My air fryer tortilla chips are crispy, golden and made with just corn tortillas, a touch of avocado oil, and salt. They’re ready in 15 minutes and I make them whenever I want chips that taste fresh without all the grease of deep frying.
These homemade tortilla chips are crispier than store-bought
I started making these after realizing how stale most bagged tortilla chips taste compared to the warm ones you get at Mexican restaurants. The air fryer gets them golden and crispy with barely any oil—just a light brush on each side.
The trick is working in batches so the chips aren’t overlapping. Crowded chips steam instead of crisp, and you end up with chewy spots. They’ll feel slightly soft when they come out of the air fryer, but they crisp up as they cool. Don’t panic and overcook them or they’ll burn.
Corn tortillas work best here—they get that authentic crunch. Flour tortillas work too but have a different, more cracker-like texture.
Serve these alongside spicy guacamole or a mango salsa for scooping. Try air fryer nachos for a quick snack upgrade, or use them alongside my slow cooker black bean soup or crumbled on top of my slow cooker tortilla soup.
Key ingredients and why they matter
To make this air fryer tortilla chip recipe, you need corn tortillas, avocado oil, and salt.
Full ingredient list and detailed instructions in the recipe card.
- Corn tortillas: Standard 6-inch tortillas work best. Look for ones with simple ingredients—just corn, water, and lime. Stale tortillas actually work better than fresh because they’re drier and crisp up faster. In fact, I first tested this recipe on a bag of tortillas I’d forgotten I’d bought and I have never looked back since.
- Avocado oil: High smoke point so it won’t burn at air fryer temperatures. Olive oil works but has a lower smoke point. Avoid non-stick cooking sprays—they can damage air fryer baskets.
- Kosher salt: Flaky salt sticks better than fine table salt. Season right after cooking while chips are still warm.
TIPS & TRICKS
Shruthi’s top tips
Use a pastry brush to evenly coat the tortillas with oil; this ensures uniform crispiness and prevents some areas from becoming too oily or staying dry.
- Chips crisp as they cool. They’ll feel soft straight out of the air fryer—this is normal. Let them sit for a few minutes and they’ll firm up.
- Don’t overcrowd the basket. Single layer only. Overlapping chips won’t crisp evenly and you’ll get chewy spots.
- Check at 5 minutes. Air fryers vary in temperature. Some run hot and chips can go from golden to burnt quickly.
- Season while warm. Salt sticks better to warm chips. Add any spices right after they come out of the air fryer.
- Stale tortillas work great. Drier tortillas crisp up faster and better than fresh ones.
How to make air fryer tortilla chips
- Brush both sides of each tortilla with avocado oil. Stack tortillas and cut into quarters to form 32 triangles.
- Arrange triangles in a single layer in air fryer basket. Work in batches to avoid overcrowding. Sprinkle with kosher salt.
- Air fry at 350°F for 5–6 minutes. Check at 5 minutes—chips should be golden brown around the edges. If not, continue checking at 1-minute intervals until done.
- Transfer chips to a wire rack and cool completely. Repeat with remaining tortillas. Serve fresh!
How to serve tortilla chips
Serve corn tortilla chips with your favorite dip. My go-to dips are mango salsa, spicy 3-cheese dip, and cream cheese corn dip. So irresistibly good!
Variations
- Add spices: Sprinkle with chili powder, smoked paprika, garlic powder, or tajín after cooking.
- Add lime: Squeeze fresh lime juice over warm chips for a bright, tangy flavor.
- Make cinnamon sugar chips: Brush with oil, sprinkle with cinnamon and sugar, and air fry as directed. Serve with fruit salsa.
Storage and reheating suggestions
Store the chips in an airtight container with a paper towel inside to absorb any excess moisture and maintain crispness for days.
More air fryer snack recipes
If you like this recipe, check out my other easy air fryer snack recipes:
Easy Air Fryer Samosas
Air Fryer Frozen French Fries
Air Fryer Vegan Buffalo Cauliflower
Air Fryer Smashed Potatoes
Air Fryer Tortilla Chips
Equipment
Ingredients
- 8 6-inch corn tortillas
- 2 tablespoons avocado oil
- ½ teaspoon kosher salt, adjust to taste
Instructions
- Preheat air fryer to 350°F.
- Brush both sides of each tortilla with avocado oil. Stack tortillas and cut into quarters to form 32 triangles.
- Arrange triangles in a single layer in air fryer basket. Work in batches to avoid overcrowding. Sprinkle with kosher salt.
- Air fry at 350°F for 5-6 minutes. Check at 5 minutes—chips should be golden brown around the edges. If not, continue checking at 1-minute intervals until done.
- Transfer chips to a wire rack and cool completely. Repeat with remaining tortillas.
- Serve fresh or store in an airtight container.
Notes
- Chips become crispier as they cool—don’t worry if they feel soft straight out of the air fryer
- Avocado oil has a high smoke point; olive oil works but avoid non-stick sprays in the air fryer
- Don’t overcrowd the basket—chips won’t crisp evenly
- Variations:
- Sprinkle with chili powder, paprika, or garlic powder after cooking
- Squeeze fresh lime juice over warm chips
- Use flour tortillas for a slightly different texture
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
