These Air Fryer Corn Tortilla Chips are crispy, delicious, and naturally gluten-free! These chips are baked and not fried. This recipe is easy and budget-friendly.
Ingredients
- 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.
