Preheat oven to 400 degrees.

Start with baking the chips. Put about 1/4 cup of olive oil in a little bowl and using a pastry brush, brush the oil over the tortillas.

Cut tortillas into fourths and place evenly on a greased baking sheet.

Sprinkle with salt and bake for 12-15 minutes, depending on how golden and crispy you want the chips. Repeat process until you've used all the tortillas.

While that is baking, put chili beans, cream cheese, and Greek yogurt in a 2 quart slow cooker and turn on low for two hours, occasionally stirring to combine.