Crispy, crunchy baked chips using corn tortillas. Once you make them this way, you’ll never go back–plus they’re Weight Watchers friendly. Only 3 points for 24 chips!
We got an air fryer last winter and I’ve been “frying” up everything. I’ll admit, it does take a minute to get used to using it. There was a rough batch of fish during lent– I did NOT get the beer batter recipe right for the air fryer.
I love to make up baked chips for salsa or guacamole, plus they’re a great snack! When you use fresh corn tortillas (I love El Milagro brand), they turn out crispy and almost like Fritos! You can also try the Mission Ultra Thin tortillas–those bake up well too!
The air fryer helps these turn out super crispy in less than 10 minutes! YUM! Seriously, once you start baking your own chips, store-bought varieties won’t taste as good.
If you’re on Weight Watchers, these chips are super Points Plus friendly. I like to cut them into 10 triangles instead of 8 sometimes for extra chips.
Bake or air fry these easy chips for snacking or dipping!
- 1 package Corn Tortillas
- Cooking Spray
- Tajin or fine salt optional
Slice tortillas in half, then into 4 triangles (each tortilla should be 8 chips). Lightly coat with cooking spray.
AIR FRYER INSTRUCTIONS: Spread the chips in a thin layer. Cook on high for about 10 minutes, checking frequently for burning. Sprinkle with Tajin or salt after baking. Store in an air-tight container.
OVEN BAKING: Preheat oven to 400º. Line a cookie sheet with a cooling rack. Place the chips in one layer on the cooling rack. Bake for 6 minutes, checking frequently. They're ready once the chips are crispy and no longer bendable. Might take up to 10 minutes, depending on your oven.
Try to find super fresh corn tortillas. I love El Milagro brand. A common store brand I love is: Mission Super Thin tortillas.