About this recipe
These spicy tortilla chips are crispy, bold, and full of flavor. Made with simple corn tortillas, a touch of oil, and dried chiles, they’re the ultimate DIY tortilla chips—perfect for dipping, making Mexican snack cups, or building nachos. You can make them in the air fryer or the oven, and they’ll come out crunchy every time.
Whether you love a little heat or prefer something extra spicy, this recipe is quick, customizable, and much healthier than store-bought options.
Why You’ll Love This Recipe
- Crunchy, golden, and perfectly seasoned.
- Ready in just 15 minutes.
- Uses pantry ingredients.
- Healthier than fried chips.
- Works in both the oven and the air fryer.
Ingredient Notes
- Corn tortillas: The base for classic Mexican tortilla chips. Choose 100% corn for the best crunch.
- Oil: use spray vegetable oil to make them faster.
- Spices: I use a mix of dried chili powder, paprika, and garlic and onion powder.
- Lime juice (optional): Adds that tangy kick that takes these chips to the next level. Use it to serve or before air frying.
💡In a pinch, use Tajin
Make the Seasoning
- Toast all the dried chiles in a dry skillet over medium heat for 2–3 minutes, just until fragrant (don’t let them burn).
- Let them cool slightly, remove stems and seeds, then blend or grind until fine.
- Mix with paprika, onion powder, garlic powder, and salt.
💡Store in a jar—it’ll keep for weeks and adds fantastic flavor to popcorn, fries, and roasted veggies too.
Make the Chips
- Preheat: Set your air fryer to 375°F or oven to 400°F.
- Cut the tortillas: Stack the corn tortillas and cut them into thick strips or triangles, depending on your preferred chip size. Thicker cuts make heartier chips that hold up better for dips.
- Add oil: Lightly spray or toss the tortilla pieces with oil—just enough to coat them without soaking.
- Season: Sprinkle about 1–2 teaspoons of your homemade spice mix over the tortillas and toss to coat evenly.
- Cook:
- Air fryer: Cook for 5–7 minutes, shaking or flipping halfway through.
- Oven: Bake for 10–12 minutes, turning once to ensure they crisp evenly.
- Finish: Let the chips cool slightly (they’ll crisp up more as they cool), then finish with an extra dusting of spice mix or a squeeze of lime juice for that irresistible tang.
Serve With
These spicy tortilla chips go with just about everything—think of them as your go-to crunchy sidekick.
- Guacamole: The creamy, cool contrast perfectly balances the heat; even with the mango guacamole, it would be great.
- Pico de gallo or salsa roja: Classic and fresh; you can never go wrong with this combo.
- Chipotle crema or vegan queso: For something rich and a little indulgent.
- Refried beans: Great for a heartier snack or to crumble on top of them to make them tastier and a bit more fun to eat.
- Soup or chili: Crumble a few on top for texture and a pop of flavor.
Pro tip: If you’re serving them for a party, set out a few small bowls of lime wedges, extra spice mix, and sea salt so everyone can season to their taste.
Spicy Tortilla Chips (Air Fryer or Oven)
Equipment
- 1 Air Fryer
Ingredients
For the Homemade Spice Mix
- 3 chile guajillos
- 2 chile anchos
- 2 dried chipotle peppers
- 1 chile de árbol
- 1 tablespoon paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon salt
For the Chips
- 10 corn tortillas 100% corn for best crunch
- 1-2 tablespoons avocado or vegetable oil or spray
- 1-2 teaspoons homemade spice mix plus more for serving, previous steps
- Lime wedges for finishing (optional)
Instructions
Make the Spice Mix
- Toast the dried chiles in a dry skillet for 2–3 minutes until fragrant (don’t burn).
- Let cool slightly, remove stems and seeds, and blend or grind into a fine powder.
- Mix with paprika, onion powder, garlic powder, and salt.
- Store in a sealed jar for up to 1 month.
Make the Chips
- Preheat: Air fryer to 375°F or oven to 400°F.
- Cut: Stack the corn tortillas and cut into thick strips or triangles.
- Oil: Lightly spray or toss the tortilla pieces with oil.
- Season: Add 1–2 teaspoons of your homemade spice mix and toss to coat.
Cook:
- Air fryer: 5–7 minutes, shaking halfway through.
- Oven: 10–12 minutes, flipping once.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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