Preheat oven to 350. Cut egglife wraps into 4 triangles. Mix together avocado oil and sea salt. Coat both sides of the wraps with the spice mixture.
Place cut wraps directly on the oven racks and bake for 8 minutes, flipping once halfway through.
Remove from oven, let cool. Store in an air tight container on the counter for up to a week.
Cut egglife wraps into 4 triangles. Mix together all of the ingredients including the avocado oil. Coat both sides of the wraps with the spice mixture.
Arrange the wraps triangles in a single layer in your air fryer basket. (You’ll need to air fry them in at least two batches).
Air fry on 350F for about 7-9 minutes, or until they start to brown around the edges.
Let the chips cool enough to handle and then transfer them to a wire rack to cool completely. They will get crunchier as they cool.
Pan Oil Fry:
Cut egglife wraps into 4 triangles. Line a baking sheet with a double thickness of paper towels.
Heat oil in pan. Carefully add half of the wraps to the oil. Use a wire skimmer or slotted spoon to stir the wraps and keep them submerged until golden brown, about 3 minutes. Using the skimmer or slotted spoon, remove the wraps, letting most of the oil drain back into the pot. Spread them on the paper towels to drain, and sprinkle taco seasoning. Repeat with the remaining wraps. Serve warm or at room temperature.