Easy Air Fryer Tortilla Chips – Flour or Corn

These Air Fryer Tortilla Chips are an absolutely wonderful semi-homemade snack for parties or just for yourself! Use store bought flour or corn tortillas and almost no oil, and you’ll have them on your plate, ready for salsa in a jiffy!

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About the Recipe

My love for tortilla chips runs deep! But I don’t love to have a big bag of chips in my house (because I’ll mindlessly eat them!), so a smaller serving of homemade chips is much more my style.

That’s why these air fryer tortilla chips are in the regular rotation at my house. They’re super duper easy to make and they’re done in a jiffy, which is perfect for whenever the snack cravings hit.

Best of all, they’re made with much less oil than traditionally fried tortilla chips, so these are a way healthier alternative.

Once you’ve got your chips made, serve with Mango Guacamole or Chipotle Copycat Corn Salsa, serve with my Mexican Vegetable Soup, or go all in and make nachos. Before you know it, you’ll have yourself a pretty great fiesta!

You may also like: Air Fryer Pigs in a Blanket, Air Fryer Burger Bites.

Ingredients

This is a super basic tortilla chip recipe, so these are the only ingredients you need!

• Corn or Flour Tortillas: You can use corn or flour tortillas interchangeably, depending on what you like or have on hand. Corn tortillas will give you a more traditional tasting chip, and flour tortillas taste more like a pita chip. I love them both, and the instructions are exactly the same, whichever you choose!
• Olive Oil or Avocado Oil. I use my oil spritzer or a pastry brush to make sure just a tiny bit of oil is spread evenly. A little oil is all you need for crispy chips, trust me!
• Sea Salt

For Keto or Low Carb Tortilla Chips: Follow this recipe using Mission Carb Balance tortillas!

For WW (Weight Watchers) friendly tortilla chips: Follow this recipe using Mission Yellow Corn Extra Thin Tortillas. Three tortillas are only four Smart Points!

Chip Flavors

Now if you want to kick it up a notch (and I recommend that you do at some point), you can add a extra pizazz with these flavor combinations:

• Spicy Lime Tortilla Chips: Before cooking, brush of spray the tortilla with oil, sprinkle about 1/8 teaspoon of taco seasoning per tortilla. After cooking, drizzle with fresh lime juice.
• Zesty Ranch Tortilla Chips: Before cooking, brush or spray the tortilla with oil and sprinkle on about 1/8 teaspoon of ranch seasoning per tortilla.
• Sweet Dessert Tortilla Chips: Before cooking, brush the tortillas with oil, about 1/2 teaspoon of maple syrup, and sprinkle with a pinch of cinnamon and serve with cream cheese dip.

Step by Step Instructions

First things first, pre-heat the air fryer. Anyone who tells you you don’t need to preheat the air fryer is a little loco! Set it to 350 degrees Fahrenheit and wait until it gets up to temperature.

Note: If your air fryer doesn’t have a pre-heat setting, that doesn’t mean you don’t need to preheat it! It just means you won’t be alerted when it reaches the cooking temperature. Simply turn your air fryer on and wait about 5 minutes before you begin cooking.

1. Lightly brush or spray a tortilla with olive oil on both sides, then sprinkle lightly with salt.
2. Use a sharp knife to cut the tortilla into triangle, chip-sized pieces, making about 8 chips per 8 inch tortilla.
3. Carefully add the triangles to the air fryer basket in a single layer. It’s okay if they overlap a little, but it’s better if not. Do this in batches, depending on how many chips you want to make and the size of your air fryer.
4. Cook for 4 to 5 minutes. Near the end of cook time, open the air fryer and check in on the chips. Remove any that might be close to overcooking before they burn and continue cooking any that need a little more time until nice and crispy.

You only need to turn the chips or shake the basket halfway if you find your air fryer is blowing the chips into a pile OR you’ve filled your basket so that the chips are layered. My air fryer is pretty powerful, so I usually check in and move them around halfway through and adjust.

Once you have your chips, you can serve with your favorite dips, salsas, or you can make my personal favorite– nachos! Top the chips with shredded cheese, beans, salsa, lettuce, and a dollop of guacamole and you’re in business!

Now I have literally NEVER had leftover tortilla chips because I eat them all, but if you do, you’re obviously a much better person than I am.

To store leftovers: Wait until the chips are completely cool, then transfer to an airtight container or bag. Store at room temperature. They start to become stale after about a day, but they can be safely stored up to 10 days.

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