Meanwhile, brush both sides of the tortilla with oil and sprinkle with salt. Cut the tortillas into triangle, chip-sized pieces, making about 8 chips per tortilla. In batches, carefully add the sliced tortillas to the air fryer basket in a single layer.
Cook for 4 to 5 minutes. Near the end of cook time, open the air fryer and check in on the chips. Tip: If your air fryer is blowing the chips around, set a trivet (the one from my Instant Pot works great) gently on top of the chips. It will allow the air to circulate but keep them mostly in place. Remove any chips that might be close to overcooking before they burn and continue cooking any that need a little more time.
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.
To store leftovers: Wait until the chips are completely cool, then transfer to an airtight container or bag. Store at room temperature and eat within 10 days.