Prep the apples. Wash and dry the apples. Core them if you prefer seedless rounds, or leave the core for a pretty star-shaped center. You don’t need to peel them.

Slice thinly and evenly. Use a sharp knife or a mandoline to slice into 1/16 to 1/8-inch rounds. Thinner slices get crispier. Aim for uniform thickness so they cook at the same rate.

Optional soak. If you want to keep the color bright, toss slices with 1–2 teaspoons lemon juice and a splash of water. Pat dry thoroughly with paper towels. Excess moisture will slow crisping.

Season. Arrange slices on a sheet or large plate. Lightly sprinkle with cinnamon and a tiny pinch of salt. If you like a sweeter chip, dust with a bit of sugar. A quick mist of oil is optional for even browning.

Arrange in the basket. Place slices in a single layer in the air fryer basket or on the tray. Slight overlaps are okay, but avoid stacking. Work in batches if needed.

Air fry at 300°F (150°C) for 14–18 minutes. Start checking around the 10-minute mark. Flip the slices once halfway through for even drying. If your air fryer runs hot, reduce to 280°F (138°C).

Look for doneness cues. The chips should look dry, curled at the edges, and lightly golden. They’ll feel slightly pliable when hot but crisp up as they cool.

Let them cool to crisp. Transfer chips to a wire rack or a plate and let them cool for 5–10 minutes. This step is key for full crunch.

Repeat with remaining slices. Continue cooking batches until all apples are done. Season each batch lightly if needed.

Enjoy or store. Eat warm or fully cooled. For max crunch later, store only when completely cool.