Prepare the Tortilla "Flutes": Stack the tortillas and cut them into quarters to create 48 small wedges. To make them flexible, wrap the stack in a damp paper towel and microwave for 30 seconds.

Working quickly, roll each wedge tightly from one pointed corner to the other, forming a thin tube. Dab a tiny bit of water on the final edge to help it stick.

Note: If they keep unrolling, pin them with a toothpick, but usually, the weight of the roll holds them if the tortilla is warm enough.

The First "Dry-Out": Before frying, place the rolled tortillas on a baking sheet and let them sit in a 200°F oven for about 10 minutes. This removes excess moisture, ensuring they don't explode in the oil and that they stay crispy for days.

The Fry: Heat 1 inch of oil in a heavy-bottomed skillet or Dutch oven to 350°F. Fry the rolls in batches of 10 to 12. Use tongs to keep them submerged. Fry for 2–3 minutes until the bubbling mostly stops and they are a deep golden brown.

The Coating (The Critical Step): While the chips are frying, whisk your spice ingredients together in a large bowl.

As soon as the chips come out of the oil, let them drain on a paper towel for only 5 seconds, then immediately toss them into the spice bowl. The "wet" oil on the surface is what allows the powder to bond to the chip. Shake the bowl vigorously until every crevice is coated in red, delicious dust.