Cut 12 mini round corn tortillas with 3-inch round cutter (if desired, stack 2 or3 tortillas to cut).
Heat the oil for frying into a large skillet (about 2 inches in depth) to 375ºF. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 ½ minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with additional chili lime seasoning. Set aside.