Pick the right tomatoes. Choose firm Roma or plum tomatoes. They have less water, which helps them crisp faster. Avoid overripe or very juicy varieties.

Slice thin and even. Use a sharp knife or mandoline and cut into 1/8-inch slices. Consistency matters—even slices cook at the same rate, which prevents some burning while others stay soft.

Pat them dry. Lay the slices on paper towels and blot gently. Removing surface moisture helps them crisp instead of steam.

Season lightly. In a bowl, toss slices with olive oil, salt, pepper, and any optional spices. Go light on oil—too much makes them leathery. If using sugar, sprinkle just a pinch.

Prep the air fryer. Preheat to 250–275°F (120–135°C). A lower temperature dries them out without burning. Lightly spray the basket or use a perforated parchment liner.

Arrange in a single layer. Don’t overlap. If needed, cook in batches. Crowding leads to uneven crisping.

Air fry and monitor. Cook for 35–50 minutes at 250–275°F, flipping every 10–15 minutes. Watch closely after the 30-minute mark. Different models and slice thicknesses vary. They’re ready when edges are curled and the centers feel dry, not tacky.

Finish and cool. Turn off the air fryer and let the chips sit inside with the basket slightly open for 5–10 minutes. This helps them dry fully and turn extra crisp.

Adjust seasoning. Taste and add a tiny sprinkle of salt or a dusting of herbs while warm if needed.

Serve or store. Enjoy warm or let them cool completely before storing to keep their crunch.