Prep the apricots: Wash and dry the apricots. Halve them and remove the pits. Slice each half into thin wedges, about 1/8 to 1/4 inch thick. Thinner slices will crisp more; thicker slices will stay chewier.

Toss with lemon: In a bowl, gently toss the slices with lemon juice. This brightens flavor and helps preserve color.

Add optional flavors: If you like, drizzle with honey or maple syrup and sprinkle with cinnamon or cardamom. Add a tiny pinch of salt to make the sweetness pop. Toss lightly to coat without breaking the slices.

Preheat the air fryer: Set your air fryer to 250°F (120°C). If your air fryer runs hot or doesn’t go that low, aim for the lowest setting you have and reduce time as needed.

Prepare the basket: Lightly spray or brush the basket or a piece of air fryer–safe parchment with oil to prevent sticking. You can also use a mesh liner designed for air fryers.

Arrange the apricots: Lay slices in a single layer without overlapping. Work in batches if needed. Overcrowding leads to uneven drying.

Air fry and monitor: Cook for 25–30 minutes, then flip or rotate the slices and cook another 20–30 minutes. Total time is usually 45–60 minutes, depending on thickness, ripeness, and your machine.

Check for doneness: They’re ready when edges look dry and the centers feel leathery to crisp, not wet. For crispier chips, continue in 5–10 minute increments, watching closely to avoid scorching.

Cool completely: Transfer to a rack or plate and let cool. They firm up more as they cool, so don’t judge texture while they’re hot.

Optional finish: If you want extra crunch, return cooled chips to the air fryer for a final 3–5 minutes at 275°F (135°C). Cool again before storing.