Save I bought an air fryer on a whim during a kitchen appliance sale, mostly because everyone kept raving about it. For weeks it sat on the counter untouched until one afternoon I had friends coming over and realized I had no snacks. I grabbed a stack of corn tortillas, brushed them with oil, and tossed them in. Eight minutes later, I had a bowl of shatteringly crisp chips that tasted better than anything from a bag. That was the moment I stopped doubting the hype.
The first time I made these for a party, I set out a bowl and turned my back for maybe two minutes. When I looked again, the bowl was empty and my friend was asking if I had more tortillas. Now I always double the batch because I know half will disappear before they even make it to the table. Theres something about warm, freshly made chips that people just cant resist.
Ingredients
- Corn tortillas: The foundation of everything here, look for ones that feel pliable and fresh, not dry or cracked, because they crisp up so much better and the flavor is sweeter.
- Olive oil: Just enough to help the seasonings stick and encourage browning, you can swap in avocado oil if you want a more neutral taste.
- Sea salt: This is where you build the base flavor, and flaky sea salt gives a nice burst when you bite down instead of disappearing into the background.
- Smoked paprika: Optional but it adds a subtle warmth and a hint of campfire that makes these feel a little more special than plain salted chips.
- Ground cumin: Another optional layer that brings an earthy depth, especially if youre pairing these with something bright like salsa verde or guacamole.
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it run empty for about two minutes. This ensures the chips start crisping the moment they hit the basket instead of steaming first.
- Cut the tortillas:
- Stack them neatly and slice through with a sharp knife or pizza cutter to make six even wedges from each tortilla. Keeping them uniform helps them cook at the same rate.
- Season the wedges:
- Toss them in a big bowl with the oil, salt, and spices, using your hands to make sure every piece gets coated. This step is messy but worth it for even flavor.
- Arrange in the basket:
- Lay the wedges in a single layer without overlapping, even if it means working in batches. Crowding them will leave you with floppy, unevenly cooked chips.
- Air fry and shake:
- Cook for six to eight minutes, pausing halfway to shake the basket so the chips brown evenly on all sides. Youll know theyre ready when the edges curl and turn golden.
- Cool and serve:
- Move the chips to a wire rack or paper towel and let them sit for a minute or two. Theyll firm up as they cool and reach that perfect snap.
Save 
Save One night I made a huge batch of these and sat on the couch with a bowl of guacamole, planning to watch just one episode of a show. Three episodes later the bowl was empty and I felt no regret. Sometimes the simplest things end up being exactly what you need, and these chips have that kind of quiet magic.
Flavor Variations to Try
Once you get the basic version down, its easy to play around with the seasonings. Ive added lime zest and chili powder for a tangy kick, garlic powder and dried oregano for an herby twist, and even cinnamon sugar for a sweet version that pairs beautifully with chocolate hummus. The air fryer doesnt care what direction you take it, it just wants you to have fun.
Storage and Freshness
If you somehow have leftovers, let the chips cool completely before sealing them in an airtight container or zip-top bag. Theyll stay crisp for up to three days, though I find they taste best within the first day or two. If they do soften a bit, you can pop them back in the air fryer at 300°F for a minute to bring back the crunch.
Serving Suggestions
These chips are incredible with classic salsa and guacamole, but theyve also become my go-to base for nachos, chilaquiles, and even crumbled over soups for texture. I love them alongside a cold beer or as part of a snack board with cheese, olives, and pickled vegetables.
- Try them with a smoky black bean dip or a creamy cashew queso for something different.
- Crumble them over a taco salad or grain bowl to add crunch without weighing things down.
- Serve them warm right out of the air fryer for the ultimate first impression at any gathering.
Save 
Save Theres something deeply satisfying about making your own chips, especially when it takes less time than running to the store. I hope these become a staple in your kitchen the way they have in mine.
Recipe FAQ
- → What type of tortillas work best?
Small corn tortillas are ideal for crispiness and traditional flavor, but flour, whole wheat, or gluten-free tortillas can also be used with slight adjustments in cooking time.
- → How do I achieve maximum crispiness?
Cut tortillas into even wedges, toss with a light coating of oil and seasonings, and arrange chips in a single layer without overcrowding the air fryer basket.
- → Can I add extra flavors to the chips?
Yes, adding a pinch of chili powder or lime zest before air frying adds a nice zing and depth of flavor to the chips.
- → How should I store leftover chips?
Store cooled chips in an airtight container to maintain crispness for up to three days.
- → Are these chips suitable for dietary restrictions?
These chips are vegan and dairy-free when made with corn tortillas and suitable oils. Always check tortilla packaging for allergens like wheat or gluten.