1. Heat oil in a deep, heavy skillet to 375° F.2. Bring a large saucepan of water to a boil over high heat. Add jalapeños and boil 2 minutes. Transfer jalapeños to an ice bath to cool for about 3 minutes, then place them on a plate lined with paper towels. 3. Slice jalapeños lengthwise, careful not to cut all the way through, then slice at the top from side to side to create a T-cut. Open the peppers and remove seeds and veins from jalapeños.4. Using a food processor, pulse the chips of your choice until crushed into fine crumbs, then place them in a shallow bowl. Place flour in a second shallow bowl and the beaten egg in a third shallow bowl. Using the same food processor, combine cream cheese, Cheddar cheese, onion powder, and garlic powder. Pulse until smooth.5. Stuff jalapeños with cheese mixture, careful not to over stuff so peppers will close at the cut.6. Coat each jalapeño in flour, dip in the beaten egg, then cover with the crushed chip crumbs. To double coat, dip back in the egg and then back in the chip crumbs to cover. Repeat this process for each jalapeño popper.7. Fry the coated peppers in oil for 2–3 minutes, or until crust is golden brown. Drain on a wire rack or paper towels.8. Serve with a favorite side like ranch or sour cream and enjoy!