Prep the fruit: Peel the mangoes and slice the cheeks off the pit. Cut into thin slices, about 1/8 inch thick. Peel and core the pineapple, then slice very thin half-rings or rounds, also about 1/8 inch. Peel bananas and slice on a slight diagonal into thin coins. If using fresh coconut, shave thin ribbons with a vegetable peeler.

Pat dry: Lay fruit on a clean towel and gently pat to remove surface moisture. This small step helps them crisp faster.

Make a light glaze (optional): In a small bowl, whisk 1 teaspoon honey or maple syrup with 1 teaspoon lime juice and 1 teaspoon melted coconut oil. This encourages browning and a subtle gloss. Skip if you prefer zero added sugar.

Season: Toss each fruit type separately with a tiny amount of oil (or the glaze), a pinch of sea salt, and a little lime zest. For heat, add a dusting of chili powder to pineapple. For warmth, add cinnamon to banana. Keep it light so flavors stay fresh.

Preheat the air fryer: Set to 300°F (150°C). Preheating helps the fruit start drying immediately, improving texture.

Arrange in a single layer: Place fruit slices in the basket without overlap. Use parchment liners with holes if sticking is a concern, but avoid covering vents. Work in batches for best results.

Air fry and monitor: Mango: 12–16 minutes, flipping at the 8-minute mark.

Pineapple: 14–18 minutes, flipping halfway.

Banana: 10–14 minutes; keep an eye on color to prevent bitterness.

Coconut chips: 4–7 minutes; stir once. They brown fast.

Finish low and slow (if needed): If some slices are still a bit soft but colored nicely, reduce heat to 250°F (120°C) and go 3–6 more minutes. This helps dry them without burning.

Cool to crisp: Transfer chips to a wire rack and let them cool completely. They firm up as steam escapes. Don’t skip this; it’s key to crunch.

Taste and adjust: Once cool, add a final pinch of lime zest or a whisper of salt if needed. Mix the different fruits together for a colorful snack mix.