Save I bought an air fryer on a whim during a late-night scroll, convinced I'd never use it. Then one Sunday afternoon, I had a bag of tortillas about to go stale and no chips for the guacamole I'd already made. I sliced them up, tossed them with oil and salt, and ten minutes later I was eating the crispiest, most satisfying chips I'd ever made at home. Now I make them every week, and that air fryer sits front and center on my counter.
The first time I made these for friends, I set out a bowl still warm from the air fryer alongside salsa verde and black bean dip. Everyone kept asking if I'd picked them up from a restaurant. I didn't admit how easy they were until someone asked for the recipe, and even then, they didn't believe me until I made a second batch while we were all still sitting around the table.
Ingredients
- Corn tortillas: Small ones work best because they fit neatly in the air fryer, and they crisp up with that perfect crunch and toasted corn flavor.
- Olive oil: Just enough to help the seasonings stick and give the chips a golden edge without making them greasy.
- Sea salt: I use flaky sea salt because it clings to the chips and gives you those little bursts of flavor in every bite.
- Smoked paprika: This is optional, but it adds a subtle warmth and a hint of smokiness that makes them feel special.
- Ground cumin: Another optional touch, but it brings an earthy depth that pairs beautifully with any dip.
Instructions
- Preheat your air fryer:
- Set it to 350°F and let it warm up for a couple of minutes. This helps the chips start crisping the moment they hit the basket.
- Cut the tortillas:
- Stack them up and slice through the stack with a sharp knife or pizza cutter, making 6 wedges from each tortilla. They don't have to be perfect.
- Season the wedges:
- Toss them in a big bowl with the oil, salt, and any spices you're using. Use your hands to make sure every piece gets coated.
- Arrange in the basket:
- Lay them out in a single layer, overlapping as little as possible. If they're crowded, they'll steam instead of crisp, so work in batches if you need to.
- Air fry and shake:
- Cook for 6 to 8 minutes, shaking the basket halfway through so they brown evenly. You'll know they're done when the edges turn golden and they feel firm.
- Cool on a rack:
- Move the chips to a wire rack or a paper towel. They'll crisp up even more as they cool, so don't worry if they seem slightly soft at first.
- Serve immediately:
- Pile them into a bowl and set out your favorite dips. They're best eaten fresh, still faintly warm.
Save There's something satisfying about pulling a batch of homemade chips out of the air fryer and hearing that first crunch when you break one in half. It's such a small thing, but it always makes me smile, especially when I remember how skeptical I was that anything this easy could turn out this good.
Flavor Variations
Once you've made the basic version a few times, start playing with the seasonings. I've done lime zest and chili powder for a tangy kick, garlic powder and dried oregano for an Italian vibe, and even a sprinkle of cinnamon sugar for a sweet snack that disappeared in seconds. The base recipe is forgiving, so trust your instincts and use what you have.
Storage and Freshness
If you have leftovers, store them in an airtight container or a resealable bag once they've cooled completely. They'll stay crisp for up to three days, though in my house they rarely last that long. If they do soften a bit, you can pop them back in the air fryer for a minute or two to bring back the crunch.
Serving Suggestions
I love these chips with chunky salsa, but they're just as good with queso, bean dip, or even just a squeeze of lime. They also make a great base for nachos if you're feeling ambitious.
- Try them with a smoky chipotle salsa for extra heat.
- Serve alongside a big batch of guacamole and let people build their own loaded bites.
- Crumble any broken pieces over a taco salad for added texture.
Save These chips have become one of those recipes I make without thinking, the kind that fills the kitchen with a warm, toasty smell and makes everyone wander in asking what's cooking. I hope they become that easy comfort for you, too.
Recipe FAQ
- → Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used but may require slightly less cooking time and result in a different texture.
- → How do I make the chips extra crispy?
Air fry them until lightly golden and transfer to a wire rack to cool, allowing residual heat to crisp them further.
- → What seasoning options work well with these chips?
Sea salt, smoked paprika, ground cumin, chili powder, and lime zest all enhance flavor beautifully.
- → Can I store the chips after cooking?
Yes, once cooled, store chips in an airtight container for up to 3 days to maintain freshness.
- → What oil is best for coating the tortillas?
Olive oil or avocado oil works well, providing a healthy fat that crisps nicely without overpowering the flavor.