Choose the right durian. Use firm, slightly underripe durian flesh if possible. Very soft, custard-like durian is delicious fresh, but it won’t slice well for chips and can turn mushy when heated.

Prep your air fryer. Preheat to 250°F (120°C). A gentle temperature helps dry the chips evenly without burning. If your air fryer runs hot, start at 230°F (110°C).

Slice thinly. With a sharp knife or mandoline, cut the durian into thin slices, about 1–2 mm thick. Thinner slices produce crispier chips. If the fruit is sticky, chill it for 20–30 minutes to firm it up before slicing.

Optional quick soak. To tame the sweetness and help with crisping, you can very lightly brush the slices with diluted lime juice (1 teaspoon lime juice mixed with 1 tablespoon water). Pat dry after a minute.

Light coating for crunch. Dust the slices with a tiny amount of rice flour or cornstarch. Tap off excess. This step is optional but helps wick moisture and adds a delicate crunch.

Oil and season. Lightly mist or brush both sides with neutral oil. Sprinkle a pinch of salt. For sweet chips, add a light dusting of sugar. For savory, add a touch of white pepper.

Arrange in a single layer. Place slices in the air fryer basket without overlapping. Work in batches if needed. Crowding leads to uneven drying and soft spots.

Air fry low and slow. Cook for 25–35 minutes at 250°F (120°C), flipping once halfway. Check every 5–7 minutes during the last 10 minutes. Chips should turn pale gold and feel dry.

Crisp finish. If they need a bit more color, increase to 300°F (150°C) for the last 3–5 minutes. Watch closely to avoid browning too fast.

Cool to set. Transfer chips to a wire rack and let cool completely. They’ll firm up as they cool. Taste and adjust seasoning with a pinch of salt or sugar while still slightly warm.

Repeat with remaining slices. Keep earlier batches in a dry place as you finish the rest.