Preheat oven to 350F.
Carefully cut the corn tortillas into 6 wedges. Lay the tortilla wedges onto 1 to 2 baking sheets, depending on the size of the pans.
In a bowl, mix together oil, 2 tbsp of the lime juice and chili powder.
With a pastry brush or marinating brush, brush oil mixture onto the tops of the corn tortilla triangles. Flip the triangles and apple the oil mixture to the other side. You may need to mix the oil frequently with the brush to make sure the chili powder does not settle to the bottom.
Bake for 10-12 minutes or until chips are firm and lightly browned. Be careful not to overcook. Let cool completely.
Calories: 206kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 134mg | Fiber: 4g | Vitamin C: 3.4mg | Calcium: 53mg | Iron: 0.8mg