Sift: Pass the entire seasoning blend through a fine-mesh sieve into a larger bowl to remove any clumps and ensure a perfectly uniform dust. Set aside.

Prep Tortillas: Stack your white corn tortillas and use a sharp chef's knife to cut them into six even triangles per tortilla.

Heat the Oil: Fill a heavy-bottomed pot with at least 2 inches of frying oil. Attach a deep-fry thermometer and heat over medium until the oil reaches exactly 275°F (do not exceed 300°F).

Fry the Chips: Working in batches to avoid crowding the pot, carefully drop the tortilla triangles into the oil. Fry, agitating gently with a spider skimmer, until the aggressive bubbling subsides and the chips are crisp (about 3-4 minutes per batch).

Season: Using the spider skimmer, lift the crispy chips out of the oil, allowing excess oil to drip off for a few seconds, then transfer them immediately to a large metal mixing bowl.

Toss and Serve: While the chips are still hot and glistening with residual oil, sprinkle a generous amount of your sifted Cool Ranch seasoning over them and toss vigorously to coat. Allow to cool for a few minutes for maximum crunch, and enjoy!