Preheat the oven to 350F.
I usually let the tortillas sit on the counter for a bit before using them. This will dry them out and help them crisp up.
Cut the tortillas into sixths (or any size you want).
Brush a thin layer of oil onto a baking sheet. Add the tortilla chips, forming a single layer. Add a thin layer of oil to the top of the chips. I use an olive oil sprayer, but you can use a pastry brush (or even your fingers). Season with salt.
Bake for 10-15 minutes or until the edges are turning brown. (This batch took 13 minutes).
Give another sprinkling of salt and serve immediately.
If you want to make the Pepita seasoning, start by roasting 1/4 cup pumpkinseeds in a dry skillet over medium heat. When they start to pop and turn golden brown they are roasted enough (4-6 minutes). Add them to a blender or food processor and grind them down to a fine consistency.
Add the ground pepitas to a mixing bowl and combine with 1/2 teaspoon New Mexican chili powder, 1/2 teaspoon chipotle powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon salt. Mix well and sprinkle liberally over the baked tortilla chips.