Stack the tortillas and cut the pile into 6 triangles (36 chips).
Place the tortilla triangles in a bowl and drizzle with half of the olive oil. Toss the chips with the oil. Add the remaining olive oil and toss again to lightly coat the chips.
In a small bowl, stir together the rosemary, smoked paprika and salt. Sprinkle half of the mixture of the tortilla pieces. Toss. Sprinkle over the rest of the spice mixture. Toss again to coat the tortillas.
On a large baking sheet, spread the tortillas in a single layer (see Note below).
Bake for 10 minutes. Gently flip the chips and bake for an additional 4 minutes. Let cool. The chips will crisp more as they cool. Serve.