Prep the cranberries: Rinse and pat the cranberries very dry. Use a toothpick or skewer to poke a small hole in each berry. This helps steam escape so they dry instead of burst.

Sweeten and season: In a bowl, toss cranberries with maple syrup or honey. Add the oil if using, plus cinnamon and a small pinch of salt. Stir until evenly coated.

Preheat the air fryer: Set to 250°F (120°C) for gentle drying. Lightly spray the basket or place a perforated parchment liner inside to prevent sticking.

Arrange in a single layer: Spread the cranberries in one even layer. Avoid crowding so air can circulate. Work in batches if needed.

Air fry low and slow: Cook at 250°F (120°C) for 25–30 minutes, shaking the basket every 8–10 minutes. The berries will wrinkle and shrink as they dry.

Finish crisping: Lower temperature equals better drying. If still chewy, continue in 5–8 minute increments at 230–250°F until they’re mostly dry to the touch.

Final snap: Turn the air fryer off, crack it open slightly, and let the cranberries sit inside for 10–15 minutes. Residual heat finishes the crisp without scorching.

Cool completely: Transfer to a cooling rack or plate and let cool fully. They firm up as they cool. Taste and adjust with a tiny sprinkle of sugar or salt if desired.