Prep the apples. Wash and dry them. You can peel them if you prefer, but the peel adds color and fiber. Core them with an apple corer or slice around the core.

Slice thin and even. Use a sharp knife or mandoline to cut slices about 1/16 to 1/8 inch thick (1.5–3 mm). Thinner slices = crisper chips. Aim for uniform thickness so they cook evenly.

Optional lemon dip. Toss slices with a little lemon juice to slow browning. Pat dry with a paper towel so they don’t steam in the air fryer.

Season lightly. Mix cinnamon with a pinch of sugar and salt if using. Sprinkle lightly over both sides. Go easy—too much sugar can cause burning.

Preheat your air fryer. Set it to 300°F (150°C) for 3–5 minutes. A warm basket helps the chips start drying right away.

Arrange in a single layer. Lay apple slices in the basket without overlapping. If your fryer has a rack or dehydrator tray, use it for more space. Lightly mist with oil if you want extra snap, but it’s optional.

Air fry and flip. Cook at 300°F (150°C) for 12–16 minutes, flipping the slices halfway. Check at 10 minutes since some air fryers run hot.

Lower the temp to finish. Reduce to 250°F (120°C) and cook another 10–15 minutes, flipping once more. The edges should curl and the slices should feel dry, not sticky.

Let them crisp up. Turn off the fryer and let the chips sit in the warm basket for 5–10 minutes. They crisp more as they cool.

Repeat with remaining slices. Keep finished chips on a cooling rack while you work through the rest.