Prep the air fryer: Line the basket or trays with parchment paper, leaving room for airflow around the edges. Lightly oil the parchment to prevent sticking.

Slice the watermelon: Cut off the rind and remove any visible seeds. Slice the flesh into slabs about 1/4 inch thick, then cut into strips or chips. Thinner slices dry faster, but don’t go paper-thin or they’ll shrink to nothing.

Optional seasoning: For a bright, sweet-tart vibe, toss slices with 1 teaspoon lime zest and 1 tablespoon lime juice. For heat, dust lightly with chili powder or Tajín. A tiny pinch of salt can help balance sweetness. If using vanilla, brush a very thin layer on each piece.

Arrange in the basket: Lay slices in a single layer without overlapping. They will shrink a lot as they dry.

Set the temperature low: Air fry at 135–150°F (57–66°C) if your model allows. If your air fryer’s minimum is 160–170°F (71–77°C), use that and watch closely to prevent browning.

Dry slowly: Cook for 3–6 hours, flipping every 45–60 minutes and rotating trays if your fryer has multiple levels. Timing depends on thickness, temperature, and your air fryer’s airflow.

Check for doneness: The jerky should be dry, leathery, and flexible, not wet or sticky. If you bend a piece, it should fold without cracking. If it’s still wet or glossy, keep going.

Condition the jerky: Once done, let the pieces cool completely. Then place them loosely in a clean jar for 24 hours, shaking once or twice. This equalizes any remaining moisture. If condensation forms, return them to the air fryer for another 30–60 minutes.

Finish and store: Once fully dry and conditioned, store as directed below. Add a small desiccant pack if you have one for longer shelf life.