Pick the right pears: Choose pears that are firm to the touch with just a little give. Overripe pears get mushy and won’t crisp well.

Wash and prep: Rinse and dry the pears. You can keep the skin on. Core them or slice around the core: either way works.

Slice thin and even: Use a sharp knife or mandoline. Aim for 1/8-inch (3 mm) slices. Even thickness = even crisping.

Season lightly: In a bowl, toss slices with lemon juice, cinnamon, and a pinch of salt. If using, drizzle maple syrup or honey and toss again. Don’t overdo the liquid; a light coating is enough.

Preheat the air fryer: Set it to 300°F (150°C). Lower heat helps the pears dehydrate and crisp without burning.

Arrange in a single layer: Place slices in the basket or on a perforated parchment sheet. No overlapping—crowding leads to sogginess.

Air fry the first side: Cook for 8–10 minutes. Keep an eye on them starting around minute 7.

Flip and finish: Gently flip the slices. Air fry another 6–10 minutes, until the edges are deep golden and the centers look mostly dry. Time varies by thickness and air fryer model.

Optional crisp boost: If slices seem soft in the middle, reduce heat to 275°F (135°C) and cook 3–5 more minutes.

Cool to crisp: Transfer chips to a wire rack. They’ll firm up as they cool. Wait at least 10 minutes before storing.