Go Back
+ servings
Air fryer tortilla chips in a black bowl with a chip dipped in a bowl of salsa, sea salt, and limes around it.
Print

Air Fryer Tortilla Chips

Air fryer tortilla chips are the best addition to your Mexican fiesta! They’re perfectly crispy and crunchy, made with flour or corn tortillas, and packed full of whatever flavor you choose to season them with. Above all else, they’re easy to make and far healthier, as they use minimal oil and way less salt than store bought or home-fried chips!
Course Snack
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 people
Cost $10

Equipment

  • air fryer

Ingredients

For the Tortilla Chips

  • 15 small tortillas (about 5 to 6 inches in diameter) corn, flour, or whole wheat (see notes)
  • nonstick oil spray
  • optional seasonings: sea salt, lime zest, chili powder, cumin, paprika (see notes for more)

For Homemade Fresh Salsa

  • 5 tomatoes chopped
  • ¼ red onion diced small
  • 1 clove of garlic minced
  • 1 handful of parsley or cilantro chopped
  • 1 jalapeño seeded and diced small
  • pinch of sugar, salt, pepper, and cumin

Instructions

For the Tortilla Chips

  • Stack your tortillas to cut them into 4 triangles. (If you use larger tortillas, you can try cutting them into sixths instead.)
  • Spread a flat layer of cut tortillas on the bottom of your air fryer basket or tray. If you’re lazy like me, you can fill the basket with about 2 layers, but they may not crisp up quite as well. If you’re more particular and prefer perfectly crispy chips, only cook them in a single layer. You may need to air fry multiple batches, depending on the amount of chips and the size of your air fryer.
  • Lightly spray all of the tortilla triangles with nonstick spray. Season with sea salt and lime zest or seasoning of choice. 
  • Air fry at 350 degrees F for about 3 minutes, flip the chips or shake your air fryer basket to move them around, and cook for another 2 minutes. They should be golden brown and crispy. If some of the chips still seem soft, you can remove the crisp ones and cook the rest for another minute or two.
  • Store room temperature chips in an airtight container or zip top bag in the pantry for up to 1 week.
  • Serve tortilla chips with fresh made salsa, guacamole, homemade queso dip, hummus, or as the perfect base for air fryer nachos! If you need more than 60 chips, you can easily double or triple the recipe.

For Homemade Fresh Salsa

  • Add all of the ingredients into a bowl and mix to combine. Taste and adjust any seasonings to your liking. You can also blend the salsa in a food processor to make it thicker and less chunky.

Notes

  1. This recipe can easily be made with corn, flour, or whole wheat tortillas. However, you may need to adjust the cook time. In my air fryer, flour tortillas took about 2 minutes more than corn in order for them to crisp up fully. Also, flour tortilla chips are fairly similar to pita chips in texture.
  2. You can get extremely creative with the seasoning on the chips. Lime or lemon zest, sea salt, nacho cheese powder, za’atar seasoning, ranch seasoning, or even cinnamon sugar for churro-style dessert nachos can all be great options! 
  3. If you’d prefer to create tortilla strips, just cut the tortillas into 1 inch thick strips instead of triangles.
  4. If you’d prefer to make this recipe in the oven instead, preheat the oven to 400 degrees F and lay the chips in a single layer on a sheet pan. Spray them with nonstick spray and cook for about 6 minutes. Add another minute or two if the chips are still soft after 6 minutes.