Prep the nectarines. Wash and dry them well. Leave the skin on for color and extra fiber. Slice into thin rounds or half-moons, about 1/8 inch thick. Thinner slices get crisper; thicker slices stay a bit chewy.

Toss with add-ons (optional). In a bowl, gently toss slices with lemon juice, sugar, cinnamon, and a tiny pinch of salt. If keeping them plain, skip this.

Preheat the air fryer to 300°F (150°C). A moderate temperature helps the nectarines dry out without burning.

Arrange in a single layer. Lightly mist the basket with nonstick spray if needed. Lay slices in one even layer with a little space between pieces. Overlapping leads to soft spots.

Air fry for 12–15 minutes. Check at the 10-minute mark. Flip slices, then continue. You’re aiming for dry edges and slightly pliable centers.

Lower heat for finishing. Reduce to 250°F (120°C) and cook another 10–20 minutes, flipping once more. Time varies by slice thickness and juiciness. Look for mostly dry slices that feel light.

Let them cool to crisp. Remove chips to a wire rack or a sheet of parchment. As they cool for 10–15 minutes, they firm up. If still too soft after cooling, return to the air fryer for 3–5 minutes at 250°F.

Repeat with remaining batches. Keep finished chips spread out while you work so they don’t steam each other.