Place olive oil, lime juice, chili powder, salt and ground cumin in a small bowl; whisk or stir until the ingredients are fully blended together.

Use a pastry brush to lightly brush sauce onto both sides of each tortilla. Once that has been done, stack all six tortillas on top of each other. Using a sharp knife, carefully slice the stack of tortillas in half, then cut each half stack in half. The stack of seasoned tortillas will be cut into four quarters of equal size.

Preheat air fryer to 350°F. Place the tortilla quarters in the basket of the air fryer in a single layer. NOTE: Cook chips in batches, because they need room for hot air to circulate around them, to ensure they become crunchy. Cook at 350°F. for 6-8 minutes. Air fryers tend to vary in temperature and heat they produce, so keep an eye on chips as they cook, to make sure they don't burn. Check them at the 5 minute mark, and then go from there, a little at a time, until lightly browned.

Once done, remove tortilla chips from air fryer; transfer to a wire rack to cool. The tortilla chips become more crunchy as they cool. Start another batch right away while the air fryer is still hot; continue until all chips are cooked. Store any leftovers in airtight bag or container for up to 5-6 days. Enjoy!