Prep the apples: Wash, core, and chop the apples. You can peel them for a smoother leather, or leave the skin on for more fiber and color.

Cook the fruit: Add chopped apples to a saucepan with 2–3 tablespoons of water. Cover and cook over medium heat for 8–10 minutes, stirring occasionally, until soft and steamy.

Blend until smooth: Transfer the cooked apples to a blender or use an immersion blender. Add lemon juice, sweetener (if using), cinnamon, vanilla, and a pinch of salt. Blend until silky and no skins or chunks remain.

Line the air fryer: Cut a piece of parchment to fit the air fryer basket or tray. Make sure it lies flat and doesn’t block airflow excessively. If your air fryer has racks, use a tray-style rack for stability.

Spread the purée: Pour the apple purée onto the parchment and spread it into an even layer about 1/8 inch thick. Thin and even is key—thicker areas dry slower and stay tacky. Gently tap the tray to level.

Set the temperature low: Air fry at 160–170°F (70–75°C) if your model allows, or the lowest setting available. If your air fryer’s minimum is higher, set it to the lowest temp and check more frequently.

Dry the leather: Dehydrate for 2–3 hours, rotating the tray halfway. Start checking at 90 minutes. It’s done when the surface is dry, matte, and not wet to the touch but still flexible.

Cool completely: Let the leather cool on the parchment. This helps it firm up and release cleanly.

Peel and trim: Gently lift one corner and peel the leather off the parchment. Use kitchen scissors or a pizza cutter to trim the edges and cut into strips.

Roll it up: For classic “roll-ups,” cut matching strips of parchment, place each strip of fruit leather on a parchment strip, and roll. Store airtight to keep the texture chewy.