Make a Cute Little Batch of Mini Tortilla Chips in the Air Fryer

I tried to get better by avoiding pantry redundancy. I rarely buy two of the same product, but I will buy multiple products from the same category for the sake of variety. I will buy Duke mayonnaise when I already have Hellmans, or bucatini even if I already have spaghetti, or tortilla chips when I have a bag of corn tortillas that are just begging to be used.

Tortilla chips, as you probably know, are simply sliced ​​and fried tortillas. I don’t consider frying a convenient cooking method, but air frying is a different story. Air-frying tortilla chips takes minutes, requires far less oil, and allows you to whip up a batch of hot, crispy chips on a whim.

I’m not usually a big proponent of using “much less oil”. I don’t count calories or track weight, but some fats (such as duck fat) are expensive, and using less fat is a useful cost-saving measure. Also, I still use more fat than most air fried tortilla chip recipes. In the vast majority of cases, you spray your tortillas with cooking spray, but duck fat doesn’t come in aerosol cans. Instead, we’ll brush the tortillas with golden smoked fat, then cut them into triangles, season them, and fry them in the air until crispy.

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The size of your chips will depend on the size of your tortilla. I had street taco sized corn tortillas so my chips were small (and cute). The first time I did this, I cut into flatbreads, then put the triangles in a bowl and drizzled with melted duck fat. I air roasted them for five minutes at 350℉ and then seasoned them with salt when they were lightly browned. They were fine.

The rain-and-throw method coated the chips unevenly, resulting in uneven browning. To fix this, I decided to grease with a brush, but brushing the duck fat on the tiny triangles of the tortilla was too tedious for my liking. Instead, I greased whole tortillas, seasoned them, then stacked them on top of each other and cut them into four equal pieces. I fried them in the air and was happy. The greasing ensured that the chips air-fried evenly, and adding seasoning to them before they went into the fryer helped the salts stick. The chips were crispy, salty, slightly smoky and ready to eat in less than 10 minutes.

Air-fried tortilla chips with duck fat

Ingredients:

• Cornbread, as much as you like
• Melted duck fat, about 2 tablespoons for every 8 tortillas (you can also use bacon fat or any other fat you like).
• Salt

Lay out the tortillas and brush both sides with melted duck fat. Season one side with salt, then stack the tortillas on top of each other. Using a pizza cutter or large knife, cut the tortillas into four equal pieces like a pie.

Fry the chips in air at 350℉ for 4-6 minutes until the chips are browned and crispy. Let cool for a few minutes on paper towels before serving.