Preheat the air fryer: Set it to 350°F (175°C). Preheating helps the chips crisp evenly from the start.

Prep the tortillas: Stack 3–4 tortillas at a time and cut into 6 wedges each. You’ll get chip-sized triangles without much fuss.

Season and oil: In a large bowl, toss the wedges with oil. You want a light, even coat. Sprinkle with salt and any seasonings you like. Don’t overdo it—seasonings can burn if too heavy.

Arrange in a single layer: Place tortilla wedges in the air fryer basket in one even layer. Slight overlap is fine, but avoid crowding. Work in batches for best results.

Air fry: Cook for 5–7 minutes, shaking the basket or flipping chips halfway. Watch closely at the 5-minute mark—chips go from perfect to too dark quickly.

Finish and cool: Transfer chips to a cooling rack or paper towel–lined tray. While hot, add a final pinch of salt or a squeeze of lime for brightness.

Repeat: Continue with remaining batches. If you’re making nachos, keep chips warm in a low oven (200°F/95°C) between batches.

Make nachos (optional): Layer chips in an oven-safe dish with shredded cheese, beans, and jalapeños. Air fry at 320°F (160°C) for 2–3 minutes to melt cheese, then top with salsa, guacamole, and sour cream.