1/4 cup grated pepper jack cheese
1/4 cup grated Cheddar
1/4 cup grated Parmesan
Vegetable oil, for frying
20 corn tortillas, quartered
For the cheese powder: Preheat the oven to 175 degrees F. Mix the cheeses and spread in as close to a single layer as possible on a cookie sheet. Bake for 8 hours. The cheese will appear dry and a little greasy. Remove the cookie sheet and blot dry with paper towels. Remove the cheese and place on another clean cookie sheet. Blot again if necessary. Bake until very dry, 2 more hours. Remove the cookie sheet and blot a final time. Allow to cool in a dry place.
Put the cheese crisps in a blender or spice grinder and pulverize. BEHOLD!!! FINGER LICKIN' GOOD CHEESE POWDER! Reserve.
For the chips: Heat 2 inches of vegetable oil to 375 degrees F in a deep skillet. Fry the tortillas, in batches, until golden and crisp, about 3 minutes per batch. Place on a wire rack to drain. While still hot, season with the cheese powder.
Feel free to riff with other flavors by adding powdered herbs, spices or different cheeses. Just remember to make the cheese dry!
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