Fill stock pot with peanut oil about 1 inch deep

Cut tortillas into triangles or strips

Heat oil on medium high

When oil is ready drop a handful of triangles in & let brown for 45 seconds + depending on how crunchy you like them

Using a metal strainer or spoon- scoop out into bowl lined with paper towels

Immediately sprinkle with popcorn salt & Parmesan cheese.

Shake & toss to coat more evenly.

Enjoy! Will keep for about 24 hours in an airtight container.