Prep the air fryer tray: Line the air fryer basket or tray with parchment paper or a silicone liner. Lightly grease so the leather releases cleanly. Make sure the liner has no gaps or holes where puree could leak.

Blend the fruit: Add fruit, lemon juice, and sweetener (if using) to a blender. Blend until completely smooth. Taste and adjust sweetness. If using chia seeds, stir them in after blending.

Strain if needed: For berry-heavy blends with lots of seeds, strain through a fine-mesh sieve for a smoother leather. This step is optional but makes a more uniform texture.

Spread it thin: Pour the puree onto the lined tray. Spread into an even layer about 1/16–1/8 inch thick. Even thickness matters—thick spots will stay sticky while thin edges can over-dry.

Set the temperature: Air fry at 160–170°F (70–75°C) if your model allows, or use the lowest possible setting (often 175–180°F / 80–82°C). Lower heat dries more evenly.

Dry the leather: Cook for 30–60 minutes, depending on thickness and temperature. Check every 10–15 minutes after the 30-minute mark. Rotate the tray if your air fryer has hot spots.

Check for doneness: The surface should be matte and dry to the touch, not wet. It should peel up in one piece and feel slightly tacky but not wet. If edges are crisping, it’s slightly overdone—still edible, just chewier.

Cool completely: Let it cool on the liner for 10–15 minutes. This helps it set and release without tearing.

Cut and roll: Transfer to a cutting board. Use kitchen scissors or a knife to cut into strips or squares. For classic roll-ups, place strips on parchment and roll tightly. Store with parchment so pieces don’t stick together.