Ingredients:
- 12 standard 6-inch size Corn or Flour Tortillas
- 1 Tablespoon Neutral Cooking Oil (Avocado, Canola, or Vegetable oil) or high-heat spray
- 1 teaspoon Fine Sea Salt
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Cumin (Optional)
Instructions:
- Prep the Tortillas: Stack the 12 tortillas into a neat pile. Using a sharp knife or a pizza cutter, slice the stack first in half, then into quarters, and finally into eighths, creating 8 uniform wedges per tortilla.
- Combine Seasoning: In a small bowl, mix together the fine sea salt, smoked paprika, garlic powder, and ground cumin until thoroughly combined.
- Oil and Toss: Place the tortilla wedges into the large mixing bowl. Drizzle with the 1 Tablespoon of oil (or spray liberally with cooking spray). Toss gently until every chip is lightly coated.
- Season: Sprinkle the seasoning mixture over the oiled chips. Toss again until the seasoning is evenly distributed.
- Preheat (Crucial Step): Preheat the air fryer to 350°F (175°C) for 3–5 minutes. A hot start ensures immediate crisping.
- Load the Basket: Working in batches, place a single layer of chips in the air fryer basket. Do not overlap or overcrowd; cook in 3–4 batches depending on your air fryer size.
- First Cook: Air fry for 3 minutes.
- Shake and Turn: Open the basket and give the chips a good shake, or use tongs to gently flip them over to ensure even cooking.
- Finish Cooking: Return the basket and cook for an additional 1–2 minutes, or until the chips are light golden brown and fully crisp. They should appear dry and slightly bubbled.
- Cool and Store: Transfer the finished chips to a wire cooling rack. Repeat steps 6–10 with the remaining batches. The chips will continue to crisp up as they cool. Serve immediately or store in an airtight container once completely cool.