Craving something crispy and salty? These air fryer tortilla chips are crunchy, fresh, and made from a few corn tortillas in under 10 minutes. No deep fryer, barely any oil, and they beat any bag from the shop. Perfect for scooping up salsa, guacamole, or queso.
They are gluten-free, vegan, and endlessly customisable, from classic salted to chili lime to cinnamon sugar. A couple of small details make the difference between limp and shatteringly crisp, and they are below. New to the basket? See how to bake in an air fryer.
Quick answer: Cut corn tortillas into wedges, spray lightly with oil, and season. Air fry at 350°F (175°C) in a single layer for 5 to 7 minutes, shaking or flipping halfway, until golden. Let them cool for a couple of minutes, where they finish crisping. Work in batches and do not overcrowd.
Why you will love these
- Healthier than deep-fried, with just a light spray of oil
- Just as crunchy, with none of the grease
- Ready in under 10 minutes from pantry staples
- A great way to use up leftover tortillas
- Endlessly customisable, salty, spicy, or sweet
- Gluten-free and vegan when you use corn tortillas
Ingredients
- 6 corn tortillas (6-inch, yellow or white)
- Olive oil or avocado oil spray
- Coarse sea salt or kosher salt
- Optional: lime juice, chili lime, taco seasoning, or cinnamon sugar
Two small choices matter: pick tortillas with a short ingredient list, just masa, water, and lime, since ones labelled "soft" often contain added fats that slow the crisping. And use coarse salt, not table salt, which absorbs into the chip instead of sitting on the surface.
How to make air fryer tortilla chips
- Stack 4 to 6 corn tortillas and cut into 6 to 8 wedges with a sharp knife or pizza cutter, like slicing a pizza.
- Spray or lightly brush both sides with oil, then sprinkle with coarse salt. Use just a light coat, since too much oil makes them greasy instead of crisp. If brushing, oil the whole tortilla first, then cut, which is easier.
- Preheat the air fryer to 350°F (175°C).
- Lay the wedges in a single layer, not overlapping. Air fry for 5 to 7 minutes, shaking the basket or flipping halfway.
- Watch the last minute or two, since thin chips go from golden to burnt fast. Pull them when lightly browned.
- Cool on a rack for a couple of minutes. They crisp up fully as they cool. Work in batches for the rest.
You can find the full printable recipe in the card below.
Corn or flour tortillas?
Corn tortillas make the classic, restaurant-style chip, crispier and with more flavour, and they are naturally gluten-free and vegan. Flour tortillas work too, but the chips come out puffier and softer, closer to a cracker or pita chip. For the best crunch, reach for corn, and day-old tortillas crisp up even better than fresh.
Seasoning ideas
Toss or sprinkle on any of these, most before cooking, lime after:
- Classic salted: coarse salt and a spritz of oil.
- Chili lime: Tajin, or chili powder and lime zest.
- Smoky: paprika, garlic powder, and onion powder.
- Taco: taco or fajita seasoning.
- Cinnamon sugar: toss in cinnamon-sugar before air frying for dessert chips.
- Spicy: a pinch of cayenne or chipotle powder.
Best dips to serve with them
- Guacamole, fresh or spicy
- Salsa, from classic tomato to mango or pineapple
- Queso, creamy and cheesy
- Hummus, classic or flavoured
- Buffalo chicken or spinach and artichoke dip
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Tips for the crispiest chips
- Use coarse salt. Table salt sinks into the chip, while coarse salt stays on the surface where you taste it.
- Light oil only. Too much and they go soggy instead of crisp.
- Single layer, small batches. Crowding traps steam, so they cook unevenly.
- Cut evenly so all the wedges crisp at the same rate.
- Watch the last minute. Thin chips burn quickly, so see our note on preventing burning.
- Let them cool. They reach full crunch as they cool, so do not judge them straight from the basket.
Storage and reheating
Storage: cool fully, then keep in an airtight container or zip-top bag at room temperature for up to a week. Keep them away from humidity, which softens them.
Reheating: re-crisp in the air fryer at 350°F (175°C) for 1 to 2 minutes, then cool again before serving.
Fun variations
- Nachos: air fry the chips, then load with cheese, jalapenos, and beans and melt.
- Blue corn: use blue corn tortillas for a colourful, heartier chip.
- Dessert chips: cinnamon sugar, served with chocolate or fruit dip.
- Pita or wonton chips: swap in pita bread or wonton wrappers for a twist.
Frequently asked questions
QWhy are my tortilla chips not crispy?
Usually too much oil or an overcrowded basket. Use just a light spray, cook in a single layer, and let the chips cool fully, since they finish crisping as they cool.
QCan I make them without oil?
Yes. They will still crisp, just not quite as golden. Use a parchment liner so they do not stick, and shake the basket well partway through.
QCan I use flour tortillas?
Absolutely. The chips come out puffier and softer than corn, more like a cracker or pita chip, but still delicious. Corn gives the more traditional, crispier result.
QHow do I make a big batch?
Air fryers work best in small batches, so cook in rounds. Keep the finished chips warm and crisp in a 200°F oven while you cook the rest.
QHow long do they keep?
Up to a week in an airtight container at room temperature. A quick 1 to 2 minutes in the air fryer brings back the crunch if they soften.
QWhat salt is best?
Coarse sea salt or kosher salt. The larger flakes stay on the surface where you taste them, while fine table salt absorbs into the chip.
If you make these, let me know how they turned out in the comments. Want more crunchy snacks? Try our crispy air fryer potato chips, pasta chips, or tater tots, or browse all of our air fryer snacks.
You can also follow me on Instagram and Pinterest for more easy air fryer recipes.
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