Air Fryer Tortilla Garlic Bread
A quick, crispy twist on classic garlic bread — Air Fryer Tortilla Garlic Bread uses thin tortillas brushed with garlic-herb butter and air-fried to golden perfection. Ready in about 20 minutes, this snack or side is customizable (cheesy, vegan, spicy) and perfect for parties, soups, or pasta nights.
Ingredients
- 4 medium 8-inch flour tortillas or use corn or gluten-free tortillas
- 3 tablespoons unsalted butter melted (or 3 Tbsp olive oil / vegan butter)
- 2 –3 garlic cloves finely grated or minced (about 1–1½ tsp grated)
- 1 tablespoon fresh parsley finely chopped (or 1 tsp dried parsley)
- ½ teaspoon fine sea salt adjust to taste
- ¼ teaspoon freshly ground black pepper
- Optional: 2 tablespoons grated Parmesan or Pecorino Romano for finishing
- Optional: pinch of red pepper flakes smoked paprika, or Italian seasoning (to taste)
Instructions
- In a small bowl, whisk together the melted butter (or oil), grated garlic, chopped parsley, salt, and pepper until well combined. Set aside.
- Lay tortillas flat on a clean surface. Using a silicone brush or the back of a spoon, lightly and evenly brush one side of each tortilla with the garlic-butter mixture. Avoid using too much fat — a thin coating crisps best.
- (Optional) If you prefer wedges, stack the brushed tortillas and cut each into 6–8 wedges with a pizza cutter. Cutting before cooking helps them crisp evenly.
- Preheat your air fryer to 370°F (188°C) for 2–3 minutes (recommended). If your air fryer doesn’t have preheat, add ~30–60 seconds to the cooking time.
- Arrange tortillas or wedges in a single layer in the air fryer basket — do not overlap. Cook in batches if needed.
- Air-fry at 370°F (188°C): whole tortillas 4–6 minutes, wedges 3–5 minutes. Check around the 3-minute mark; look for golden edges and an evenly crisp surface. Flip halfway through if your air fryer shows uneven browning.
- Remove the garlic bread from the air fryer. Immediately sprinkle grated Parmesan (if using) so it melts slightly and adheres. Add any finishing herbs or a light squeeze of lemon if desired.
- Serve hot. If you didn’t cut before cooking, slice into wedges now and plate for dipping or topping.
Notes
- Chef tips: use finely grated garlic (microplane) to avoid burnt chunks; brush lightly to prevent sogginess; cook in a single layer to avoid steaming.
- Cheese: add grated mozzarella or cheddar in the last 30–90 seconds for a melty cheesy top; add Parmesan after cooking to avoid burning.
- Dietary swaps: use vegan butter or olive oil for a dairy-free version; use corn or gluten-free tortillas to suit dietary needs.
- Flavour variations: pesto instead of butter, chipotle in adobo for smoky heat, or cinnamon + sugar for a dessert version.
- Make-ahead: garlic butter can be mixed and refrigerated up to 48 hours. Brush and air-fry just before serving.
- Storage: cooled, crispy pieces keep in an airtight container at room temperature for up to 48 hours. Refrigeration causes loss of crispness.
- Reheating: re-crisp in the air fryer at 350°F (175°C) for 1–2 minutes or in a 350°F oven for 4–6 minutes.
- Troubleshooting: limp results = too much fat or overcrowding; burnt garlic = garlic pieces too large or temperature too high — grate garlic finely or lower temp slightly.