Ingredients
Scale
- 8–10 small corn tortillas (yellow or white)
- 1–2 tablespoons avocado oil or olive oil (or an oil spray)
- 1 teaspoon flaky sea salt
- Optional: Lime wedges for serving
Instructions
- Stack your corn tortillas on a clean cutting board. Use a sharp chef’s knife or a pizza cutter to slice the stack into six or eight even wedges, just like a pizza. This ensures all your chips are a uniform size, which helps them cook at the same rate in the air fryer basket.
- Place the tortilla triangles into a large mixing bowl. Lightly spray them with oil or drizzle the oil over them. Use your hands or a spatula to toss the pieces gently, ensuring every side is lightly coated. Sprinkle the sea salt over the chips and toss once more. Arrange the chips in the air fryer basket. It is okay if they overlap slightly, but do not pack them too tightly, as the air needs to circulate to make them crispy.
- Set your air fryer to 350°F (175°C). Cook the chips for 6 to 8 minutes. Every 3 minutes, remove the basket and give it a good shake to redistribute the chips. Keep a close eye on them during the last two minutes, as they can turn from golden to burnt very quickly. Once they are golden brown and feel rigid, remove them from the air fryer. They will continue to crisp up further as they cool for a minute on a plate or wire rack.
- Cook Time: 13 minutes