Save to Pinterest I bought an air fryer on a whim during a kitchen clearance sale, then let it sit in the box for three weeks because I had no idea what to do with it. One lazy Sunday afternoon, I had a bag of corn tortillas about to go stale and remembered reading somewhere that you could make chips without a drop of frying oil. I figured I had nothing to lose, so I cut them up, tossed them with a little olive oil and salt, and threw them in. Eight minutes later, my kitchen smelled like a taqueria, and I was hooked.
The first time I made these for a group of friends during a movie night, I put out a bowl thinking theyd last through at least one film. They were gone before the opening credits finished. Someone asked if I'd bought them from a fancy market, and I just smiled and said I had a secret weapon in the kitchen. Now every time people come over, they ask if Im making the chips, and I love that something so simple became my signature snack.
Ingredients
- Corn tortillas: Small ones work best because they fit neatly in the air fryer and crisp up fast. If theyre a day or two old, even better, they hold their shape beautifully.
- Olive oil: Just a tablespoon is enough to help the seasonings stick and give the chips a golden finish. Avocado oil works too if you want a higher smoke point.
- Sea salt: Flaky sea salt is my favorite because it clings to the chips and gives little bursts of flavor, but regular salt works just fine.
- Smoked paprika: This adds a subtle smokiness that makes people think you did something fancy. Its optional, but it really makes a difference.
- Ground cumin: A pinch of cumin brings warmth and depth. I started adding it after a trip to a street food market, and now I cant imagine the chips without it.
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it warm up for a couple of minutes. This helps the chips cook evenly from the start.
- Cut the tortillas:
- Stack them up and slice through the pile with a sharp knife or pizza cutter, making six triangle wedges from each tortilla. It feels a little like cutting a pie.
- Season the wedges:
- Toss them in a big bowl with the olive oil, salt, paprika, and cumin. Use your hands to make sure every piece gets coated, it only takes a few seconds.
- Arrange in the basket:
- Lay the wedges in a single layer without overlapping. If they crowd each other, theyll steam instead of crisp, so work in batches if you need to.
- Air fry and shake:
- Cook for 6 to 8 minutes, shaking the basket halfway through so they brown evenly. Youll hear them start to crackle when theyre almost ready.
- Cool on a rack:
- Move the hot chips to a wire rack or a paper towel. Theyll firm up as they cool, becoming even crispier after a minute or two.
- Serve immediately:
- Pile them in a bowl and set out your favorite salsa, guacamole, or queso. They taste best when theyre still warm and crunchy.
Save to Pinterest I remember making a double batch of these on a Friday night when I was too tired to cook anything elaborate. I sat on the couch with a bowl of chips, a jar of salsa, and a good book, and it felt like the most perfect low effort treat. Sometimes the best meals are the ones that dont ask much of you but give you exactly what you need.
Flavor Variations
Once you get comfortable with the basic version, you can play around with the seasonings. I like to add a pinch of chili powder and a squeeze of lime juice right after they come out of the air fryer. Sometimes Ill sprinkle on a little garlic powder or even a touch of cinnamon and sugar if Im in the mood for something sweet and unexpected. The key is to add any wet ingredients like lime juice after cooking, so the chips stay crispy.
Storage and Freshness
These chips are at their absolute best the day you make them, but if you have leftovers, store them in an airtight container once theyve cooled completely. Theyll stay crisp for up to three days, though I find they rarely last that long. If they do lose a little crunch, you can pop them back in the air fryer for a minute or two to wake them up again.
Pairing and Serving Ideas
I love serving these with a big bowl of fresh guacamole or a smoky chipotle salsa, but theyve also become my go to base for nachos. You can pile on cheese, beans, jalapeños, and whatever else you have around, then stick the whole basket back in the air fryer for a minute to melt everything together. Theyre sturdy enough to hold toppings without getting soggy right away.
- Try them with a creamy black bean dip or a tangy tomatillo salsa for something different.
- Use them to scoop up leftover chili or queso from taco night.
- Keep a batch on hand for when you need a quick snack that feels more special than opening a bag.
Save to Pinterest Theres something satisfying about turning a handful of tortillas into something this good with almost no effort. I hope these become your new favorite way to use up whatever tortillas are hanging out in your kitchen.
Common Recipe Questions
- → What type of tortillas work best?
Corn tortillas create a classic crunch, but flour, whole wheat, or gluten-free options can also be used, adjusting cooking time slightly.
- → Can I make these chips spicier?
Yes, adding chili powder or a pinch of cayenne pepper before air frying enhances heat and flavor.
- → How do I keep the chips crispy after cooking?
Transfer chips to a wire rack or paper towel after air frying to cool and maintain crispness.
- → Is olive oil the only option for coating?
Avocado oil works well too, providing a mild flavor and high smoke point suitable for air frying.
- → Can I store leftover chips?
Store cooled chips in an airtight container for up to three days to preserve freshness.