Crispy Tortilla Chips
Crispy Tortilla Chips are made with corn tortillas, olive oil, lime juice, and salt; air fry at 350°F for 8 minutes until golden and perfectly crunchy.
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Method
- 1
Cut each tortilla into 6 wedges. Brush or spray lightly with oil on both sides.
- 2
Arrange in a single layer in the basket — minimal overlapping.
- 3
Air fry at 350°F for 6-8 minutes, shaking the basket every 2 minutes, until golden and crisp.
- 4
Immediately squeeze lime juice over hot chips and sprinkle with salt (and chili powder or cumin if using).
- 5
Serve with salsa, guacamole, or queso.
Pro tip. They crisp up more as they cool — pull them when they're light golden, not dark. Overlapping chips will steam instead of crisp, so work in batches.
Why the air fryer wins here
- Ready in 8 minutes. The same dish takes about 13 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 140 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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