Soak the dried corn overnight in water for at least 12 hours, drain in a colander and let sit for a while and dry on a paper towel lined sheet pan in only layer for at least an hour plus pat them dry, you want these really dry before frying them to avoid splatter flare ups in the oil.

Heat the oil to 350 degrees in a heavy Dutch oven if you have one, I used a 5 quart size but a 4 quart will also work

Fry the corn in two batches for approximately 8 to 10 minutes or until a deep golden brown, lay on a paper towel lined sheet pan

Season with my Sweet & Spicy BBQ seasoning or my Vegan Nacho seasoning or plain kosher or sea salt while hot, if you don't want to make my seasoning recipes, look in your pantry, I'm sure you have lots of options there like taco seasoning, ranch mix or Cajun seasoning... season to taste, you don't want these too salty.