Preheat the air fryer. Set to 350°F (175°C) for 3 to 5 minutes. A preheated basket helps the chips crisp evenly.

Prep the tortillas. Stack 3 or 4 tortillas and cut into 6 triangles (like a pizza). Repeat with remaining tortillas.

Lightly oil the pieces. In a large bowl, toss the tortilla triangles with 1 to 2 tablespoons of oil until just coated. You want a thin, even sheen, not wet spots.

Season before frying. Sprinkle with salt and any dry spices. Toss again to distribute. Avoid adding lime juice at this stage—it makes chips soggy.

Arrange in a single layer. Place chips in the basket without overlapping. Work in batches for best results.

Air fry. Cook for 5 to 7 minutes, shaking the basket or flipping chips halfway. Watch closely at the end; they can go from perfect to too dark quickly.

Check doneness. Chips should be golden and crisp. If they feel slightly pliable, give them another 30 to 60 seconds. They’ll also crisp a bit more as they cool.

Finish and cool. Transfer to a wire rack or paper towel–lined tray. While warm, add a pinch more salt and, if you like, a light squeeze of fresh lime.

Repeat with remaining batches. Keep finished chips spread out so steam doesn’t soften them.

Serve. Enjoy warm or at room temperature with salsa, guacamole, queso, or as the base for nachos.