Whisk together the oil, garlic powder, chili powder, and salt in a large bowl. Use your hands to very gently toss in the corn tortilla wedges to coat. Alternatively, you can use a pastry brush to brush the seasonings all over the tortilla wedges. Getting oil all over the tortillas will help prevent burning while baking.
Arrange the seasoned tortilla wedges on a large baking sheet (a little bit of overlap is fine, but try to spread them out in a single layer if possible).
Bake until golden on both sides, about 8 minutes on the first side, and 5 minutes on the second side. Check on the chips towards the end of the baking time to make sure they're not burning. Allow to cool and enjoy!
For a non-spicy "lazy" version of baked tortilla chips, you can spray the tortilla wedges with oil spray (using this oil sprayer!) on both sides and sprinkle with sea salt, for a non-spicy tortilla chip.Try swapping some of the chili powder for any of these seasonings: ground cumin, pinch of cayenne pepper, pinch of ground coriander, taco or fajita seasoning, squeeze of lime or lemon, smoked paprika, few drops of liquid smoke.Serve with: guacamole, salsa, on top of vegan taco soup, with vegan nacho cheese or refried bean dip.Store in a sealed air-tight container or bag for up to 5 days (or less days if in a humid climate). If they start to get a little stale, you can always crisp them up in the oven by baking at 350F for 2-3 minutes.The nutrition facts will vary based on the actual corn tortillas you use, and assume 12 chips (2 tortillas) per serving.