These air fryer tortilla chips are flavorful, crunchy, salty, and delicious. Once you try them, you’ll never buy bagged tortilla chips again!
They’re also easy to make and budget-friendly, which is a bonus.
All you need to make them is corn tortillas, salt, and oil. They’ll keep for up to a week!
Get out your air fryer, and let’s get cooking!
Easy Air Fryer Tortilla Chips
Making homemade tortilla chips has never been easier. They require few ingredients and very little time.
Plus, making chips in the air fryer is healthier, faster, and better than deep-frying them. They crisp up nicely and aren’t nearly as greasy or oily.
Pair these chips with your favorite dips, or use them to make nachos. Either way, they won’t disappoint.
When I say easy, I mean easy. Here’s all you need to make these crunchy, salty snacks:
- Tortillas – Some people use flour tortillas for their homemade tortilla chips. I prefer corn tortillas. They have a better taste and seem to get crispier than flour ones. You can make your own from scratch, but store-bought tortillas are fine.
- Olive oil – Whatever brand you have is fine. Don’t go overboard, though! Use just a little to brush over the tortillas. It’ll help hold the salt and make the chips nice and crispy.
- Salt – Regular Kosher table salt is perfect.
How to Make Tortilla Chips in the Air Fryer
Follow these steps to make air fryer tortilla chips:
1. Prep the tortillas. Brush the tortillas with oil and sprinkle them with salt on both sides. Then, stack them and slice them into 6 or 8 evenly-sized wedges.
2. Cook the chips. Place the wedges in the basket, working in batches if needed. Cook them at 350 degrees Fahrenheit for 4 to 6 minutes, flipping or shaking them halfway through to prevent burning.
3. Cool them. Remove the chips from the air fryer. Place them on a wire rack to cool. Then, enjoy them with your favorite dips or other recipes!
Recipe Tips and Variations
Here are a few final tips and variations:
- Have a single layer for success. Spread them in a single layer with little to no overlapping. Do NOT stack them on top of one another.
- Kick up the seasoning. While the chips are still hot, add a teaspoon or so of whatever seasonings you like best. Try garlic powder, cinnamon sugar, Tajin seasoning, lime zest, etc. Chili powder, cumin, and nutritional yeast are also good options.
- Give them some chill time. The chips will get crispier as they cool.
- Want extra crispy chips? Preheat the air fryer before adding the tortillas. You can also cook them for an extra 1 to 3 minutes.
- Size matters. I like using 5-inch tortillas. They make the perfect-sized chips for me and don’t overcrowd my air fryer. You may want to use fewer than eight if you use larger tortillas.
- Try a tortilla swap. I prefer corn tortillas for all the reasons I mentioned above. The recipe still works with flour tortillas, though. The chips just might not get as crispy.
- Go easy on the olive oil. Too much oil will lead to greasy, oily chips. They aren’t as healthy, either.
These chips taste great by themselves. But they’re even better when paired with dips or used in recipes. Here are some of my favorite serving suggestions:
- Copycat Qdoba Queso
- Salsa, Salsa Verde, or Corn Salsa
- Nacho Cheese Sauce
- Copycat Chipotle Guacamole
- Neiman Marcus Dip
- Copycat Applebee’s Spinach Artichoke Dip
How to Store
Typically, these tortilla chips will last for about a week if stored properly.
- To Store: Allow the chips to cool. Then, transfer them to an air-tight container or Ziploc bag. Store them at room temperature for up to a week.
As with store-bought chips, refrigerating and freezing are not recommended.
*Note: If the chips become stale but still taste good, toss them in the air fryer again. Leave them for 2 minutes at 400 degrees Fahrenheit to help crisp them up again.
More Air Fryer Chip Recipes To Try
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