Ingredients:
- 12 Corn Tortillas (6-inch standard size)
- 1 Tbsp Neutral Oil (or cooking spray)
- 1 tsp Fine Sea Salt (divided)
- 1/2 tsp Chili Powder (Mild, optional)
- 1/4 tsp Ground Cumin
- Juice of 1/2 Fresh Lime
Instructions:
- Cut the Tortillas: Stack the tortillas (no more than 4 at a time). Using a sharp knife or pizza cutter, cut the stack into 6 or 8 even triangular wedges.
- Toss with Oil: Place the chips into a large mixing bowl. Drizzle with the 1 tablespoon of oil or mist heavily with cooking spray. Toss gently until all chips are lightly coated.
- Apply Dry Seasoning: In a small bowl, whisk together 1/2 tsp of sea salt, chili powder, and cumin. Sprinkle this mix over the oiled chips and toss again until the seasoning is evenly distributed.
- Preheat (Optional but Recommended): Preheat the air fryer to 375°F (190°C).
- Load the Basket: Place a single layer of chips into the air fryer basket. Do not overlap or overcrowd; this is key to getting a perfect crisp. Use parchment paper inserts if worried about smaller chips falling through the grate.
- First Batch Fry: Air fry the chips for 3 minutes. Stop the fryer, shake the basket vigorously to redistribute the chips, and return the basket.
- Continue Frying: Continue cooking for an additional 1 to 2 minutes, or until the chips are light golden-brown and feel firm and crisp to the touch. Watch closely, as the difference between perfectly crisp and burnt is often 30 seconds.
- Repeat: Transfer the finished chips to a clean bowl or baking tray. Repeat Steps 5-7 with the remaining seasoned chips, working in batches.
- Finish Seasoning: While the chips are still piping hot, lightly drizzle or mist with the fresh lime juice. Immediately sprinkle with the remaining 1/2 tsp of sea salt. The heat and moisture will help the salt adhere brilliantly.
- Serve: Allow the chips to cool completely (about 5 minutes) before serving. They will crisp up further as they cool.