Ingredients
Scale
- 8–10 small corn tortillas (yellow or white)
- 1–2 tablespoons avocado oil or olive oil spray
- 1 teaspoon fine sea salt (adjust to taste)
- Optional: Lime wedges for serving
Instructions
- Stack your corn tortillas on a clean cutting board. Use a sharp chef’s knife or a pizza cutter to slice the stack into six or eight even wedges, just like a pizza. This creates the classic triangle chip shape that is perfect for scooping up thick dips.
- Place the tortilla triangles in a large mixing bowl. Lightly spray them with your chosen oil. Toss the pieces gently with your hands or a spatula to ensure every surface is lightly coated. Sprinkle the sea salt over the chips and toss again so the salt sticks to the oil.
- Preheat your air fryer to 350°F (175°C). Place the tortilla wedges into the air fryer basket. Try to keep them in a single layer or only slightly overlapping. If you have a smaller air fryer, work in batches to ensure the hot air can circulate freely around each chip.
- Cook the chips for 6 to 8 minutes. Halfway through the cooking time, take the basket out and give it a good shake to redistribute the chips. Keep a close eye on them during the last two minutes, as they can turn from perfectly golden to burnt very quickly.
- Remove the chips from the air fryer when they look golden brown and feel firm. Move them to a cooling rack or a paper towel-lined plate. The chips will continue to crisp up as they cool for a minute or two before serving.
- Cook Time: 13 minutes