Even when I attended the Essence Fest with all of that scrumptious food in New Orleans, I was happy to make it back home safe and sound and much on my favorite snack – air fryer chips! I have to confess that they are not uber healthy, I add a bit of taco salt on them for flavor, but they have a nice taste even without the salt. Sometimes I use sea salt, or no salt at all. I tried the garbanzo crunchy snack that's all over the internet, but they just didn't make me very happy. So here's how I make my crackers. Be careful, though. You just might find that you are craving them over store-bought chips.
1. Gather your supplies
You are going to need a pack of Mission Tortillas. I use the low-carb version, made with white flour. Mission also makes a low-carb version of this, made with wheat, but for some reason it doesn't seem to get as crispy in the air fryer.
You will also need some cooking spray. I use Pam's Olive Oil cooking spray. I add Badu taco salt on my tortillas.
1. Season Your Tortillas
Tortilla with Pam
Spray a layer of Pam on your tortilla. It requires just a quick spray. You don't want to douse your tortilla with too much oil. You can skip the oil completely, if you wish. Sprinkle the taco salt over the tortilla.
Cut or Break Your Tortillas
Be careful not to add too much salt as I did in this image.
Cut your tortilla into triangles or squares or break your tortilla into pieces. So that it will fit into your air fryer and so the air can circulate around and under the tortilla.
Air Fry
I usually set me air fryer for about five minutes and check on it every couple of minutes to make sure that it doesn't burn. You want your chips to be crispy, but not burnt! If you don't watch them carefully, they could burn before you know it, so check on your chips often until you know for sure how long it takes your air fryer to crisp your chips.
Enjoy them! I snack on them plain or with guacamole. Salsa is also a good addition. You can also fry up some ground turkey or beef, add cheese and you will have a nice little treat.
