Preheat the air fryer: Set to 300°F (150°C). A slightly lower temperature helps prevent burning and keeps the slices tender.

Prep the lemons: Trim the ends. Slice into thin rounds, about 1/8 to 1/4 inch thick. Thinner slices turn crispier; thicker slices stay chewier.

Pat dry: Use a paper towel to blot excess moisture. This helps with even browning and avoids steaming.

Season: In a bowl, gently toss slices with a light coating of oil (if using), a pinch of salt, and your chosen sweetener or spices. If using honey, warm it slightly so it spreads evenly.

Basket setup: Lightly spray the air fryer basket if sticking is a concern. Arrange slices in a single layer with minimal overlap to promote airflow.

Air fry: Cook for 10–14 minutes, flipping halfway. Start checking at 8 minutes. You want glossy, tender centers and golden edges.

Fine-tune texture: For chewier slices, pull them when just tender. For crispier edges, add 1–2 extra minutes, watching closely to avoid burning.

Cool and set: Transfer to a wire rack. They’ll firm up slightly as they cool. If using sugar, the surface may feel tacky at first, then set into a light sheen.

Serve or store: Use right away as a garnish or snack, or let cool fully before storing.