Prep the air fryer tray: Line a flat, rimmed air fryer tray or an oven-safe shallow pan that fits your basket with parchment paper. Trim the parchment so it lies flat and doesn’t touch the heating element. Lightly mist with oil if your parchment tends to curl.

Blend the fruit: Add strawberries, honey (or maple), and lemon juice to a blender. Blend until perfectly smooth. Taste and adjust sweetness. If using chia seeds, stir them in by hand after blending.

Spread the mixture: Pour the puree onto the lined tray. Tilt to spread or use an offset spatula. Aim for an even layer about 1/16–1/8 inch thick (roughly 1.5–3 mm). Too thick will take ages; too thin can turn brittle.

Set the air fryer: Air fry at 160–175°F (70–80°C) if your model goes that low. If the lowest setting is higher, use the lowest possible and crack the basket slightly open to vent, or check more frequently.

Dry gently: Cook for 2–4 hours, depending on thickness and temperature. Rotate the tray halfway through for even drying. You’re looking for a surface that’s dry to the touch, slightly tacky but not wet, and peels cleanly from the parchment.

Test doneness: Touch the center. If it’s shiny or transfers puree to your finger, it needs more time. If edges go crispy while the center is wet, trim the edges off and continue drying the center.

Cool completely: Let the fruit leather cool on the parchment for 10–15 minutes. This helps it firm up for a clean peel.

Peel and cut: Gently peel the fruit leather from the parchment. Place on a clean sheet of parchment and cut into strips with a pizza cutter or scissors. Roll with parchment strips if you want cute, grab-and-go rolls.

Optional finishing touch: If the surface feels sticky, dust lightly with a tiny pinch of cornstarch or arrowroot, then brush off excess.