Prep the kiwis: Wash and dry the kiwis. You can leave the skin on for extra fiber and better structure, or peel them for a cleaner look and milder texture.

Slice evenly: Cut into rounds about 1/8–1/4 inch thick. Thinner slices get crisper; thicker slices stay a bit chewy. Aim for even thickness so they cook at the same rate.

Season lightly: Lay slices on a board. Sprinkle with sugar, a tiny pinch of salt, and cinnamon or cardamom if using. If you like citrus, add a touch of lime zest or a very light squeeze of juice. Don’t overdo liquid—too much moisture slows crisping.

Preheat the air fryer: Set to 200–225°F (93–107°C). Lower heat gently dehydrates without scorching the sugars.

Arrange in a single layer: Lightly mist the air fryer basket or a perforated parchment liner with oil. Place kiwi slices in a single layer without overlap.

Air fry and monitor: Cook for 30 minutes at 200–225°F. Flip the slices, then continue for 15–25 minutes. Check every 5–10 minutes after the 45-minute mark.

Adjust to your texture: For crisp chips, continue until edges are firm and centers feel dry to the touch. For chewier chips, stop when the centers still have a little give.

Cool to set: Transfer to a wire rack to cool completely. They firm up more as they cool.

Taste and finish: If needed, dust with a whisper of sugar or a tiny pinch of salt right after cooking. Let cool again before storing.