Preheat the oven to 350 degrees.

Whisk together the olive oil and lime juice, and brush the mixture on the front and back of each tortilla, sprinkling the kosher salt on after brushing each side.

Stack the tortillas up and cut into chip-size wedges. Arrange the wedges in a single layer on a baking sheet. Sprinkle the wedges with a mixture of chili powder and ground cumin (optional).

Bake according to the type of tortilla used until the chips are crisp and slightly browned: unbaked flour, 10-12 minutes; prebaked flour, 5-6 minutes; corn, 12-14 minutes. Rotate the pan halfway through baking.