Pick the right peaches. Choose peaches that are ripe but still firm to the touch. Overripe fruit turns mushy and won’t crisp well.

Wash and dry. Rinse the peaches thoroughly and pat them dry. Dry fruit dehydrates more evenly.

Slice evenly. Using a sharp knife or mandoline, slice peaches into thin, even rounds or half-moons about 1/8 inch (3 mm) thick. Remove the pit. Thinner slices get crispier.

Optional lemon dip. Toss slices gently with 1–2 tablespoons lemon juice to help preserve color and add a bright note. Drain off excess so slices aren’t wet.

Add light seasoning. For a classic flavor, dust very lightly with cinnamon and a pinch of salt. If your peaches aren’t very sweet, add a teaspoon of sugar. Mix gently so slices are coated but not clumpy.

Prep the air fryer. Preheat to 300°F (150°C) for 3–5 minutes. If your basket tends to stick, mist lightly with oil or use a perforated parchment liner or mesh mat.

Arrange in a single layer. Lay peach slices in one even layer with a little space between pieces. Do not overlap or they’ll steam instead of crisp.

Air fry low and slow. Cook at 300°F (150°C) for 10 minutes, then flip each slice. Continue for another 10–20 minutes, checking every 5 minutes. Total time varies by slice thickness and water content.

Finish at a lower temp if needed. If edges brown before centers dry, lower to 275°F (135°C) and continue until they feel dry and leathery with crisp edges.

Let them cool to crisp. Transfer slices to a cooling rack. As they cool, they’ll firm up. If they’re still chewy after cooling, return to the air fryer for 3–5 more minutes.

Batch and repeat. Continue with remaining slices. Keep finished chips on a rack so steam doesn’t make them soft.

Store properly. Once fully cool, place in an airtight container with a small piece of parchment between layers. See storage tips below.