Pick and prep: Choose ripe, firm strawberries without mushy spots. Rinse gently and pat dry thoroughly. Dry berries crisp better.

Hull and slice: Remove the green tops. Slice strawberries very thin—about 1/8 inch. Consistent thickness is key for even crisping.

Brighten the flavor: Toss slices with 1–2 teaspoons of lemon juice. This helps preserve color and adds a clean finish.

Add a light sweet touch (optional): Sprinkle 1–2 teaspoons of sugar or drizzle 1 teaspoon of honey over the bowl and toss. You want a whisper, not a coat.

Season, if you like: Add a pinch of sea salt to sharpen the sweetness. For a twist, dust with cinnamon or a tiny pinch of vanilla powder.

Prep the basket: Lightly spray the air fryer basket or line it with a perforated parchment liner to prevent sticking. Don’t use solid parchment—it blocks airflow.

Arrange the slices: Lay strawberries in a single layer without overlapping. Crowding leads to steaming instead of crisping.

Air fry low and slow: Cook at 200–210°F (93–99°C) for 45–75 minutes, depending on thickness and your air fryer. Flip halfway through for even drying.

Check doneness: Chips should look dry with no shiny wet spots and feel leathery-crisp while warm. They will crisp more as they cool.

Cool down: Let chips cool on a wire rack for 15–20 minutes. This final step is when the magic crispy texture sets.

Troubleshoot texture: If they’re still chewy in the center after cooling, return to the air fryer for 5–10 more minutes at 200°F.