Homemade Air-Fryer Tortilla Chips (Print View)

Quick, crispy golden tortilla chips made in the air fryer, seasoned for a flavorful snack.

# What You'll Need:

→ Tortillas

01 - 6 small corn tortillas

→ Oil & Seasonings

02 - 1 tablespoon olive oil or avocado oil
03 - ½ teaspoon sea salt
04 - ¼ teaspoon smoked paprika (optional)
05 - ¼ teaspoon ground cumin (optional)

# How To Make It:

01 - Set the air fryer to 350°F and allow it to preheat for 2 minutes.
02 - Stack the tortillas and slice each into 6 triangular wedges using a sharp knife or pizza cutter.
03 - In a large bowl, combine tortilla wedges with olive oil, sea salt, smoked paprika, and ground cumin; toss thoroughly to coat.
04 - Place the seasoned tortilla wedges in a single layer inside the air fryer basket, working in batches to prevent overcrowding.
05 - Air fry the chips for 6 to 8 minutes, shaking the basket halfway through to ensure even cooking, until they turn crisp and lightly golden.
06 - Transfer the chips to a wire rack or paper towel to cool; they will continue to crisp as they cool down.
07 - Enjoy with salsa, guacamole, or your preferred dip.

# Expert Insights:

01 -
  • They're ready in barely 10 minutes, which means no excuses for skipping homemade snacks.
  • The air fryer does all the work while you do literally anything else.
  • You taste every bit of that golden, crispy exterior without any of the heavy oil feeling.
  • A batch costs about a dollar and tastes infinitely better than store-bought.
02 -
  • Shaking the basket halfway through is non-negotiable if you want even crispiness; skipping this step creates some soggy stragglers.
  • The chips continue to crisp as they cool, so pull them out when they look almost done, not when they're fully crunchy, or you'll end up with burnt edges.
03 -
  • Don't crowd the basket—even if it takes two batches, the even air flow creates exponentially better results.
  • The moment you see a whisper of golden color, they're probably already done; this recipe is all about catching them at peak crisp before they tip into burnt.
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