Heat a small to medium-size skillet on low to medium heat and add the canola oil. Add a tortilla wedge in the oil and when the oil starts to bubble add more tortilla wedges.
Carefully watch the oil; if it gets too hot, lower the heat. Once the bottom sides of the tortillas turn a golden color, using tongs, carefully turn them over.
Once both sides of the chips are a golden color, remove them from the pan on to a paper towel-lined large plate. Continue the process in batches with the remaining chips.
Drizzle lime juice on the chips. Sprinkle Chipotle chili powder and salt on the chips.
In a large bowl, add the chips and gently toss them so that the Chipotle powder and salt cover all sides. Serve with guacamole, salsa, or by themselves.