Ingredients
- 6 corn tortillas*
- 2 tablespoons avocado oil or olive oil
- 1/2 teaspoon salt
Instructions
- Preheat the air fryer to 350°F (180°C).
- Using scissors or a pizza cutter, cut the corn tortillas into six wedges each.
- Brush both sides of the tortilla wedges with oil and sprinkle with salt.
- Place the tortilla pieces in a single layer in the air fryer basket.
- Air fry for 4 minutes or until golden brown and crispy.
- Let cool slightly and serve immediately or store for later.
Notes
- *Do not use flour tortillas—they will become too thin, fly around the air fryer, and not crisp properly.
- Store leftover chips in an airtight container at room temperature for up to one week.
- Flavor variations:
- Chili lime: Add chili powder and a squeeze of lime juice or dehydrated lime powder.
- Ranch: Sprinkle with ranch seasoning.
- Cinnamon: Sprinkle with cinnamon sugar.
- BBQ: Use a mix of paprika, garlic powder, brown sugar, chili powder, salt, and black pepper.
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Category: Snack
- Method: Air Fryer
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 147
- Sugar: 0.3g
- Sodium: 308mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
