Thin apple slices become a light cinnamon snack as their moisture evaporates. This is a small-batch air fryer method, not a shelf-stable preservation recipe. Even slicing matters more than adding sugar or oil. The slices can feel slightly flexible while warm, then crisp as they cool; test a cooled piece before deciding the whole batch needs more time.
What makes this method work
Aim for slices about 1/16 inch thick, approximately 1.5 mm. Thick wedges will remain chewy while the thin edges burn. A mandoline makes even slices easier, but use its guard. Keep the cinnamon coating light, arrange a single layer, and remove individual slices as they finish rather than forcing every piece to cook for the same time.
Ingredients and useful choices
- Apple: A firm apple such as Fuji or Pink Lady holds together well. Flavor and moisture vary by variety.
- Slicing: Remove seeds and any hard core pieces. Use a hand guard with a mandoline; do not hold the final small piece with bare fingers.
- Storage: Because residual moisture is not measured, do not treat these as a pantry-stable dried product for long-term storage.
Time, portions and basket space
This recipe yields 2 servings; one portion is half the finished batch. Preparation: about 10 minutes. Cooking allowance: about 80 minutes; cooling: 5 minutes. Total planning time: approximately 95 minutes.
Plan on roughly four single-layer batches at 15–20 minutes each, or 60–80 minutes of cooking for one large apple. A broad oven-style air fryer may fit more at once. Do not stack slices to force a faster total; slice diameter and basket area can require additional batches.
Air Fryer Apple Chips with Cinnamon
Ingredients
Equipment
Method
- Wash the apple, remove the core and seeds, and cut into slices about 1/16 inch (1.5 mm) thick. Pat off surface moisture.
- Sprinkle with cinnamon and toss gently so the slices do not break. No oil or added sugar is needed.
- Set the air fryer to 300°F (150°C). Arrange only as many slices as fit in a single layer without stacking, following the manual for any accessory used to stop light slices from moving toward the element. Do not use loose parchment.
- Cook for about 15–20 minutes per batch, turning every 5 minutes. Begin checking at 10 minutes. Remove browned slices early and cool a test slice for 2 minutes: it should become crisp or nearly crisp as it cools. Reduce heat if edges brown before the centers dry.
- Repeat with the remaining slices in additional single-layer batches, then cool all the chips on a rack for about 5 minutes. If some remain chewy, return only those pieces for short additional intervals, watching closely.
Notes
Questions and troubleshooting
Why are they chewy?
The slices may be thick or still contain moisture. Cool a sample first, then return chewy slices briefly at a lower temperature if they are already browned.
Can I double the recipe?
Yes, by adding batches rather than piling slices. For several apples, a low oven or dehydrator may be more practical.
Storage and reheating
For the best texture eat the same day. Cool completely before covering. If storing leftovers, refrigerate and use within 3–4 days; they may soften. This method has not been validated for long-term room-temperature storage.
Estimated nutrition per serving
Per half of one cored large apple, approximately 90 g edible raw apple per portion. Drying removes water, not the apple’s calories; cinnamon contributes only a trace. These are rough ingredient-based estimates, not laboratory measurements. Brands, portions, oil retention and substitutions affect the result.
| Nutrient | Amount |
|---|---|
| Calories | 50 kcal |
| Carbohydrates | 14 g |
| Protein | 0 g |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Fiber | 2 g |
| Total sugars | 10 g |
| Sodium | 0 mg |
More ideas for your table
For another baking project, try traditional apple pie or banana bread. Find more methods in the Air Fryer recipe collection.
