First, slice the tortillas into triangles. You can choose the size, I typically slice each tortilla into 6 sections.
Then, spray or brush a thin layer of oil on both sides of each chip. Use a pastry brush if you have one, but the back of a spoon or your fingers will also work well.
Sprinkle a little seasoning over the chips. I like to add salt, but you can see other variations below.
Place the tortilla chips in an air fryer in one layer. It’s fine if they overlap a little, since they will move around as soon as the air starts circulating. Avoid air frying too many chips at the same time, as they will not cook evenly.
Air fry for 2 minutes on 200 °C or 390 °F, then shake the basket and air fry for another minute or two. Check if they are crispy. These cook really fast, so I like to check them every 2 minutes until they are done. They typically only need 3-5 minutes, depending on your air fryer.
Serve the tortilla chips immediately, or leave them in room temperature for up to a few hours before serving.