Preheat oven to 350 degrees F (175 degrees C). Cut each tortilla into 8 chip sized wedges and arrange the wedges in a single layer on a cookie sheet. In a mister, combine the oil and lime juice. Mix well and spray each tortilla wedge until slightly moist. Combine the cumin, chili powder and salt in a small bowl and sprinkle on the chips. Bake for about 7 minutes. Rotate the pan and bake for another 8 minutes or until the chips are crisp, but not too brown.
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Death Valley averages less than 2 inches each year and tops the list as the hottest, driest spot in North America. A major factor contributing to Death Valley's extraordinarily dry weather is the rain shadow effect.ettest month ever recorded in Death Valley - 2.59 inches of rain in January. Hottest summer on record - 40 days over 120Â° F. 6.09 inches of rain-wettest rainy season (July-June) on record.