Ingredients

• 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
• Kosher salt

Instructions

1. 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.
2. Put the cheese crisps in a blender or spice grinder and pulverize. BEHOLD!!! FINGER LICKIN' GOOD CHEESE POWDER! Reserve.
3. 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.