Save I was standing in my kitchen one evening, craving something crunchy to go with a bowl of leftover guacamole, when I spotted a stack of corn tortillas about to go stale. Instead of tossing them, I cut them into wedges, tossed them with a little oil and salt, and slid them into the air fryer. Eight minutes later, I had a basket of golden, crispy chips that tasted better than anything from a bag. That moment taught me that the best snacks often come from what's already sitting in your pantry.
The first time I made these for a weekend gathering, I set out a bowl next to some salsa verde and watched them disappear in minutes. My friend kept asking if I'd bought them from a restaurant, and I just smiled and pointed to the air fryer humming on the counter. It felt good to know that something so simple could surprise people and spark a conversation about how easy real cooking can be.
Ingredients
- Corn tortillas: I prefer the small ones because they cut into perfect chip-sized wedges, and they crisp up beautifully without drying out.
- Olive oil: Just a tablespoon is enough to help the seasonings stick and encourage that golden color, though avocado oil works just as well if you have it.
- Sea salt: A good flaky salt makes all the difference here, bringing out the corn flavor without overpowering it.
- Smoked paprika: This is optional, but it adds a subtle warmth and a hint of smokiness that reminds me of campfire snacks.
- Ground cumin: Another optional touch, but cumin gives the chips a slightly earthy note that pairs perfectly with fresh salsa or guacamole.
Instructions
- Preheat the air fryer:
- Set it to 350°F and let it warm up for a couple of minutes. This quick preheat helps the chips start crisping the moment they hit the basket.
- Cut the tortillas:
- Stack them up and slice through the pile with a sharp knife or pizza cutter, turning each tortilla into six neat triangles. I like using a pizza cutter because it glides through without tearing.
- Season the wedges:
- Toss the triangles in a large bowl with the olive oil, salt, paprika, and cumin, using your hands to make sure every piece gets coated. It feels a bit like tossing a salad, but crunchier.
- Arrange in the basket:
- Lay the chips in a single layer without overlapping, working in batches if you need to. Crowding them will steam the chips instead of crisping them, and nobody wants a soggy chip.
- Air fry and shake:
- Cook for six to eight minutes, giving the basket a good shake halfway through so everything browns evenly. You will hear them start to crackle, and that is when you know they are getting close.
- Cool and crisp:
- Transfer the hot chips to a wire rack or a paper towel and let them sit for a minute or two. They will firm up as they cool, turning from warm and pliable to perfectly crunchy.
- Serve immediately:
- Pile them into a bowl and set out your favorite dips. I love watching people reach for a second handful before they have even finished the first.
Save There was a Sunday afternoon when I made a triple batch of these chips for a family get-together, and my niece asked if she could help me season the next round. We stood side by side, tossing wedges in the bowl, and she kept sneaking tastes of the warm chips straight from the basket. That memory stuck with me because it reminded me that recipes are not just about feeding people, they are about inviting them into the process.
Flavor Variations
I have experimented with all kinds of seasonings over time, from a pinch of chili powder for heat to a sprinkle of lime zest for brightness. Sometimes I dust the finished chips with a little garlic powder or nutritional yeast for a cheesy vibe. The beauty of these chips is that they are a blank canvas, and you can adjust the flavor to match whatever you are dipping them into.
Storage and Freshness
Once the chips have cooled completely, I store them in an airtight container where they stay crisp for up to three days. I learned the hard way that sealing them while they are still warm will trap moisture and turn them soft, so patience is key. If they do lose a bit of crunch, a quick two-minute reheat in the air fryer brings them right back to life.
Serving Suggestions
These chips have become my go-to whenever I need something quick to set out before dinner or to bring to a potluck. They pair beautifully with chunky salsa, creamy guacamole, or even a smoky black bean dip. I have also crumbled them over soups and salads for added texture, and they hold up surprisingly well.
- Try serving them alongside a fresh pico de gallo for a bright, tangy contrast.
- Use them as a base for nachos, layering on cheese, beans, and jalapeños before a quick melt in the oven.
- Pack them in a lunchbox with a small container of hummus for a satisfying midday snack.
Save These homemade air-fryer tortilla chips have earned a permanent spot in my snack rotation, and I hope they do the same for you. There is something deeply satisfying about making something this good from a handful of pantry staples and a few minutes of your time.