Choose your oranges. Pick firm, fresh oranges with smooth skin. Thin-skinned varieties like mandarins will crisp faster; thicker-skinned navel or Cara Cara oranges hold their shape well.

Wash and dry. Rinse the oranges and dry them thoroughly. You’ll be eating the peel, so clean them well.

Slice evenly. Cut crosswise into 1/8 to 1/4-inch rounds. Thinner slices = crisper chips; thicker slices stay a bit chewy.

Optional: Pat dry. Blot both sides with a paper towel to remove excess juice. This helps them crisp instead of steam.

Preheat the air fryer. Set to 300°F (150°C). Preheating gives you more even results.

Lightly oil the basket. A quick mist of nonstick spray or a rub of neutral oil helps prevent sticking. If your air fryer has a tray, line it with perforated parchment designed for air fryers.

Arrange the slices. Lay the orange slices in a single layer without overlap. Work in batches if needed.

Flavor options. For a plain version, skip this step. For glazed: brush lightly with honey or maple syrup. For spiced: dust with a pinch of cinnamon or cardamom. For sparkle: sprinkle a bit of turbinado sugar on top.

Air fry. Cook at 300°F (150°C) for 14–22 minutes, flipping once halfway. Timing varies by thickness and air fryer model. Look for dry, translucent centers and lightly browned edges.

Final crisp. If they’re close but not quite there, reduce heat to 270°F (130°C) and cook 3–5 more minutes to avoid burning the sugars.

Cool completely. Remove slices and cool on a wire rack. They will firm up as they cool. If any are still tacky, return them to the air fryer for a few more minutes.

Serve or store. Enjoy right away, or keep for later following the storage tips below.