Cut each tortilla into chip size pieces. About eight pieces per tortilla.
Lay pieces in a single layer on an air fryer rack fit for your air fryer.
Lightly coat both sides of each piece with oil.
In a separate small bowl, mix spices together.
Lightly dust each tortilla piece with spices.
Sprinkle salt out evenly over the pieces.
Air fry at 375° for 5-7 minutes, until lightly brown on the edges but not burnt.
Let cool completely and serve!
Notes
Use either kitchen scissors or a pizza slicer to cut the tortillas into pieces.I suggest keeping the spices toward the center of the chip because the yellow hue of turmeric will easily get on little fingers (no worries, though, it washes off easily).If you don't feel like measuring out each spice, simply give each chip a light dusting of each spice one at a time and finish with salt.Some recipes say air fried tortilla chips can be made without oil but still tell you to use an oil spray to coat them... that's still considered oil. A very small amount of oil is necessary to give these chips a flavor your kids will enjoy.Use a basting brush or oil sprayer to lightly coat the kale.If you have an air fryer that causes pieces to blow around, cover them with another air fryer rack.Do not overlap the kale pieces - keep them in a single layer and cook in batches if needed.My kids like the chips to be slightly soft in the center and crispy on the edges - this takes 5 minutes to achieve in an already heated air fryer, 6 minutes if it is not preheated. One minute in the air fryer makes a difference between slightly soft in the center and a completely crisp chip.Always follow the manufacturer’s instructions for how to properly and safely use your air fryer.I use a Cuisinart Digital AirFryer Toaster Oven. Different air fryers might require small adjustments in temperature and/or cook time.