Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine S&P and togarashi into a 1/9th pan.
Carefully place small batches of tortillas, about 6 at a time into 350°F fryer oil.
Do not overload the fryer as this will unevenly cook the tortillas. During the frying process, try to keep the tortillas flat, avoiding folded or curled edges as much as possible. Best practice is to flip tortillas throughout frying to prevent folded edges
When light golden brown, remove from hot oil and transfer to a 2" hotel pan lined with paper towels, laying them out in a single layer. While still glistening, season generously by sprinkling each batch with S&P and togarashi.
Cool completely, then transfer to clean airtight food storage containers. Cover, label, date and store for service.
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