Make the tortilla chips: In a small bowl, whisk together the oil with the chili and lime salt. Brush a light coating of the mixture on both sides of the tortillas. Cut each tortilla into wedges to form chip-sized triangles.

Airfryer Method:

1. Preheat your airfryer to 177C and set the timer to 9 Minutes.
2. Place the tortilla triangles in a single layer in your air fryer basket (you will probably need to cook them in batches).
3. Air fry for 7-9 minutes, or until they start to brown around the edges.
4. Once cooked, shake the chips onto a paper towel lined baking tray.
5. They will get crunchier as they cool.

Oven Method:

1. Preheat your oven to 175C.
2. Bake the tortilla chips for 7-9 minutes or until they start to brown around the edges.
3. Once cooked, shake the chips onto a paper towel lined baking tray.
4. They will get crunchier as they cool.

While the chips are cooking:

1. Dice up the tomatoes, red onion and stone fruit and place the ingredients into a bowl.
2. Finely chop the corriander and add it to the stone fruit mixture.
3. Squeeze over the juice of one lime, add the oil, stir everything, and season with salt to taste.
4. Deseed and finely mince your chili, then add it to your salsa, according to your heat preference.
5. Give everything a taste, adjust the seasoning, and serve immediately alongside the warm tortilla chips.