Prep the dates. Remove the pits and any stems. For chips, slice each date lengthwise into 3–4 thin strips. Thinner slices crisp better. If dates are very soft, chill them for 10 minutes to make slicing easier.

Optional seasoning mix. In a small bowl, combine cinnamon with a pinch of sea salt. For a cocoa version, whisk in cocoa powder. Keep the mix light so it doesn’t clump.

Lightly coat (optional). If your air fryer basket tends to stick, give it a very light spritz of oil. You can also toss the date slices with a tiny spritz to encourage even browning, but it’s not required.

Arrange in the basket. Place the slices in a single layer with a bit of space between pieces. Overcrowding leads to soft spots. Work in batches if needed.

Season. Sprinkle a small amount of your seasoning over the slices. If using lemon juice, toss the slices lightly before arranging, then add the dry seasoning.

Air fry at 325°F (163°C) for 6–9 minutes. Check at the 5-minute mark. Give the basket a gentle shake to promote even crisping. Thinner slices may be done sooner; thicker ones need the full time.

Watch for doneness cues. The edges should look slightly darker and feel dry to the touch, with a light snap once cooled. They’ll firm up more as they cool.

Cool completely. Transfer to a parchment-lined tray and let them cool 10–15 minutes. This is when they turn from chewy to crisp.

Taste and adjust. Add a final pinprick of sea salt if you like contrast. If you prefer extra spice, dust a bit more cinnamon while warm.