Pin it One lazy Saturday afternoon, I had a craving for something crunchy and salty, but the thought of heating up oil on the stove felt like too much work. I grabbed a handful of corn tortillas from the fridge and wondered if my air fryer could handle them. Seven minutes later, I pulled out the most impossibly crispy chips I'd ever made at home—and I haven't bought a bag from the store since.
I made a batch for my neighbor's taco night, and she couldn't believe they were homemade—she kept asking if I'd fried them in a wok. When I showed her the air fryer, she laughed and said she'd been intimidated by the machine for months. Now she texts me photos of her variations.
Ingredients
- Corn tortillas: Six small ones give you a generous serving without feeling wasteful; bigger tortillas work too, you'll just get fewer chips and might need an extra minute or two.
- Olive oil or avocado oil: Just enough to coat the chips so they crisp evenly without turning greasy, and it adds a subtle flavor that makes these feel special.
- Sea salt: A light hand here goes a long way—you can always add more at the end if you like it saltier.
- Smoked paprika and ground cumin: These are optional, but they're my quiet secret; together they taste like someone actually cared when making these.
Instructions
- Get your air fryer ready:
- Set it to 350°F and let it warm for a couple minutes while you prep. This matters more than you'd think—a properly heated basket makes all the difference between crispy and chewy.
- Slice your tortillas:
- Stack them neatly and cut each one into six wedges like you're slicing a pizza. A sharp knife or pizza cutter makes this almost meditative.
- Coat and season:
- Toss the wedges in a bowl with oil and whatever spices you've chosen, making sure each piece gets a light, even coating. This is where you can get creative—don't overthink it.
- Arrange in the basket:
- Spread them in a single layer without overlapping too much; if they're crowded, work in batches. Room to breathe is how they get crispy.
- Air fry with a shake:
- Cook for 6 to 8 minutes, and about halfway through, gently shake the basket so they brown evenly. You'll start smelling toasted corn, which is your cue they're getting close.
- Cool before serving:
- Transfer them to a wire rack or paper towels and let them sit for a minute or two. They'll crisp up even more as they cool, which is almost like magic.
Pin it There was a moment when my kid came home from school, caught the smell, and asked if we were eating chips from a bag. When I told him I'd made them, his face lit up in a way that made all of this worthwhile. He's asked me to make them every week since.
Flavor Variations to Try
The beauty of making your own chips is that you can bend them toward whatever you're craving. A pinch of chili powder and lime zest brings a tangy kick that pairs perfectly with guacamole, while a dusting of nutritional yeast and garlic powder tastes unexpectedly like fancy restaurant seasoning. You can even go sweet with cinnamon and a tiny bit of sugar if you want something between a snack and a dessert.
Storage and Keeping Them Fresh
Once they've cooled completely, an airtight container in the pantry will keep them crispy for up to three days, though honestly they rarely last that long in my house. If they do soften, you can pop them back in the air fryer at 300°F for a minute or two to revive them—it's like a second chance at perfect.
What Makes This Worth Doing
Homemade tortilla chips cost pennies compared to store-bought bags, and they're vegan and dairy-free by default, which makes them friendly to almost any diet. The texture is incomparable—never soggy, never stale, always that satisfying snap when you bite down.
- Flour tortillas will crisp up slightly faster than corn, so shorten your time by a minute or so if you swap them in.
- Whole wheat and gluten-free tortillas both work beautifully; just check the packaging to make sure they fit your needs.
- Make these ahead and store them in a cool spot so they're ready to go when friends show up.
Pin it These chips have become the kind of thing I make without thinking, the way some people make toast. They've turned my air fryer from a curiosity into something I actually reach for every week.
Recipe FAQs
- → What type of tortillas work best?
Corn tortillas are ideal for a traditional crunch, while flour or whole wheat alternatives can be used with adjusted cooking times.
- → How do I achieve a crispy texture?
Cut tortillas into even wedges, coat with oil and seasonings, then air fry in a single layer, shaking halfway through.
- → Can additional spices be added?
Yes, chili powder or lime zest can enhance the flavor before air frying.
- → How should I store the chips?
Keep cooled chips in an airtight container for up to three days to maintain crispness.
- → Is this method healthier than traditional frying?
Air frying uses less oil, resulting in lower fat content while preserving a crispy texture.