In the bowl of a stand mixer fitted with the paddle attachment (or just a large bowl), place the spinach, artichoke hearts, cream cheese, mayonnaise, shredded Italian cheese blend, parmesan cheese, dried Italian herb blend, garlic, 1 tablespoon Kosher salt (double this amount if doubling the recipe) , and 1 teaspoon freshly ground black pepper (double this amount if doubling the recipe). Mix until evenly combined.

Chill the mixture in the refrigerator for 20-30 minutes.

Scoop the balls into 2-3 tablespoon-sized pieces (use your hands or a cookie scoop). Place onto a parchment lined sheet pan.

After all the balls are scooped, roll into spheres (they are easier to roll if your hands are wet and the mixture is colder). Place back on the parchment-lined sheet pan and into the freezer for at least 1 hour, until frozen solid.

In a medium-sized mixing bowl, combine the gluten-free flour with a decent pinch of Kosher salt and freshly ground black pepper.

In a second medium-sized mixing bowl, whisk together the eggs and milk with a pinch of Kosher salt and freshly ground black pepper.

Crush the tortilla chips in the bag with your hands until they are in very small pieces, a bit larger than breadcrumbs. There will be some very tiny pieces and some slightly larger, this is okay. Transfer to a third medium-sized bowl.

Take the Spinach Artichoke Balls out of the freezer and first roll them in the flour mixture, shaking off any excess. Then transfer to the egg mixture and coat them all over. Lift them from the egg mixture with a fork, draining any excess, and transfer to the crushed tortilla chips. Roll in the crushed tortilla chips, making sure to press them into the balls to adhere. Place back onto the parchment lined baking sheet. Freeze for at least 30 minutes.

When you are ready to cook, remove the Spinach Artichoke Balls from the freezer 20 minutes before frying.

If choosing to deep fry (my preference), fill a medium pot two-thirds of the way with frying oil. Heat over medium heat until hot enough to fry (you’ll know when a piece of tortilla chip sizzles in the oil). Add spinach artichoke balls, in batches, and cook until golden and completely melted inside, lowering the heat if cooking too quickly. Transfer to a paper towel-lined plate.

If choosing to air fry, place into the air-fryer and spray balls with cooking spray. Cook at 375°F for 10-12 minutes, flipping in between and spraying with cooking spray again, until golden and completely melted inside.

Serve hot and enjoy.