1 (12 ounce) package corn tortillas

1 tablespoon vegetable oil

3 tablespoons lime juice

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon salt

Preheat oven to 350 degrees F.

Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.

In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.

Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.

Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown. Serve with salsas, garnishes or guacamole.