Preheat oven to 350 degrees F.

Spray two half baking sheets (or one full size sheet) with nonstick cooking spray; set aside.

Cut each tortilla into 6 wedges. Place all cut tortillas in a large resealable bag.

Drizzle olive oil on top, seal the bag and shake to evenly coat tortilla wedges. Spread coated tortilla wedges in a single layer on prepared pans.

In a small bowl, combine salt, cumin and chili powder and sprinkle on top of wedges.

Bake for 10 minutes, rotate the pan, and bake for 10-12 additional minutes until chips are golden brown and crisp.