Spice mix, in a bowl mix all the spices really well. Set aside.
Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
Cut each tortilla in 8 triangles, like slicing pizza.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
After the chips cool to room temperature they can be stored in airtight container for 1 month.