Prep the strawberries. Rinse gently under cool water and pat completely dry. Remove the green tops. Slice into even rounds, about 1/8 inch thick. Consistent thickness means consistent drying.

Optional flavor boost. In a bowl, toss the slices with 1–2 teaspoons lemon juice, 1–2 teaspoons sugar or powdered sweetener (if using), a tiny pinch of salt, and 1/4 teaspoon vanilla. Coat lightly—no pooling liquid.

Line the basket. Place a perforated parchment liner in the air fryer basket. If you don’t have one, cut parchment and poke holes to allow airflow. Lightly spritz with oil if your air fryer tends to stick.

Arrange the slices. Lay strawberry slices in a single layer with a little space between each. Do not overlap. Work in batches if needed for even drying.

Set the air fryer low. Air fry at 160–175°F (70–80°C) for 60 minutes. If your air fryer’s lowest temp is 180–200°F, use the lowest setting and keep an eye on them so they don’t brown.

Flip and rotate. After 60 minutes, gently flip the slices. Rotate the basket or trays to account for hot spots. Continue cooking 30–60 minutes more, checking every 15 minutes.

Check for doneness. They’re ready when slices feel dry to the touch and snap cleanly once cooled. If they still bend or feel tacky, keep going in 10–15 minute increments. Total time is usually 90–120 minutes, depending on thickness and air fryer model.

Cool completely. Turn off the air fryer and let the chips cool in the basket for 10–15 minutes. This helps set the crunch. Move to a wire rack to cool fully before storing.

Condition the batch (optional but smart). Place cooled chips in a loosely covered container for 24 hours, shaking once or twice. If any condensation appears, return them to the air fryer for another 10–15 minutes to dry further.