Heat 1-inch of peanut oil in a large frying pan over medium-high heat to 350 degrees F.
Arrange the tortillas in a stack and cut into 6 equal wedges like a pizza. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about 1 minute or less. Drain chips on a paper towel-lined plate; sprinkle lightly with House Seasoning and store in an airtight container.
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe courtesy of Paula Deen, 2007