Preheat the oven to 350°F. Line two baking trays with parchment paper and set aside.
Stack the tortillas and cut 6 wedges for 36 triangles total. Spread the wedges in single layers on each baking tray. Lightly spray the tortilla wedges with canola oil. Move the wedges around to coat the underside of each.
Bake each tray of tortilla wedges for 6 minutes. Overturn the wedges and cook for an additional 7 to 12 minutes, or until the tortillas are dry to the touch. Let cool.
In a bowl, mix together the cheddar cheese powder, paprika, chili powder, garlic powder, salt and sugar.
Lightly spray the tortilla chips with canola oil spray. Holding a chip over the bowl with the cheddar cheese mixture, generously spoon the mixture over the chip. Overturn to remove excess. Repeat with all the chips.
Find cheddar cheese powder in the popcorn aisle of the supermarket (not white cheddar cheese). Or, use the cheese powder that accompanies boxed macaroni and cheese. One packet should be 1/4 cup.