1 package (16 ounces) flour tortillas (6 or 7 inches in diameter), cut into triangular wedges *
1 Tablespoon chili powder
1 Tablespoon salt
Preheat the oven to 350° F. Coat a nonstick baking sheet with nonstick cooking spray. Spread out the tortilla triangles on the sheet in a single layer. (Do this in batches if you have to, or on 2 sheets.) Dust the tortillas with chili powder and season with salt to taste.
Bake for 20 minutes, tossing occassionally, until golden and crisp. Let the chips cool on the baking sheet. If not eaten immediately, store in an airtight container at room temperature for up to 1 week.