Homemade Air-Fryer Tortilla Chips (Printable)

Golden, crispy corn tortilla chips with olive oil and spices, cooked quickly in an air fryer.

# Components:

→ Tortillas

01 - 6 small corn tortillas

→ Oil & Seasonings

02 - 1 tablespoon olive oil or avocado oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon smoked paprika (optional)
05 - 1/4 teaspoon ground cumin (optional)

# Method:

01 - Preheat the air fryer to 350°F for 2 minutes.
02 - Stack tortillas and cut each into 6 wedges to create chip-sized triangles.
03 - Place tortilla wedges in a large bowl, drizzle with olive oil, sprinkle with sea salt, smoked paprika, and ground cumin, then toss to coat evenly.
04 - Arrange tortilla chips in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
05 - Air fry for 6 to 8 minutes, shaking the basket halfway through, until chips are crisp and lightly golden.
06 - Transfer chips to a wire rack or paper towel to cool; they will continue to crisp as they cool.
07 - Serve chips with salsa, guacamole, or your preferred dips.

# Expert Advice:

01 -
  • They taste better than store-bought and you control exactly what goes on them.
  • Cleanup is a breeze compared to dealing with a pot of hot oil.
  • You can make just enough for right now, or triple the batch for a crowd.
02 -
  • Don't skip the shake halfway through, or you'll end up with some chips that are perfect and others that are still pale and chewy.
  • Let them cool completely before storing, or trapped steam will make them soggy within an hour.
03 -
  • Use a pizza cutter to slice the tortillas quickly and evenly, especially if you're making a big batch.
  • If your air fryer runs hot, start checking the chips at the 5-minute mark to avoid burning.
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