Pin it I started making these chips on a Tuesday night when I realized I had half a bag of tortillas about to go stale and nothing to do with them. The air fryer was sitting on the counter, and I figured why not try something quick. What came out was better than any bag of chips I'd bought in months—crispy, warm, and somehow more satisfying because I'd made them myself. Now I keep tortillas on hand just for this.
I made a big batch of these for a weekend gathering once, and people kept asking where I bought them. When I said I made them in the air fryer, half the room didnt believe me. The bowl emptied twice as fast as the store-bought tortilla chips sitting right next to it. That was the moment I knew this wasnt just a quick fix—it was something worth repeating.
Ingredients
- Corn tortillas: Small ones work best for snack-sized chips that cook evenly and stay crispy. I stack them before cutting to save time.
- Olive oil: Just enough to help the seasonings stick and give the chips a golden finish. Avocado oil works too if you prefer a more neutral flavor.
- Sea salt: The foundation of flavor. I like coarse salt because you can see and taste every grain.
- Smoked paprika: Adds a subtle smoky warmth that makes these taste more complex than plain salted chips.
- Ground cumin: A little earthiness that pairs perfectly with salsa or guacamole. Skip it if you want something simple.
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it warm up for about 2 minutes. This ensures the chips start crisping immediately instead of steaming.
- Cut the tortillas:
- Stack them and slice into 6 wedges each using a sharp knife or pizza cutter. Uniform pieces cook more evenly.
- Season the chips:
- Toss the wedges in a bowl with olive oil, salt, and spices until every piece is lightly coated. Dont skip the tossing or youll get bland spots.
- Arrange in the basket:
- Lay them in a single layer without overlapping. Crowding makes them soggy, so work in batches if needed.
- Air fry and shake:
- Cook for 6 to 8 minutes, shaking the basket halfway through. The edges should be golden and crisp, not brown.
- Cool and crisp:
- Move the chips to a wire rack or paper towel. Theyll firm up as they cool, so dont worry if they feel slightly soft at first.
- Serve:
- Pair with salsa, guacamole, or eat them straight from the basket. They taste best fresh but hold up well for a few days in a sealed container.
Pin it There was one Sunday afternoon when I made these with lime zest and chili powder, and the whole kitchen smelled like a taqueria. My neighbor knocked on the door asking what I was cooking. I handed her a bowl of chips still warm from the fryer, and she stood there eating them in my doorway for five minutes. Thats when I realized how something this simple could turn into a small moment of happiness.
Flavor Variations
Once you get the hang of the basic version, its easy to play around. A pinch of chili powder and lime zest before air frying gives them a tangy kick thats perfect with guacamole. Garlic powder and a sprinkle of parmesan (if youre not keeping them vegan) makes them taste almost like garlic bread. I even tried cinnamon and sugar once for a dessert version, and it worked better than I expected.
Storage and Freshness
These chips stay crispy for up to three days in an airtight container, as long as theyre completely cool before you seal them up. I learned that the hard way after trapping steam and ending up with chewy chips the next day. If they do soften, a quick 2-minute reheat in the air fryer brings them back to life. Theyre never quite as perfect as fresh, but theyre still better than anything from a bag.
What to Serve Them With
I usually make a quick pico de gallo or grab a jar of salsa verde from the fridge. Guacamole is the obvious pairing, but Ive also served these with a simple black bean dip or even hummus when I was out of avocados. Sometimes I just eat them plain with a squeeze of lime while theyre still warm.
- Pair with fresh salsa, pico de gallo, or salsa verde for a classic combination.
- Try them with guacamole, black bean dip, or even a smoky chipotle hummus.
- Serve alongside tacos or nachos to round out a casual meal.
Pin it Making your own chips feels like a small act of care, even if its just for yourself on a quiet evening. Theyre proof that homemade doesnt have to be complicated to be worth it.
Recipe Questions & Answers
- → What type of tortillas work best for air-frying?
Small corn tortillas are ideal for crispness, but flour, whole wheat, or gluten-free options can also be used with slight adjustments in cooking time.
- → How do I make the chips extra crispy?
Ensure even coating of oil and avoid overcrowding the air fryer basket. Shaking the basket halfway through cooking helps achieve even crisping.
- → Can I add different seasonings to the chips?
Yes, spices like chili powder, lime zest, smoked paprika, or cumin can enhance flavor. Experiment to suit your taste.
- → How long do the chips stay fresh?
Store cooled chips in an airtight container at room temperature for up to three days to keep them crunchy.
- → What temperature should the air fryer be set to?
Preheat the air fryer to 350°F (175°C) before cooking the chips for best results.