Toss them with garlic powder, smoked paprika, ranch seasoning, BBQ spice or go bold with chili lime or dill pickle powder. Go wild. | Let them cool completely before storing, and keep them in an airtight container. A paper towel in the bottom helps absorb any leftover oil. | They’re best fresh but will keep for 2–3 days in a sealed container. If they go soft, pop them in the oven at 300°F for a few minutes to crisp back up. | Yes! Let it cool, strain out the bits, and store it in a jar. Beef tallow holds up really well and can be reused several times. | You can try it! Just lightly coat the slices with oil and air fry in a single layer at 350°F for 10–15 minutes, flipping halfway. Not quite the same crunch, but still good. | Try lining a baking sheet with paper towels, and as you remove them make as much of a single layer as you can. | Store them in layers with paper towels to keep moisture down on the chips. | You can also try crisp them back up in the oven usually. It’s not as good as fresh but it’s not bad. The problem with this is if you put seasonings on them. Depending on what it is, it could bake and taste funny.