Preheat your air fryer to 300°F (150°C) for 3–5 minutes. A warm basket kickstarts even drying and helps prevent steaming.

Prep the pears. Rinse and dry them. You can leave the skin on for extra fiber and a pretty edge. Slice off the stem and base. Using a sharp knife or mandoline, slice into thin rounds, about 1/16–1/8 inch thick. Thinner slices get crispier.

Core if you like. If you’re slicing into rounds, the seeds will form a cute star in the center. You can poke them out with the tip of a knife, or leave them for looks and extra crunch.

Mix the lemon bath. In a small bowl, stir together the lemon juice and water. This keeps the pears from oxidizing. If using a sweetener, whisk it in now to lightly coat and help with caramelization.

Toss gently. Dip or brush both sides of each slice with the lemon mixture. If using spices, sprinkle a small amount over the slices. Don’t overdo it—too much sugar or spice can burn.

Prepare the basket. Place a perforated parchment liner in the basket or give it a quick spray of oil. This helps prevent sticking, especially if you added a sweetener.

Arrange the slices. Lay pears in a single layer with minimal overlap. Crowding leads to soggy chips. Work in batches as needed.

Air fry. Cook at 300°F (150°C) for 12–16 minutes. Flip halfway through to promote even drying. Start checking at the 10-minute mark; thin slices may finish sooner.

Finish low and slow if needed. If the slices are still soft, reduce to 275°F (135°C) and continue for 3–6 more minutes. Look for edges that feel dry and centers with little to no bend.

Cool to crisp. Transfer chips to a wire rack and let them cool completely, about 10–15 minutes. They crisp up more as they cool. If still a bit soft, return to the air fryer for 2–3 more minutes at 275°F (135°C).

Repeat with remaining slices. Keep each batch consistent in thickness for uniform results.