Prep the air fryer: Preheat to 300°F (150°C). Line the basket with a reusable liner or parchment with holes to help airflow. Lightly spray if sticking is a concern.

Slice the fruit thin and even: Aim for about 1/8 inch (3 mm) thick. A mandoline helps, but a steady hand and sharp knife work. Consistent thickness keeps cooking even.

Prevent browning: Toss apple and pear slices with lemon juice. Pat dry gently with a paper towel so they crisp faster.

Add simple flavor: Dust apples and pears with cinnamon if you like. For bananas, brush lightly with honey or maple syrup for a caramelized edge. Add a tiny pinch of salt to any fruit to boost flavor.

Arrange in a single layer: Place slices in the basket without overlap. Work in batches to avoid steaming and sogginess.

Air fry until crisp-tender: Cook for 8–12 minutes, flipping halfway. Thinner slices and strawberries cook fast (often 6–8 minutes). Bananas may take 10–14 minutes. Look for edges that curl slightly and feel dry.

Let them firm up: Chips crisp more as they cool. Transfer to a rack or plate and cool for 5–10 minutes before tasting.

Repeat with remaining fruit: Keep an eye on each batch. Different fruits finish at different times.