Prep the pineapple: Slice off the top and bottom. Stand it upright and cut away the peel in strips, following the curve. Remove the eyes with a small paring knife. Trim off the core if you prefer, or leave it for extra chew.

Slice thinly: Cut the pineapple into 1/8 to 1/4-inch rounds. Thinner slices will crisp more; thicker slices will be chewier. Aim for consistency so they cook evenly.

Optional flavor boost: Pat slices dry with paper towels. Lightly brush with lime juice, and dust with chili powder, a touch of sugar or honey, and a pinch of salt if you want a sweet-salty-spicy vibe.

Preheat the air fryer: Set to 250°F (120°C). A lower temp dries the fruit without scorching the sugars.

Arrange the slices: Lightly spray the basket if needed. Lay slices in a single layer with a little space between each piece. Overlapping leads to steam and soggy results.

Air fry: Cook for 30 minutes. Flip the slices, then continue for another 20–40 minutes, checking every 10 minutes. Total time varies by slice thickness and your air fryer model.

Know when they’re done: Chips should look dry and lightly golden, with edges starting to curl. They’ll firm up more as they cool. If they feel tacky, they need more time.

Cool completely: Transfer to a wire rack and let them cool for at least 10–15 minutes. This is when the final crispness develops.

Repeat with remaining slices: Work in batches to avoid crowding. Keep cooked chips on the rack until all batches are finished and fully cooled.