Preheat the air fryer: Set it to 350°F (175°C). Preheating helps the chips crisp evenly.
Cut the tortillas: Stack a few tortillas and slice into 6 or 8 wedges, like a pizza. Keep the pieces roughly the same size.
Lightly oil: In a bowl, toss tortilla wedges with 1–2 teaspoons of oil for every 4 tortillas. You want a thin, even coat—no dripping.
Season: Sprinkle with salt and any spices you like. Toss again to coat. For lime flavor, add lime zest now and juice later.
Arrange in the basket: Spread the wedges in a single layer. A little overlap is fine, but avoid a packed pile.
Air fry 4–6 minutes: Cook at 350°F, shaking the basket or flipping the chips halfway through. Start checking at 4 minutes.
Watch for golden edges: They’re done when they’re mostly golden and feel firm. Some light spots are okay; they’ll crisp as they cool.
Finish and cool: Transfer to a plate or rack. Sprinkle a bit more salt while warm. Let them cool 2–3 minutes to fully crisp.
Repeat with remaining batches: If cooking more, work in batches for best crunch.
