Prep the lychees. If using fresh, peel and remove the pits. If using canned, drain very well and pat dry. The drier the fruit, the crisper the chips.

Slice thinly. Cut each lychee into 2–3 thin rounds or ovals, about 1/8 inch thick. Uniform slices crisp more evenly.

Blot again. Lay slices on a clean towel and press gently. Removing surface moisture speeds up crisping.

Season lightly. In a bowl, toss the slices with lemon or lime juice (if using), a tiny pinch of salt, and any optional sugar or spices. Add a few drops of oil if you want extra crunch, but don’t overdo it.

Preheat the air fryer. Set to 300°F (150°C). A moderate temperature helps dry the fruit without scorching its sugars.

Arrange in a single layer. Place slices on a parchment-lined air fryer tray or lightly oiled basket. Leave space between pieces to let air circulate.

Air fry, then flip. Cook for 10–12 minutes, then gently flip or rotate the tray. If slices try to stick, wait a minute before lifting—they’ll release as they dry.

Finish to crisp. Continue for another 10–14 minutes, checking every 3–4 minutes. Total time: 20–26 minutes, depending on thickness and moisture. They’re done when edges are browned and centers feel firm, not tacky.

Let them cool. Transfer to a cooling rack. They’ll crisp further as they cool for 10–15 minutes.

Taste and adjust. Dust with a pinch of spice or a tiny sprinkle of sugar while still slightly warm if you want extra flavor.