Prep the apples. Wash and dry your apples. You can leave the peel on for extra fiber and color. Core the apples or slice around the core.

Slice thinly and evenly. Use a sharp knife or mandoline to slice the apples into 1/16–1/8 inch rounds. Thinner slices get crispier. Try to keep the thickness consistent so they cook evenly.

Optional quick soak. If you want to reduce browning, toss slices with a splash of lemon juice and pat dry. Excess moisture can slow crisping, so don’t skip drying if you soak.

Season. In a small bowl, mix cinnamon with sugar and a tiny pinch of salt. Lightly sprinkle over both sides of the apple slices. You only need a dusting—too much can burn.

Arrange in the air fryer. Place slices in a single layer in the basket or on the trays. Slight overlap is okay, but avoid stacking. Work in batches for best results.

Air fry. Cook at 300°F (150°C) for 12–18 minutes, flipping halfway. Watch closely after 10 minutes; cook time varies by thickness and air fryer model.

Check for doneness. They should look dry and feel slightly firm, with curled edges. Some slices may still feel a bit soft in the center—that’s fine. They will crisp more as they cool.

Let them cool. Transfer chips to a cooling rack or plate and let them sit for 10–15 minutes to fully crisp.

Repeat with remaining slices. Season and air fry the rest. If your air fryer runs hot, reduce time by a minute for later batches.

Taste and adjust. If you want more cinnamon sugar, sprinkle a tiny bit more while they’re still warm. Keep it light to avoid stickiness.