Homemade air fryer tortilla chips are one of those easy snacks that make you wonder why you ever bought them from a bag. They come out perfectly crisp, golden and full of flavour.The best part is they take just a few minutes to make, and you can control the salt you use. No deep frying, no mess and barely any oil.
I love making these when I have a few leftover tortillas sitting around. They are perfect for dipping into salsa, guacamole or even hummus. Honestly, I often end up munching on them plain while they are still warm.
You can use either corn or flour tortillas, depending on what you have on hand. Corn ones turn out more crunchy, while flour tortillas get slightly puffed and light. You can keep them simple with just salt or go bold with spices. Either way, they never last long once they are out of the air fryer.
You will also love: air fryer loaded nachos, air fryer loaded fries, air fryer potato chips, air fryer potato crisps and air fryer crispy corn.
Ingredient Breakdown
Tortillas: Use corn for that traditional crunch or flour for a softer, lighter chip. Both work beautifully.
Olive Oil: Helps the chips crisp up and gives them that lovely golden colour. You only need a small amount.
Salt: Use the quantity you desire. A sprinkling or kosher salt or sea salt works fine.
Paprika or Chili Powder: Optional, but adds a subtle smoky or spicy kick depending on what you are in the mood for.
Instructions
Cut the tortillas into wedges. I pile up 3-4 tortillas at one go. Then using a sharp knife or pizza cutter, I cut them into half. Then, each half is cut into three equal triangles for that signature tortilla chips shape. You can make them thicker if you so desire.
In a bowl, add salt and paprika to olive oil. Brush the tortilla triangles lightly on both sides with seasoned olive oil. Make sure they are evenly and lightly coated, but not soaked.
Preheat your air fryer to 175C or 350F for 3 minutes. Arrange the tortilla pieces in a single layer in the basket. You might have to do this in batches depending on your air fryer size.
Air fry for 5-6 minutes at 175C or 350F, shaking the basket halfway through and flipping them midway, until they are crisp and golden. Keep a close eye near the end. They can brown pretty fast once they start crisping up.
For the next batch, you may be able to do them in 4-5 minutes per batch. Let homemade tortilla chips cool slightly before serving. They will get even crunchier as they cool down. Serve with salsa, guacamole or whatever dip you love.
So much better than the salty store-bought ones.
Expert Tips
- Don't crowd the basket. Give tortilla chips space so they crisp evenly.
- Keep an eye on the timing since each air fryer cooks a bit differently.
- Want them oil-free? Skip the oil, though they will be a bit lighter and less crunchy.
- Add extra seasoning (like chaat masala or taco spice) right after air frying while the chips are still warm so it sticks better.
- Store leftover chips in an airtight container . They will stay crisp for a couple of days. To re-crisp, just pop them in the air fryer for a minute or two.
Flavour Variations
- Cheesy: Sprinkle nutritional yeast while the chips are still warm for a savoury touch.
- Cinnamon Sugar: For a sweet twist, brush the tortillas with a little melted vegan butter, sprinkle with cinnamon and sugar, and air fry as usual. Perfect for dessert nachos!
- Smoky Paprika: Add smoked paprika or a touch of cumin before air frying for a deeper, earthy flavour.
Air fryer Tortilla Chips
Equipment
Ingredients
- 4 corn tortillas or flour tortillas
- 1 tbsp. olive oil or spray oil
- ½ tsp. salt
- ¼ tsp. paprika or chilli powder
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Instructions
- Cut the tortillas into wedges. I pile up 3-4 tortillas at one go. Then using a sharp knife or pizza cutter, I cut them into half. Then, each half is cut into three equal triangles for that signature tortilla chips shape. You can make them thicker if you so desire.
- In a bowl, add salt and paprika to olive oil. Brush the tortilla triangles lightly on both sides with seasoned olive oil. Make sure they are evenly and lightly coated, but not soaked.
- Preheat your air fryer to 175C or 350F for 3 minutes.
- Arrange the tortilla pieces in a single layer in the basket. You might have to do this in batches depending on your air fryer size.
- Air fry for 5-6 minutes at 175C or 350F, shaking the basket halfway through and flipping them midway, until they are crisp and golden. Keep a close eye near the end. They can brown pretty fast once they start crisping up.
- For the next batch, you may be able to do them in 4-5 minutes per batch. Let homemade tortilla chips cool slightly before serving. They will get even crunchier as they cool down. Serve with salsa, guacamole or whatever dip you love.
- So much better than the salty store-bought ones.
Notes
Keep an eye on the timing since each air fryer cooks a bit differently.
Want them oil-free? Skip the oil, though they will be a bit lighter and less crunchy.
Add extra seasoning (like chaat masala or taco spice) right after air frying while the chips are still warm so it sticks better.
Store leftover chips in an airtight container . They will stay crisp for a couple of days. To re-crisp, just pop them in the air fryer for a minute or two.
Flavour Variations Cheesy: Sprinkle nutritional yeast while the chips are still warm for a savoury touch.
Cinnamon Sugar: For a sweet twist, brush the tortillas with a little melted vegan butter, sprinkle with cinnamon and sugar, and air fry as usual. Perfect for dessert nachos!
Smoky Paprika: Add smoked paprika or a touch of cumin before air frying for a deeper, earthy flavour.
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