Espresso and Lime

1 Preheat your oven to 375 degrees
2 Line two 13"x9" baking sheets with parchment paper
3 Combine 1/8 cup of granulated sugar, 1 teaspoon of cinnamon, 1/4 teaspoon of all spice and 1/8 teaspoon of cardamom
4 Brush melted butter over each tortilla and and sprinkle with spices
5 Stack the seasoned tortillas into two stacks of five tortillas
6 Cut each stack into 6 equal portions
7 Place the chips, seasoned side down, onto the parchment lined baking sheets
8 Brush the other sides with butter and sprinkle remaining spices over the chips
9 Bake at 375 degrees for 10-12 minutes
10 Carefully transfer the chips onto cooling racks by sliding the parchment paper off of the baking sheets
11 Allow the chips to cool for 15 minutes before serving (chips will become more crisp as they cool)
12 Store in an airtight container at room temperature