(Optional) In a food processor, clean coffee grinder, or spice grinder, blitz the chipotle, salt, and sugar until fine (this will help the seasoning stick to the chips more uniformly.)

To dry tortillas, spread in a single layer and leave out for 4-5 hours to overnight, or, dry them in the oven. To dry in the oven, heat to 200F and place the tortillas directly on the racks in a single layer. Bake for 10 minutes.

When the tortillas have been dried, make a stack and use a large knife to cut the tortillas into 4 or 6 wedges, depending on your size preference.

In a dutch oven or heavy bottomed pot, heat 1 inch of oil to 360F

Fry tortillas in batches until golden (the chips will still be quite pale while frying, but will be crisp and firm, and the color will intensify as they cool), flipping and stirring occasionally, about 3 minutes. Note that the chips will stop bubbling fiercely after about 40 seconds or so- don’t be alarmed, they are still cooking just fine!

Scoop with a heat proof slotted spoon or spider and drain in a large bowl lined with paper towels.

Sprinkle with seasoning mix immediately while the chips are still hot for maximum spice coverage! Use a spoon to flip the chips so you don’t burn your fingers.

Drain one batch at a time, transferring cooled chips to a clean bowl.

Remember to let the oil come back to 360F between frying batches.