In a small bowl, whisk together 1 tablespoon olive oil and ½ teaspoon kosher salt.
Brush the oil mixture on both sides of all 6 corn tortillas.
Stack the tortillas and cut the pile into sixths using a pizza cutter or sharp knife to make chips. Cut the pile in half first and then cut each half into 3 equal triangles, so you’ll get 6 chips per tortilla (see video).
Place tortilla triangles in a single layer in the air fryer basket. Place the air fryer rack on top to keep tortillas from flying up into the air fryer burner.
Air fry at 350℉ 5-6 minutes, or until they are lightly golden brown and crispy. Don’t let them get too dark.
Transfer the chips to a wire rack to cool completely. They will get crunchier as they cool.
Repeat with remaining tortillas in batches until all tortillas are air fried.
Store in an airtight container. Enjoy!
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Notes
You can use yellow or white corn tortillas.
You can even use flour tortillas. We air fried flour tortillas for 7 minutes.
Mixing the oil and salt first and then brushing a thin coating on the tortillas will give you more even coverage. When it comes to oil in the air fryer, less is more.
Check on the chips early until you have a feel for your specific air fryer. The chips will go from perfect to perfectly burnt quickly.
The chips will get crunchier as they cool.
Don’t crowd the air fryer basket. Leaving room around each chip allows them to get nice and crispy.
Cook time may vary depending on your specific air fryer. As always, use the cook time and temperature as a guide until you are more comfortable with your specific brand of air fryer.
When cooking in multiple batches, be sure to check on the remaining batches early, as they may cook more quickly.