I let the canola oil heat to 325 in a cast iron skillet. I fried the rounds in batches. Each batch fried for two minutes. Drain on paper towels. The easiest way to do this is to use a strainer or a spider.
Here's the magic. As each batch comes out, drain the chips on paper towels and salt immediately. Transfer to a serving dish and sprinkle with blue cheese. Repeat until all the chips are done. Try not to drool into the bowl as you layer. You can stash these in a warm oven, about 200 degrees, as you wait for the next batch.