Preheat the air fryer: Set to 350°F (175°C) for 3 minutes. Warm equipment means more even crisping.

Cut the tortillas: Stack 4–6 tortillas and cut into 6 wedges each (like a pizza). For flour tortillas, 8 wedges can work better.

Lightly oil: Brush or spray both sides with a thin layer of oil. You want a sheen, not a soak.

Season: Sprinkle with salt and any spices you like. If using lime zest, add it now. Save fresh lime juice for after frying to keep chips crisp.

Arrange in a single layer: Place wedges in the air fryer basket without overlapping. Work in batches for best results.

Air fry: Cook for 5–7 minutes, shaking or flipping halfway. Watch closely for the last 1–2 minutes; chips go from golden to too dark quickly.

Check doneness: They should be lightly golden and firm. If still bendy, add 1–2 more minutes.

Cool on a rack: Transfer to a wire rack or a plate lined with paper towels. They’ll crisp even more as they cool.

Finish: Taste and add more salt if needed. For a bright twist, squeeze a little lime over the chips just before serving.