Prep the air fryer: Set your air fryer to 135–150°F (57–65°C) if it has a dehydrate setting. If not, use the lowest temperature setting your model allows. Preheat for 3–5 minutes.

Mix the dip: In a small bowl, combine lemon juice and water. This helps keep the banana slices from browning too much.

Slice the bananas: Peel and slice into even rounds about 1/8–1/4 inch thick (3–6 mm). Thinner slices get crisp; thicker slices stay chewier.

Dip quickly: Gently dip each slice in the lemon mixture and shake off excess. This step keeps color bright and flavor balanced.

Optional flavor: If you like, sprinkle a light dusting of cinnamon or a tiny pinch of sea salt over the slices. Keep it minimal.

Arrange in the basket: Lightly spray the basket or line it with perforated parchment. Lay slices in a single layer with a little space between them. Do not overlap.

Dehydrate: Air fry at 135–150°F (or the lowest setting) for 4–6 hours, flipping the slices halfway. Start checking around the 3-hour mark. Time varies by thickness, humidity, and model.

Check doneness: They’re ready when they’re dry to the touch and either chewy (bend without breaking) or snappy (break cleanly). If they feel tacky, keep going in 15–20 minute intervals.

Condition the slices: Let them cool completely on a rack. For best storage, place the cooled slices loosely in a sealed jar for 2–3 days, shaking daily to distribute any residual moisture. If condensation appears, return slices to the air fryer for 15–30 minutes.

Store: Once fully dry and conditioned, seal in an airtight container in a cool, dark place.