Baked Tortilla Chips

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

1 Preheat oven to 350 degrees F (175 degrees C).
2 Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet.
3 In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist.
4 Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips.
5 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.