Save to Pinterest The smell of smoky paprika hitting hot corn tortillas takes me back to Tuesday nights when my roommate would experiment with her new air fryer. We were skeptical at first, mostly because every packaged chip we had tried making at home turned out either soggy or burned. These came out perfect on the third try after we learned not to crowd the basket.
I served these at a small gathering last summer with a bowl of guacamole my dad had just taught me to make. People kept asking where I bought the chips, and when I told them I made them in fifteen minutes, nobody believed me until I brought out the air fryer to show them.
Ingredients
- 6 small corn tortillas: Corn gives you the best crunch and authentic flavor, though flour works if that is what you have on hand
- 1 tablespoon olive oil or avocado oil: Just enough to help the seasonings stick and promote even browning
- 1/2 teaspoon sea salt: Sprinkle evenly so every chip gets seasoned without becoming overly salty
- 1/4 teaspoon smoked paprika: This adds that subtle smoky depth that makes these taste restaurant quality
- 1/4 teaspoon ground cumin: Earthy and warm, complements the corn beautifully without overpowering
Instructions
- Preheat and prepare:
- Heat your air fryer to 350F for about 2 minutes while you stack the tortillas and cut each one into 6 wedges
- Season the chips:
- Toss the triangles in a large bowl with the oil, salt, paprika, and cumin until every piece is lightly coated
- Arrange and cook:
- Place chips in a single layer and air fry for 6 to 8 minutes, shaking halfway through, until golden and crisp
- Cool completely:
- Transfer to a wire rack and let them cool for at least 5 minutes so they finish crisping up
Save to Pinterest My nephew asked if we could make these for his birthday party instead of ordering pizza, and honestly, I think the disappeared faster than any pizza would have. Seeing kids reach for homemade chips over junk food was a small but proud moment.
Serving Suggestions
These shine alongside any dip, but I especially love them with a fresh pico deillo or a chunky guacamole. They also work perfectly crumbled over soup or salad for that perfect salty crunch element.
Storage Tips
Let the chips cool entirely before storing them in an airtight container. They stay crispy for about 3 days, though in my house they rarely last more than a few hours.
Flavor Variations
A pinch of chili powder adds a gentle heat that builds, while lime zest brightens everything up. You can also try garlic powder or everything bagel seasoning for a completely different vibe.
- Add chili powder before cooking if you like a little kick
- Squeeze fresh lime over the chips right after air frying for extra zest
- Experiment with different spice blends to find your favorite combination
Save to Pinterest Nothing beats pulling out warm seasoned chips while friends are gathered around the counter, waiting for the rest of the food to finish. Simple, fast, and always the first thing to disappear.
Recipe FAQs
- → What type of tortillas work best for air frying chips?
Corn tortillas are preferred for traditional texture, but flour and whole wheat can be used with adjusted cooking times.
- → How do I keep chips crispy after cooking?
Transfer chips to a wire rack or paper towel after frying to cool; this helps excess moisture evaporate, maintaining crispness.
- → Can I add different seasonings to the chips?
Yes, spices such as chili powder, lime zest, or additional paprika can enhance flavor before air frying.
- → What oil is recommended for coating the chips?
Olive oil or avocado oil works well due to their flavor and high smoke points.
- → How long does it take to prepare these chips?
Preparation including cutting and seasoning takes about 5 minutes, with 6-8 minutes air frying for crispness.