Prep the jalapenos: Wash and dry the peppers well. Wear gloves if you’re sensitive to heat. Slice into thin rounds, about 1/8 inch thick. For milder chips, remove seeds and white ribs. For spicier chips, keep them in.

Pat them dry: Spread slices on a clean towel and blot to remove surface moisture. The drier they are, the crisper they’ll get.

Season: In a bowl, toss jalapeno slices with olive oil. Mix salt, pepper, garlic powder, onion powder, and smoked paprika. If using, sprinkle in cornstarch or rice flour. Toss until evenly coated and no dry pockets remain.

Preheat the air fryer: Set to 350°F (175°C) for 3 minutes. A preheated basket helps the chips start crisping immediately.

Arrange in a single layer: Lightly spray the basket if sticking is a concern. Lay slices in one even layer with minimal overlap. Work in batches for best results.

Air fry: Cook at 350°F (175°C) for 6–9 minutes. Shake the basket or flip the slices halfway through. Watch closely in the last 2 minutes; they go from perfect to too dark quickly.

Finish and cool: When lightly browned and crisp at the edges, remove and let them cool on a wire rack or paper towel. They continue to crisp as they cool. Repeat with remaining slices.

Serve: Squeeze a little lime over the top and add a pinch of salt, if needed. Enjoy warm or at room temperature.