Preheat the air fryer. Set it to 300°F (150°C). A moderate temperature helps dry the slices without burning the edges.

Prep the oranges. Wash and dry the blood oranges. Using a sharp knife, slice them into thin rounds, about 1/8 inch (3 mm) thick. Thinner slices will dry faster and crisp more evenly.

Blot excess moisture. Lay slices on a clean kitchen towel or paper towels. Gently press another towel on top to absorb surface juice. This helps them caramelize instead of steam.

Lightly oil the basket. Mist the air fryer basket with nonstick spray or rub with a drop of neutral oil. You can also use a piece of parchment cut to fit the basket with holes for airflow.

Arrange the slices. Place orange rounds in a single layer, with slight spacing. Avoid stacking or overlap.

Add flavor (optional). If using, sprinkle a little sugar and cinnamon over the slices. For a glossy finish, whisk the honey or maple syrup with a teaspoon of warm water and brush it on lightly. Add a pinch of flaky salt if you like a sweet-salty contrast.

Air fry in stages. Cook for 12–15 minutes, checking at the 10-minute mark. Flip slices halfway for even drying. If edges brown too fast, lower to 280°F (138°C).

Adjust to your texture. For chewier slices, pull them when they feel mostly dry but still slightly pliable in the middle. For a crisper, chip-like texture, cook 3–6 minutes longer, watching closely to avoid scorching.

Cool to set. Transfer slices to a wire rack. They’ll firm up as they cool. Taste and adjust seasoning with a tiny sprinkle of sugar or salt if needed.

Repeat with remaining slices. Keep batches consistent in thickness and spacing for predictable results.