8small5 to 6 inch corn tortillas, each cut into 6 wedges
Preheat the oven to 400F.
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.
Arrange the tortilla wedges on a large baking sheet (a little bit of overlap is ok, but try to spread them out in a single layer if possible).
Bake until golden on both sides, about 10 minutes on the first side, and 8 minutes on the second side. Tip: Pull them out just as they start browning on the edges, they will brown a bit more while they sit on the pan.
Cool and serve!
Store in a covered container for up to 5 days at room temperature.