Stack tortillas, a few at a time, and cut into six wedges. Transfer to a bowl and toss with your hands to separate them. In a small bowl stir together salt, ground chipotle pepper, and cumin.
Meanwhile, in a 5-qt. pot heat 2 inches of oil over medium-high heat to 375 degrees F. Line a large bowl with paper towels and have a large brown paper bag handy.
Working in small batches, fry tortilla wedges in hot oil 5 minutes or until golden and crisp, stirring occasionally to prevent sticking and turning and submerging them as they cook. Remove with a wire strainer or slotted spoon and drain in prepared bowl.
Between batches, allow oil to return to 375 degrees F. While the next batch is cooking, drop fried chips into the paper bag and sprinkle with some of the salt mixture; shake to coat. Store chips in bag until ready to serve.