Pin this I was halfway through a game night when someone asked if I had chips. I didnt, but I had tortillas and an air fryer that had been sitting idle all week. What started as improvisation turned into the crispiest batch of chips Id ever made, and I havent bought a bag since. The kitchen smelled like toasted corn and olive oil, and within minutes everyone was hovering near the counter waiting for the next batch. Its one of those recipes that feels too simple to be this good, but thats exactly why it works.
I made these for a birthday party once and set out three different dips just to see what would happen. People kept coming back, not for the dips, but for the chips themselves. One friend asked if Id fried them in something special. I just laughed and told her it was olive oil and an air fryer. She didnt believe me until I made another batch right there in front of her. Watching those triangles turn golden through the air fryer window never gets old.
Ingredients
- Corn tortillas: Small ones work best because they fit the air fryer basket without much trimming, and they crisp up faster than thick flour versions.
- Olive oil: A light drizzle is all you need to help the seasoning stick and create that golden edge; avocado oil works just as well if you have it.
- Sea salt: Flaky sea salt gives you little bursts of flavor instead of an even coating, which makes each bite feel intentional.
- Smoked paprika: This adds a hint of warmth and depth without any heat, and it turns the chips a shade darker in the best way.
- Ground cumin: Just a pinch brings out the corn flavor and makes the whole batch smell like a street taco stand.
Instructions
- Preheat your air fryer:
- Set it to 350°F and let it run empty for two minutes. This ensures the first batch crisps evenly instead of steaming.
- Cut the tortillas:
- Stack them up and slice through the whole pile at once with a sharp knife or pizza cutter, creating six triangles per tortilla. It saves time and keeps the shapes consistent.
- Season generously:
- Toss the wedges in a bowl with olive oil, salt, and spices until every piece glistens. Dont be shy, the oil helps everything stick and crisp up beautifully.
- Arrange in a single layer:
- Lay the chips flat in the basket without overlapping. Crowding them leads to soft spots, and you want every edge to turn golden.
- Air fry and shake:
- Cook for six to eight minutes, pausing halfway to shake the basket so the chips brown evenly. Youll start to smell toasted corn when theyre close.
- Cool on a rack:
- Move the hot chips to a wire rack or paper towel and let them sit for a minute. They firm up as they cool and become impossibly crunchy.
- Serve immediately:
- Pile them on a plate with salsa, guacamole, or whatever dip you love. They taste best when theyre still warm and crackling.
Pin this My nephew was visiting and asked if he could help. I handed him the pizza cutter and let him slice the tortillas into wobbly triangles that were nowhere near uniform. When they came out of the air fryer, he was so proud of the misshapen chips that he ate half the batch before I could even set out the salsa. That afternoon taught me that perfection doesnt matter when something tastes this good.
Flavor Variations
Ive tried these with lime zest and chili powder for a tangy kick, and once I dusted them with cinnamon sugar after cooking for a sweet version that disappeared in seconds. You can also brush them with a little garlic oil before air frying if youre serving them with a creamy dip. The base recipe is so forgiving that you can experiment every time and never get bored.
Storage and Freshness
I keep mine in a glass jar with a loose lid, and theyve stayed crisp for up to three days without any tricks. If they do soften, a quick two minute reheat in the air fryer brings them back to life. I learned the hard way not to seal them in plastic while theyre still warm, because the moisture gets trapped and ruins the texture by morning.
Choosing Your Tortillas
Corn tortillas give you that authentic crunch and slight sweetness, but flour tortillas work too if you watch them closely since they brown faster. Ive used whole wheat and gluten free versions with success, though the gluten free ones can be a little more delicate when youre cutting them.
- Look for tortillas without too many additives, because cleaner ingredients crisp up better.
- Slightly stale tortillas actually work great for this, so dont toss them if theyve been sitting in the fridge.
- If your tortillas are large, cut them into eight wedges instead of six so they fit the basket easier.
Pin this Theres something satisfying about pulling warm, golden chips out of the air fryer and knowing you made them from scratch in less time than delivery would take. Once you try this, youll never look at a bag of store bought chips the same way again.