📝 About This Recipe
Ditch the heavy deep-fryer and embrace the incredible crunch of these homemade air-fried tortilla chips. By using high-quality corn tortillas and a touch of heart-healthy oil, you achieve a shatteringly crisp texture that rivals any traditional Mexican cantina. Infused with a hint of smoky cumin and bright lime zest, these chips are the ultimate guilt-free vessel for your favorite salsas and guacamoles.
🥗 Ingredients
The Base
- 12 pieces Corn Tortillas (standard 6-inch size, preferably a day old)
- 2 tablespoons Avocado Oil (or any high-smoke point oil in a spray bottle)
Signature Seasoning Blend
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Smoked Paprika (adds a lovely color and depth)
- 1/4 teaspoon Ground Cumin
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Chili Powder (Ancho or Guajillo for mild heat)
- 1 tablespoon Fresh Lime Zest (from about 1 large lime)
For Serving
- 2 tablespoons Fresh Cilantro (finely chopped for garnish)
- 1 piece Lime Wedges (cut into 4 wedges for extra spritzing)
👨🍳 Instructions
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1
Preheat your air fryer to 350°F (175°C) for about 5 minutes to ensure an even cooking environment.
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2
In a small ramekin, whisk together the sea salt, smoked paprika, cumin, garlic powder, and chili powder until well combined.
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3
Stack the corn tortillas evenly. Using a sharp chef's knife or a pizza cutter, slice the stack in half, then into quarters, and finally into eighths to create 96 uniform triangles.
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4
Place the tortilla triangles into a large mixing bowl. Drizzle with the avocado oil or spray generously, tossing with your hands to ensure every surface is lightly coated.
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5
Sprinkle half of the spice blend over the oiled tortillas and toss again, then add the remaining spice blend to ensure even distribution.
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6
Place about one-third of the triangles into the air fryer basket in a single layer. It is okay if they overlap slightly, but do not crowd the basket.
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7
Air fry at 350°F for 6-8 minutes. At the 4-minute mark, remove the basket and give it a vigorous shake to redistribute the chips.
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8
Monitor closely during the last 2 minutes; the chips go from perfectly golden to overdone very quickly. They are ready when they feel stiff and look lightly browned at the edges.
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9
Transfer the hot chips to a wire cooling rack rather than a bowl; this prevents steam from building up and keeps them extra crunchy.
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10
While the chips are still warm, sprinkle the fresh lime zest over them so the oils from the zest adhere to the chips.
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11
Repeat the process with the remaining batches of tortillas.
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12
Allow the chips to cool completely for at least 5 minutes; they will continue to crisp up as they reach room temperature.
💡 Chef's Tips
Use 'day-old' tortillas as they have less moisture and will crisp up faster than fresh ones. Avoid using too much oil; a light mist is all you need for the seasoning to stick and the air to circulate. If your chips are flying around the air fryer, place a small metal rack over them to weigh them down. Store any leftovers in an airtight container with a small silica gel packet or a piece of paper towel to absorb moisture. For a spicy kick, add a pinch of cayenne pepper or habanero powder to the seasoning mix.
🍽️ Serving Suggestions
Serve alongside a bowl of chunky roasted tomato salsa and creamy Hass avocado guacamole. Pair with a cold Hibiscus Agua Fresca or a classic lime Margarita with a salt rim. Use these as the sturdy base for 'Air Fryer Nachos' topped with black beans and melted Oaxaca cheese. Serve as a crunchy side to a warm bowl of Chicken Tortilla Soup. Accompany with a zesty Greek yogurt-based cilantro lime dip for a high-protein snack.