Prep the fruits. Wash and pat dry. Peel mango and kiwi. Core apples if you like; leave skins on for extra fiber.

Slice thin and even. Aim for 1/8 inch (3 mm) slices. Thinner slices crisp better. For bananas, slice on a slight diagonal for larger chips.

Prevent browning. Toss apple and banana slices with lemon juice. Pat dry gently with a paper towel to remove excess moisture.

Season lightly. Sprinkle cinnamon over apples and bananas if you like. Add a tiny pinch of sea salt to make the natural sweetness pop. If using coconut sugar, use a light dusting only.

Preheat the air fryer. Set to 300°F (150°C). This moderate heat dehydrates without burning.

Arrange in a single layer. Line the basket with a perforated parchment liner if needed. Place slices without overlapping. Work in batches for best results.

Air fry and rotate. Cook for 10 minutes, then flip or rotate trays. Continue 8–15 more minutes, checking every few minutes. Target doneness: edges dry and curled, centers mostly firm.

Finish low and slow if needed. If chips are still a bit soft, reduce heat to 250°F (120°C) and cook another 5–10 minutes. This helps remove remaining moisture without browning.

Let them crisp as they cool. Transfer chips to a wire rack. They’ll firm up in 5–10 minutes as steam escapes.

Repeat with remaining fruit. Different fruits finish at different times. Strawberries and kiwis may crisp faster; apples and mango can take longer.