Step by step

Method

5 steps

1. 1

   Stack 5–6 corn tortillas (6-inch) and cut into 6–8 wedges each, like pizza slices.

2. 2

   Lightly mist or brush with 1–2 teaspoons oil (spray works). Season with kosher salt and any optional chili powder, cumin, paprika, garlic powder, cayenne, or grated Parmesan; toss so both sides get a little coating.

3. 3

   Preheat the air fryer to 350°F.

4. 4

   Spread the wedges in a single layer with a little space — batch rather than stack. Air fry 5–8 minutes, shaking halfway, until the edges are golden and the chips feel crisp when you tap them. Watch closely after 5 minutes; they go from done to burnt fast.

5. 5

   Cool 3–5 minutes on a plate; they crisp further as they cool. Serve with salsa, guacamole, or nacho toppings. You want light crisp homemade tortilla chips — not chewy soft wedges or bitter blackened corners.