Air Fryer Tortilla Chips
Hey there! You know how sometimes you just crave something crunchy but don’t want to go through the hassle of deep frying? That’s where these air fryer tortilla chips come in. I remember the first time I made them—my kitchen smelled like a little fiesta! And let me tell you, they’re way easier than I expected. Plus, I didn’t have to clean up a big oily mess afterward. Isn’t that the dream?
Why You’ll Love This
I make these chips whenever I’m in the mood for a quick snack (which is, honestly, all the time). My family goes nuts for them, especially my brother who usually just eats them straight out of the air fryer. Sometimes, I have to remind him they’re hot! They’re perfect for when you want something homemade but don’t want to spend all day in the kitchen.
What You’ll Need
- Tortillas: Corn is classic, but flour works too if that’s more your style.
- Olive oil: I like a good glug, but any vegetable oil will do in a pinch.
- Salt: Sea salt if you’re feeling fancy; table salt works just fine.
- Optional seasonings: Think chili powder, garlic powder, or even a dash of paprika if you’re feeling adventurous.
How to Whip These Up
- Preheat your air fryer to 350°F. (Trust me, preheating makes a difference!)
- Cut your tortillas into wedges. I usually go for sixths; it feels just right, but hey, you do you.
- Toss the wedges in a bowl with a splash of olive oil and a sprinkle of salt. This is where I usually sneak a taste—quality control, you know?
- Arrange the chips in a single layer in the air fryer basket. If they overlap a bit, that’s okay. They’ll still crisp up nicely.
- Cook them for about 6-8 minutes. You’ll want to shake the basket halfway through. Don’t be alarmed if they look a bit puffy at this stage—it’s normal!
- Once they’re golden and crispy, take them out and let them cool for a minute or two. Or as long as you can wait.
Notes from My Kitchen
Don’t cram too many chips in the air fryer at once. I learned this the hard way when they came out uneven. If you’re in a hurry, maybe use two batches.
Experimenting with Variations
I once tried using whole wheat tortillas thinking I was being so clever. They turned out okay, but not as crispy as I’d like. My favorite variation so far involves a sprinkle of lime zest right after they come out of the fryer. Totally elevates the flavor!
Gear Up
If you don’t have an air fryer, don’t fret! You can bake these in the oven at 375°F. They’ll take a bit longer, but they’ll still get nice and crispy.
Keeping Them Fresh
If by some miracle you have leftovers, just store them in an airtight container. They stay crispy for a couple of days—though honestly, in my house, they never last more than a day!
Get Dipping
These chips are fantastic with guacamole or salsa. We have a family tradition of pairing them with homemade queso on game night. Cheese and chips, what’s not to love?
Pro Tips
I once tried rushing the cooling step and regretted it because the chips were still a bit soft. Give them a moment to chill out, and they’ll reward you with extra crunch.
FAQ
Can I use flavored tortillas? Absolutely! Flavored tortillas add an extra layer of taste—just be mindful of the overall seasoning.
What if I don’t have olive oil? You can use any oil that you like, though I find olive oil gives the best flavor.
How do I know when they’re done? When they look golden and sound crispy when tapped. They might not all brown evenly, but that’s part of their charm!
