Homemade Air-Fryer Tortilla Chips (Printable)

Crispy golden tortilla chips air-fried with olive oil and spices, ideal for quick, tasty snacks.

# What You'll Need:

→ 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)

# How to Make It:

01 - Preheat the air fryer to 350°F for 2 minutes.
02 - Stack the tortillas and cut each into 6 triangle wedges.
03 - Place the tortilla wedges in a large bowl, drizzle with olive oil, and sprinkle with sea salt, smoked paprika, and cumin. Toss to coat evenly.
04 - Place tortilla wedges in a single layer inside the air fryer basket. Cook 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 golden.
06 - Transfer chips to a wire rack or paper towel to cool, allowing them to crisp further.
07 - Serve the chips with salsa, guacamole, or preferred dips.

# Expert Suggestions:

01 -
  • You get restaurant-quality crunch with a fraction of the oil and guilt that comes with deep frying.
  • The whole thing takes less time than it takes to heat up a conventional oven, which feels like cheating in the best way.
  • They're naturally vegan and dairy-free, so there's no recipe tinkering needed for dietary accommodations.
02 -
  • Overlapping chips will steam instead of crisp, which I learned the hard way by trying to fit too many into one batch and ending up with a sad, limp batch in the middle.
  • The shake halfway through is non-negotiable—bottom chips brown faster than top ones, and that quick stir is the difference between even doneness and frustration.
03 -
  • Slightly thinner tortillas crisp faster and more evenly than thick ones, so if your package offers options, reach for the thinner stack.
  • Don't skip the halfway shake—it's a small gesture that makes a massive difference in how uniformly golden and crispy your chips turn out.
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