Prep the raspberries: Rinse gently and pat completely dry. Moisture is the enemy of crisp chips, so make sure there’s no surface water left.

Optional sweet coating: In a small bowl, combine sugar, cornstarch, lemon juice, and a pinch of salt. Gently toss the raspberries to lightly coat. Handle them carefully to avoid crushing.

Preheat the air fryer: Set to 200–210°F (93–99°C). If your air fryer doesn’t go that low, use the lowest setting and plan for a shorter, watchful cook time.

Line the basket: Use a perforated parchment liner or lightly grease the basket. Perforations help airflow and prevent sticking. Avoid solid parchment that blocks air.

Arrange the berries: Place raspberries in a single layer, open side up if any are split. Leave a little space between each berry so air can circulate.

Air fry low and slow: Cook for 45–70 minutes, checking every 15 minutes after the 40-minute mark. Times vary by air fryer model and berry size.

Toward the end, reduce temp if needed: If edges darken too quickly, drop the temperature by 10–15°F. You want them dry and crisp, not browned.

Test for doneness: Chips are ready when they feel dry to the touch and lift easily from the liner. They should snap or feel very firm once cooled.

Cool to crisp: Turn off the air fryer and let chips sit inside for 10–15 minutes with the basket slightly ajar. This final drying step boosts crunch.

Optional finishing touch: For extra flavor, dust with a tiny bit of sugar, lemon zest, or a pinch of cinnamon while still warm.