Air Fryer Tortilla Chip
These air fryer tortilla chips come out shatteringly crisp, golden at the edges, and loaded with that toasty corn flavor you only get from making them fresh. Three ingredients, one batch at a time, and they'll disappear faster than you made them.
Ingredients
- 8 corn tortillas 5–6 inch / taco size
- 1 tbsp olive oil or avocado oil spray
- ½ tsp fine sea salt plus more to taste
- Optional Seasonings choose one:
- ½ tsp smoked paprika
- ½ tsp chili powder + ¼ tsp cumin
- ½ tsp garlic powder + pinch of cayenne
- 1 tsp nutritional yeast + ½ tsp smoked paprika dairy-free "cheesy"
Instructions
- Preheat your air fryer to 350°F (175°C) for 3–5 minutes.
- Lightly brush or spray both sides of each corn tortilla with oil. Sprinkle with salt.
- Stack the tortillas and cut into 6 equal triangles using a sharp knife or pizza cutter, like cutting a pizza.
- Working in batches, arrange tortilla wedges in a single layer in the air fryer basket — no overlapping.
- Air fry at 350°F for 4 minutes, then shake the basket or flip with tongs.
- Continue cooking for 2–3 more minutes until chips are deep golden and crisp at the edges.
- Transfer to a wire rack to cool for 2–3 minutes — they crisp up further as they cool.
- Repeat with remaining batches. Season with any additional salt or spice while still warm.