• 1/4 cup nutritional yeast or powdered cheddar cheese
  • 1 tablespoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 6 cups vegetable oil, for frying
  • 24 (6-inch) corn tortillas


  1. In a gallon plastic storage bag, combine cheddar, paprika, onion powder and garlic powder. Set aside.
  2. In a deep, heavy-bottom pot, heat the oil to 350 degrees.
  3. Cut the tortillas into quarters and fry in batches until golden and crispy.
  4. Transfer to a rack to drain and cool slightly.
  5. Add tortilla chips to the plastic bag and shake to coat with seasoning.
  6. Serve immediately or store in an airtight container for up to 3 days.