- 6 5- to 6-inch corn tortillas
- Canola oil
- Salt, cumin, and chili powder, to taste
- Preheat oven to 375°F. Lightly brush tortillas with canola oil. Stack tortillas and cut into 6 wedges. Spread wedges in single layer on baking sheet. Sprinkle chips with salt, cumin, and chili powder. Bake until crisp, about 12 minutes.