Preheat the air fryer. Set it to 300°F (150°C). A lower temperature helps dry the slices without burning the peels or sugar.

Prep the limes. Wash and dry thoroughly. Roll each lime on the counter with your palm to release juices, then slice crosswise into thin rounds, about 1/8 inch (3 mm). Thinner slices get crispier; thicker slices stay chewier.

Pat slices dry. Use paper towels to blot excess juice. This helps them crisp and prevents steaming.

Optional seasoning. In a small bowl, mix sugar with a tiny pinch of salt and any spice you like. If using honey or maple, brush an ultra-thin layer on each slice. Lightly sprinkle the sugar mix—use a gentle hand to avoid burning.

Arrange in the basket. Lightly mist the air fryer basket or a perforated parchment liner with oil spray. Lay the lime slices in a single layer with space between each piece.

Air fry for 10–14 minutes. Check at the 8-minute mark. Flip once for even drying. Pull when edges are slightly browned and centers look set. For crisper slices, add 2–3 more minutes, watching closely to prevent scorching.

Cool to set. Transfer slices to a wire rack and let them cool completely. They’ll firm up as they cool.

Taste and finish. Add a tiny pinch of salt or extra spice if you want a bolder flavor. Use right away or store properly.