1. Corn tortillas (you may also use flour tortillas if you wish).
2. Peanut oil. (Excellent oil to use for high temperature cooking) - unfortunately some people are allergic to peanuts and that would also mean they could react to peanut oil also - in that case you may use vegetable oil or canola.
3. Seasonings: Garlic powder, salt, and black pepper.
Heat up the peanut oil in a cast iron skillet (well, really anything that is deep will do - an electric fryer would do well). Cut the corn tortilla chips into sections (with a pizza cutter or something similar). When the oil is hot enough (a good way of testing the oil is to stick the end of a wooden spoon directly into the oil, and when you notice small bubbles around the spoon, then the oil is hot enough and you are ready to cook the tortilla "chips"). Be careful with the hot oil (if you ever had the misfortune of being scorched before, you know what I mean). The cooking process takes hardly any time at all. For me, I just drop the tortilla chip sections and flip them for even cooking. They turn light brown really fast. Again, they cook so fast you can ruin them in less than a minute, if you aren't careful. When you get them out of the oil, place them on a plate or basket with a paper towel under them. Season them with the "seasonings" mixture, preferably while they are fresh and hot out of the oil, so that the seasonings stick.
1. Your favorite store bought or home made salsa.
2. Fresh Avocado Salsa (I think it is the first recipe in this blog).
3. Melted cheese or cheese dip. (You can even add some Jalapenos for an added zing).