Prep the fruit: Wash and dry thoroughly. For apples and pears, keep the skin on for fiber and color. Peel mango and pineapple. Hull strawberries. Peel bananas only if overripe or spotty.

Slice thin and even: Aim for 1/16 to 1/8 inch thick. Thinner slices crisp more; thicker slices stay a bit chewy. Consistency is key for even cooking.

Optional lemon bath: For apples, pears, and bananas, toss slices with 1–2 teaspoons of lemon juice per cup of fruit. Pat dry lightly to remove excess moisture.

Season, if you like: Sprinkle very lightly with cinnamon or ginger. Avoid wet ingredients—no honey or syrups—so chips get crisp.

Preheat the air fryer: Set to 300°F (150°C) for most fruits. For soft fruits like strawberries or bananas, drop to 280°F (138°C) to prevent scorching.

Arrange in a single layer: Place slices so they don’t overlap. Use a perforated liner or lightly spritz the basket if sticking is a concern.

Air fry in batches: Cook 10–18 minutes depending on fruit and thickness. Flip halfway. Start checking at: Apples/Pears: 12–16 minutes

Bananas: 10–14 minutes

Strawberries/Kiwi: 10–13 minutes

Mango/Pineapple: 12–18 minutes

Watch for doneness: Chips should look dry and lightly golden at the edges. Some may feel slightly soft when hot but crisp as they cool.

Cool to crisp: Transfer to a wire rack and let them cool completely, 10–20 minutes. This step locks in the crunch.

Repeat with remaining slices: Keep an eye on timing; later batches can cook faster as the air fryer stays hot.