Prep the air fryer: Preheat to 300°F (150°C). If your model runs hot, go as low as 280°F (138°C) to avoid scorching.

Slice the fruit thinly and evenly: Aim for 1/8 inch (3 mm) thick. Use a sharp knife or mandoline. Thicker slices take longer and may stay chewy.

Prevent browning: Toss apple and pear slices with 1 tablespoon lemon or lime juice. This keeps color bright and adds a fresh pop.

Add light seasoning: For apples and pears, sprinkle a pinch of cinnamon. For pineapple, try a dusting of chili powder and a tiny pinch of salt. Keep it light—too much seasoning burns.

Line the basket: Use a perforated liner or lightly mist the basket with oil to reduce sticking. Don’t soak the fruit in oil; a quick spray is enough.

Arrange in a single layer: No overlapping. Crowding causes steaming and softness instead of crisping.

Air fry in batches: Cook for 12–18 minutes, flipping halfway. Timing varies by fruit and thickness. Strawberries and bananas dry faster; apples and pears take a bit longer.

Watch for doneness cues: Edges should look dry with light browning. The center may feel slightly pliable when hot but will crisp as it cools.

Cool completely on a rack: This is crucial. Air circulation while cooling pulls out remaining moisture and locks in crunch.

Repeat with remaining fruit: Keep an eye on the last batch—residual heat can make it cook faster.