Flavored Tortilla Chips

These are just a simple variation on Home Made Tortilla Chips. You can even do this to plain store-bought tortilla chips. You know, when you have a quarter of the bag left and you're tired of the lack of flavor in them, or you've run out of salsa to go with them. They're super easy to make, so why not?
I started putting taco seasoning on tortilla chips a while ago, because when I was a kid I used to LOVE the Doritos Taco Flavored Chips. I think they still make some version of them, but they're not the same. This isn't the same either, but at least I'm not reaching into a bag expecting the same flavor from my childhood and then being let down. 
I can't say that the spice measurements are exact here. I usually just sprinkle away until it looks right and then add more if I need to. Today I added the hot chile powder to give them a nice kick, and I liked them a LOT. The ones you see pictured were gone several hours ago.
So, if you have some corn tortillas, cooking oil, and some taco seasoning around the house, I suggest you try these. Good stuff.

Taco Flavored Tortilla Chips

Ingredients:

• 12 corn tortillas (or more)
• 1 inch of canola oil in a large frying pan
• 2 tablespoons powdered taco seasoning
• 1 teaspoon medium or hot chile powder
• additional salt to taste

Equipment:

• the large frying pan mentioned above
• 2 tongs 
• paper towels
• cookie sheet
• wire rack to fit in cookie sheet, or just over it
• a large sharp knife 
• large bowl or plastic bag

Directions:

Place the wire rack in/on the cookie sheet. Place a double layer of paper towels on top of that.

Heat oil in frying pan over medium-high heat.  You can either check the temp with a thermometer (ready at 375 degrees) or put in a little piece of tortilla when you think it's ready. Be careful to not let the oil get TOO hot.

While oil heats, cut tortillas into eighths, like you'd cut a pizza.  

When oil is hot, fry enough chips to cover the oil with a little overlap, turning a time or two until both sides are a deep golden brown. Remove fried chips to prepared cookie sheet and sprinkle immediately with salt. Repeat with remaining tortilla wedges.
When chips have cooled, place in a large bowl and sprinkle with taco seasoning, chile powder, and more salt, if desired.
Toss chips in the bowl to distribute the seasoning.

If you have any left over, seal in an airtight container for up to a week, I suppose.

Makes a lot of chips.