Homemade Air-Fryer Tortilla Chips

# Ingredient list:

01 - 6 small corn tortillas

02 - 1 tablespoon olive oil or avocado oil

03 - 1/2 teaspoon sea salt

04 - 1/4 teaspoon smoked paprika (optional)

05 - 1/4 teaspoon ground cumin (optional)

01 - Preheat the air fryer to 350°F for 2 minutes.

02 - Stack tortillas and cut each into 6 triangular wedges.

03 - Place tortilla wedges in a bowl, drizzle with oil, then toss with sea salt, smoked paprika, and ground cumin to coat evenly.

04 - Arrange tortilla wedges in a single layer in the air fryer basket. Work in batches if needed to avoid overcrowding.

05 - Cook for 6 to 8 minutes, shaking the basket halfway through until chips turn crisp and golden.

06 - Transfer chips to a wire rack or paper towel to cool; chips will crisp further as they cool.

07 - Serve with preferred salsa, guacamole, or dip.

01 -

They're ready before you can even get the salsa jar open, and somehow taste fresher than anything store-bought.
No oil splatters on the stove, no greasy hands, just honest-to-goodness crispy chips that feel like an indulgence without the guilt.
You control exactly what goes in, so you can dial the seasoning up or down depending on your mood.

02 -

Don't overcrowd the basket—I learned this the hard way when I tried to be efficient and ended up with a batch that was half-crispy and half-limp.
The chips firm up as they cool, so pull them out when they look *almost* done; they'll surprise you with how crispy they get.
Shake that basket halfway through or you'll have some chips that are golden brown and others that are still pale and floppy.

03 -

Flour tortillas cook slightly faster than corn, so watch them closer if you swap them in—they can go from golden to burned in about 30 seconds.
If your air fryer runs hot, start checking at the 6-minute mark rather than waiting the full 8; every air fryer has its own personality.