Air Fryer Apple Chips (Cinnamon, No Added Sugar)

These cinnamon air fryer apple chips are a small-batch snack made from one firm apple and a little ground cinnamon. They are not dehydrated for long-term storage: crispness develops as the slices cool, and the exact time depends on slice thickness, air-fryer airflow, and basket capacity.

Choose and slice the apple

Use one large, firm apple, about 200 g before coring. A crisp variety such as Honeycrisp, Pink Lady, or Granny Smith holds its shape. Remove the core, then slice crosswise about 1/16 inch (1.5 mm) thick with a mandoline and hand guard or a sharp knife. Even slices matter more than the variety: thicker pieces stay chewy while very thin edges can brown early.

Air-frying in batches

Pat the slices dry, toss gently with 1/4 teaspoon ground cinnamon, and arrange only one layer in the basket. Set the air fryer to 300°F (150°C). Cook each batch about 15–20 minutes, turning the slices every 5 minutes and beginning to check at 10 minutes. Remove pieces as soon as they brown; a test slice should become crisp or nearly crisp after cooling for 2 minutes. Repeat in additional batches rather than stacking. Follow your appliance manual about accessories, and avoid loose parchment that could lift toward the heating element.

Cooling, storage, and troubleshooting

Cool the finished chips on a rack for about 5 minutes. If a few remain leathery, return only those pieces to the basket for short intervals, watching closely. Store completely cooled chips in an airtight container and eat soon; humidity softens them, and this recipe is not a shelf-stable canning or preservation method. If your air fryer runs hot, lower the temperature slightly before the next batch.

Estimated nutrition

Approximate values per serving (half the recipe); apple size changes the totals.

For a baked apple dessert, try our All-American Apple Pie.

Vagner Carvalho

Air Fryer Apple Chips with Cinnamon

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.

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Prep Time 10 minutes mins

Cook Time 1 hour hr 20 minutes mins

Cooling 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings: 2 servings

Course: Desserts

Cuisine: American

Calories: 50

Ingredients Equipment Method Notes

Ingredients

  

• 1 large firm apple, about 200 g before coring
• 1/4 teaspoon ground cinnamon

Equipment

• Air fryer
• Mandoline with hand guard or very sharp knife
• Cooling rack

Method

 

1. Wash the apple, remove the core and seeds, and cut into slices about 1/16 inch (1.5 mm) thick. Pat off surface moisture.
2. Sprinkle with cinnamon and toss gently so the slices do not break. No oil or added sugar is needed.
3. 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.
4. 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.
5. 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

Planning times depend on batch size, thickness and appliance. 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. Nutrition is an ingredient-based estimate per serving (half the finished batch). 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.