Choose the right papaya: Pick a papaya that’s ripe but still slightly firm to the touch. It should be fragrant and mostly orange with a little give. Overripe papaya turns mushy and won’t crisp well.

Prep the fruit: Peel the papaya with a vegetable peeler. Slice it in half lengthwise and scoop out the seeds with a spoon. Pat the inside dry with a paper towel to remove excess moisture.

Slice evenly: Using a sharp knife or mandoline, slice the papaya into thin rounds or half-moons about 1/8 inch (3 mm) thick. Uniform thickness is key so the chips cook at the same rate.

Optional seasoning: In a small bowl, mix lime juice with honey (or sweetener). Lightly brush or toss the slices with the mixture. Sprinkle a tiny pinch of salt, and add cinnamon or chili powder if using. Keep it light—too much moisture slows crisping.

Preheat the air fryer: Set your air fryer to 250°F (120°C). Low temperature helps dehydrate the slices slowly without burning.

Arrange the slices: Lightly mist the air fryer basket with oil spray or use a perforated parchment liner. Lay the papaya slices in a single layer with minimal overlap. Work in batches if needed.

Cook low and slow: Air fry at 250°F (120°C) for 30 minutes. Check halfway and flip the slices to promote even drying.

Finish and crisp: After 30 minutes, reduce to 230°F (110°C) and cook another 10–20 minutes, checking every 5 minutes. They’re done when they feel dry and slightly pliable; they’ll crisp more as they cool.

Cool to set: Transfer chips to a wire rack and let them cool completely for 10–15 minutes. This step helps them firm up and turn crispy.

Taste and adjust: If you like a touch more salt or spice, add a tiny sprinkle while they’re still warm, then let cool again.