Air Fryer Apple Chips
These Air Fryer Apple Chips are naturally sweet, incredibly crunchy, and take almost no effort to make. With just a handful of ingredients and your air fryer doing most of the work, you'll get thin, crispy apple chips that smell like fall, taste like a treat, and feel like a guilt-free win every single time. Once you try these, store-bought chips just won't cut it anymore.
Equipment
- Air fryer Basket-style or tray-style works
- Mandoline slicer With safety guard, for consistent thin slices
- Sharp chef's knife Alternative to mandoline
- Large mixing bowl
- Small mixing bowl
- Pastry brush Optional, for coating
- Parchment paper or air fryer liner Optional but recommended, perforated liners work best
- Apple corer or melon baller To remove seeds
- Wire cooling rack
Ingredients
- 3 medium apples 2–3 medium, Fuji, Gala, or Honeycrisp recommended
- 1 tsp ground cinnamon
- 2 tsp granulated sugar 1–2 tsp, optional for extra sweetness
- fresh lemon juice A squeeze to prevent browning
Instructions
- Wash and dry apples thoroughly, then pat completely dry.
- Core apples using an apple corer or melon baller. Do not peel.
- Slice apples thinly (about 1/8 inch or 2–3mm) using a mandoline slicer or sharp knife.
- Place slices in a large bowl and toss with lemon juice to prevent browning.
- In a small bowl, mix cinnamon with sugar (if using).
- Sprinkle cinnamon mixture over apple slices and toss until evenly coated.
- Preheat air fryer to 300°F (150°C) for 3 minutes.
- Arrange coated slices in a single layer in the air fryer basket without overlapping.
- Air fry at 300°F (150°C) for 12–15 minutes, flipping halfway through.
- Transfer to a wire rack and cool for 5–10 minutes before serving to allow chips to crisp up.
Notes
- Slice as thin as possible (1/8 inch or thinner) for the crispiest chips. Thick slices will stay chewy in the middle.
- Don't skip the lemon juice - it prevents browning and keeps your chips looking golden rather than gray.
- Cook in batches and never overlap slices. Overlapping creates steam, which makes chips soggy.
- Keep the temperature low at 300°F (150°C). Higher temperatures cause burning on the outside before the inside dries out.
- Let chips cool completely on a wire rack for 5–10 minutes before judging texture - they firm up significantly as they cool.
- Use a mandoline slicer for the most consistent, paper-thin slices that cook evenly.
- Try different apple varieties: Fuji, Gala, and Honeycrisp are sweetest; Granny Smith makes a nice tart contrast.
- Store cooled chips in an airtight container with a paper towel at room temperature for up to 2–3 days.
- To revive soft chips, return to air fryer at 300°F for 3–5 minutes and cool again before eating.
- Do not refrigerate chips - the moisture will make them go soft quickly.
Nutrition
Serving: 0.5batchCalories: 80kcalCarbohydrates: 21gSodium: 1mgPotassium: 115mgFiber: 3gSugar: 16gVitamin A: 1IUVitamin C: 6mgCalcium: 2mgIron: 1mg
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