Place your tortillas on a baking sheet or plate and allow it to sit at room temperature for an hour to dry out. Use kitchen scissors to cut into triangles.
Add the oil to a non-stick pan and place it over medium heat. Once hot, add a layer of the tortilla triangles into it and fry for 2-3 minutes, until golden around the edges.
Remove the chips from the pan and place them on paper towel to soak up extra oil. Repeat the process until all the chips are cooked.
Season with salt and pepper and serve with guacamole and salsa.
Notes
* Or store bought keto tortillas like Siesta or Mission foods.TO STORE: Leftovers can be stored at room temperature in an airtight container for up to two weeks. TO FREEZE: Placed the cooled snacks in a ziplock bag and store it in the freezer for up to 6 months.