Put about half of the oil in a deep saucepan.

Cut the tortillas into chip sized strips.

In a food processor or a blender, blend the lime juice, cilantro, salt, anf flaxseed if wanted until is forms a watery paste.

Soak the tortilla strips in the paste for about half an hour.

Remove the strips and shake extra cilantro lime mixture off.

Dry with paper towels so they aren't soaking in paste.

Heat the oil in the saucepan so it is bubbling.

Drop 4-5 strips into the oil; cook until crispy.

Repeat until you have cooked all of the tortillas.

Drain on paper towls, and let cool.

Sprinkle salt and squeeze lime juice on chips.