Ingredients:

  • 10–12 medium Corn Tortillas (Day-old or slightly stale work best)
  • 1 Tbsp Neutral Cooking Oil (Avocado, canola, or grapeseed oil)
  • 1/2 tsp Fine Sea Salt (plus extra for finishing)
  • 1/4 tsp Smoked Paprika (Optional, for depth of flavour)
  • 1/4 tsp Chili Powder (mild or hot, to preference)
  • Zest of 1/2 lime (freshly grated)

Instructions:

  1. Prep the Tortillas: Stack 4–5 tortillas at a time. Using a sharp knife or pizza cutter, cut the stack into 6 or 8 equal wedge triangles. Place the wedges into a large mixing bowl and gently separate any that are sticking together.
  2. Season the Chips: Drizzle the 1 Tbsp of neutral oil over the tortilla wedges. Toss gently to ensure every chip is lightly coated. In a small dish, combine the sea salt, smoked paprika, chili powder, and lime zest. Sprinkle the seasoning mix over the oiled chips and toss until the seasoning is evenly distributed.
  3. Air Fry for Crispness: Preheat the air fryer to 375°F (190°C) for 3 minutes (optional). Place a single layer of chips in the air fryer basket; do not overlap or overcrowd. Air fry for 3 minutes. Open the basket and give it a good shake to redistribute the chips. Return to the air fryer for another 2–3 minutes, or until the chips are light golden brown and feel firm and crisp to the touch. Repeat this process in batches until all chips are cooked.
  4. Finish and Serve: Transfer the hot chips immediately to a wire rack or a paper towel-lined plate. While still hot, sprinkle with a tiny pinch of extra fine salt (this helps the flavour pop). Serve immediately with guacamole or salsa.