Name: Chilli Lemon Crisps
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 serving
Cuisine: Fusion
Ingredients: 2 tortilla wraps; 2 g smoked paprika; 1 g chili powder; 30 ml olive oil; 45 ml lemon juice; 1 g salt

Equipment

Large bowl

Scissors

or Chef's knife

Air fryer

or Convection oven at 200°C (400°F)

Ingredients

1 serving

Main

2 tortilla wraps, cut into triangles
2 g smoked paprika
1 g chili powder
30 ml olive oil
45 ml lemon juice
1 g salt

Nutrition (per serving)

502

Calories

Protein

49g

Carbs

33g

Fat

Fiber

Sugar

464mg

Sodium

Method

Cut the tortilla wraps into uniform triangles using scissors or a sharp knife.

Combine the tortilla triangles, smoked paprika, chili powder, olive oil, lemon juice, and salt in a large bowl.

Toss the ingredients thoroughly until every tortilla piece is evenly coated with the oil and spices.

Arrange the seasoned triangles in the air fryer basket, spreading them out into a single, even layer.

Air fry the triangles at 180°C (356°F) for 6 to 8 minutes until they become golden and crisp.

8mLook for: Golden brown and brittleFeel: Firm and crunchy to the touch

Shake the basket or flip the pieces halfway through the cooking time to ensure an even brown on both sides.

Chef's Notes

For the crispiest results, ensure your tortilla triangles are cut from fresh, not stale, wraps. Stale wraps can become tough rather than brittle.
Don't overcrowd the air fryer basket. Overcrowding will steam the tortillas instead of crisping them, leading to a chewy texture.
Adjust the chili powder quantity to your personal heat preference. For a milder crisp, omit it entirely or use a smaller amount.
The lemon juice adds a bright acidity that cuts through the richness of the oil and spices. Ensure it's freshly squeezed for the best flavor.
These crisps are best enjoyed immediately after cooking for maximum crunch. If storing, an airtight container will help retain some crispness for a day or two, but they will soften.