Prep the air fryer: Preheat to 300°F (150°C) for 3–5 minutes. Lightly spray or brush the basket with oil to prevent sticking, if needed.

Peel and slice: Cut off both ends of the dragon fruit. Make a shallow slit down the skin and peel it away. Slice the flesh into very thin rounds, about 1/8 inch (3 mm). Use a sharp knife or mandoline for even slices.

Pat dry: Gently blot slices with a paper towel to remove excess moisture. This helps them crisp up faster.

Season lightly: If using, toss slices with lime juice. Sprinkle on coconut sugar and cinnamon (or chili and a pinch of salt) for your chosen flavor profile. Keep seasonings light so they don’t burn.

Arrange in a single layer: Place slices in the air fryer basket in one flat layer, without overlap. Work in batches if needed.

Air fry: Cook at 300°F (150°C) for 12–18 minutes, flipping halfway through. Timing varies by thickness and air fryer model. Start checking at 10 minutes.

Watch for doneness: Chips are ready when edges are dry and centers are mostly firm. They’ll crisp further as they cool. If still soft, add 2–3 minutes more, watching closely.

Cool on a rack: Transfer chips to a wire rack and let them cool completely. This prevents steam from softening them.

Taste and adjust: Add a tiny pinch of salt or an extra dusting of sugar if desired while chips are still slightly warm.