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.