Ingredients 1x2x3x

• 8–10 corn tortillas (or flour tortillas if you prefer)
• 1–2 teaspoons neutral oil (avocado, canola, or light olive oil)
• 1/2–1 teaspoon kosher salt, to taste
• Optional seasonings: chili powder, smoked paprika, garlic powder, onion powder, cumin, Tajín, black pepper, or lime zest
• Optional finishing touch: fresh lime juice (a light spritz after cooking)

Method

1. Preheat your air fryer to 350°F (175°C). A brief preheat helps the chips crisp more evenly from the start.
2. Cut the tortillas. Stack 3–4 tortillas at a time and slice into 6 or 8 wedges, like a pizza. Keep the stacks tidy so the pieces stay uniform.
3. Toss with oil. In a large bowl, drizzle the tortilla wedges with 1–2 teaspoons of oil. Use your hands to coat them lightly and evenly. Less is more: you want a thin sheen, not greasy pieces.
4. Season. Sprinkle with salt and any spices you love. Toss again to distribute. If using Tajín or chili powder, start light—you can always add more after cooking.
5. Arrange in the basket. Spread the chips in a single layer with minimal overlap. It’s okay if a few edges touch, but avoid big piles.
6. Air fry for 5–7 minutes. Shake the basket or flip the chips halfway through. Keep an eye on them—thin tortillas can cook faster. They’re done when the chips turn lightly golden and feel dry to the touch.
7. Cool briefly on a rack. Transfer the chips to a wire rack or paper towel. They’ll crisp up even more as they cool.
8. Taste and adjust. While warm, add a tiny pinch of salt or a quick squeeze of lime juice. For big batches, repeat in rounds, keeping cooked chips on a rack so they stay crisp.