Prep the blueberries: Rinse and thoroughly pat dry. If using frozen, thaw completely and press gently with paper towels to remove as much moisture as possible.

Optional flavor boost: In a bowl, toss the berries with lemon juice, honey or maple syrup, vanilla, and a pinch of salt. Keep it light—too much liquid slows drying.

Line the basket: Lightly spray your air fryer basket or use a perforated parchment liner. This prevents sticking and keeps airflow moving.

Arrange in a single layer: Spread the blueberries out so they’re not piled up. Crowding leads to steaming instead of drying.

Set the temperature: Air fry at 250°F (120°C). Lower heat dries the berries without burning their skins.

Start the drying: Cook for 45–60 minutes, shaking the basket every 10–15 minutes. The berries will wrinkle, darken, and reduce in size.

Check doneness: For chewier chips, stop when they’re firm, wrinkled, and slightly tacky. For crisp chips, continue another 20–35 minutes, watching carefully to avoid scorching.

Cool to finish: Let the berries cool on the counter for 20–30 minutes. They firm up more as they cool, so don’t judge final texture while they’re hot.

Optional second dry: If they’re softer than you like after cooling, return to the air fryer for an extra 5–10 minutes.