Ingredients
Scale
- 4 corn tortillas
- Nonstick cooking spray (I like using a coconut oil or olive oil-based cooking spray)
- 1/2 teaspoon sea salt
- 1/2 teaspoon taco seasoning (optional, for a spicy flavor)
- Salsa and/or guacamole (optional, for dipping)
Instructions
- Spray the top and bottom of each tortilla lightly with the cooking spray, stacking the corn tortillas on top of each other.
- Use a sharp knife to cut the tortillas into pie-shaped wedges.
- Arrange the wedges in a single layer inside your air fryer basket. Try not to let the tortilla wedges overlap (you may need to cook the chips in two batches).
- Sprinkle the tops lightly with sea salt and taco seasoning (optional).
- Set the temperature of your air fryer to 350°F for 7-9 minutes. Keep an eye on them so they don’t burn. The chips will start to brown very slightly on the tops when they are done.
- Remove the chips to a cooling rack or serving plate. The chips will crisp up even more as they cool. Serve warm or at room temperature.
Notes
- You can either cut this recipe in half or double it depending on how many servings you need.
- Depending on the size of your air fryer basket, you may need to cook the chips in batches.
- You can use white or yellow corn tortillas. Don’t use flour tortillas.
- Store any leftovers in a sealed bag at room temperature for up to 4 days.
- These Air Fryer Tortilla Chips can be used to make Air Fryer Nachos.
- If you are on a low-sodium diet, leave off the salt.
- Some air fryer models needs to be preheated. Please refer to the owner’s manual of your particular model to see if you need to preheat it before using.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 72
- Sugar: 0.2 g
- Sodium: 303.5 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 12.7 g
- Fiber: 1.8 g
- Protein: 1.6 g
- Cholesterol: 0 mg