Choose the right guavas: Pick guavas that smell fragrant and feel slightly firm when pressed. Very soft fruit will turn mushy and won’t crisp well.

Wash and prep: Rinse the guavas and pat dry. Trim the ends. You can leave the skin on—it crisps nicely and adds fiber.

Slice thinly: Using a sharp knife or mandoline, slice into 1/16–1/8 inch rounds. Thinner slices get crispier; just keep thickness consistent so they cook evenly.

Remove seeds (optional): If the seeds are large and hard, use the tip of a knife to nudge them out. If they’re soft, you can leave them for extra crunch.

Toss with flavor: In a bowl, gently mix slices with lime juice, sugar, salt, and any spices you’re using. Coat lightly—too much moisture prevents crisping.

Light oil mist: Spray your air fryer basket or brush lightly with avocado oil. You can also give the guava slices a quick mist. Don’t drench them.

Arrange in a single layer: Lay slices in the basket so they don’t overlap. Crowding leads to steaming, not crisping. Work in batches if needed.

Air fry at 300°F (150°C) for 10 minutes: This starts drying them gently. Check halfway and flip if edges are lifting.

Lower to 275°F (135°C) and continue 15–25 minutes: Cook until edges are coppery and centers look mostly dry. Timing varies by thickness and guava type. Watch closely the last 5 minutes.

Test for doneness: They’ll feel slightly pliable hot but firm up as they cool. If they’re still very soft after cooling 2 minutes, return for 3–5 more minutes.

Cool completely: Transfer chips to a cooling rack. Let them dry and crisp for at least 10 minutes. This step locks in the crunch.

Finish and serve: Taste and add a sprinkle of sugar, salt, or chili-lime seasoning if desired. Enjoy right away or store properly for later.