Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Place the tortillas on a cutting board and cut them into triangles (like tortilla chips). Place the chips on the prepared baking sheet into an even layer. Make sure they don't touch each other or are overlapping.
In a small bowl, whisk together the maple syrup, oil, cinnamon, cardamom, ginger, nutmeg, vanilla extract, and salt. Using a pastry brush, brush all the tortilla chips with the liquid. Flip the tortilla chips and brush the other side as well.
Bake for 7-8 minutes, flipping the chips halfway through baking, or until the tortilla chips are caramelized (keep an eye on it to make sure they don't burn). Remove from the oven and let cook for about 10 minutes before transferring to a serving bowl. Chips will be soft straight from the oven but will become crispy as they cool.
Serve as is, or dip in apple sauce or chocolate sauce! These tortilla chips are best served the same day, after a day the chips tend to lose some of their crispiness.
* The tortillas I used were made of corn and wheat.