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
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. Illustrative images are generated, not a record of a personal cooking test.