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.