Apple Chips in the Air Fryer
Air fryer apple chips turn thin apple slices into light, crunchy rounds in about 15 minutes, with only a sprinkle of cinnamon. You do not need a dehydrator or a 2-hour oven bake. The secret is cutting the slices very thin and cooking them at 300 °F, so they dry out before they brown.
- Temperature
- 300°F150 °C
- Total time
- 30min
- Prep time
- 10min
- Servings
- 4
- Per serving
- 70kcal
Why the air fryer works for apple chips
An apple is about 85 percent water, so making a chip is a drying job more than a cooking one. A dehydrator does this in 6 to 10 hours, and an oven takes about 2 hours. The air fryer moves warm air across every slice, which pulls out moisture much faster, so a batch is done in about 15 minutes. A temperature of 300 °F is high enough to dry the slices quickly and low enough that the sugars do not burn.
Thickness decides the texture. Slices around 1/16 inch crisp up cleanly. Thicker slices become apple crisps with a chewy center, which are good but different. The chips also firm up as they cool, so judge them after a few minutes on a rack, not straight from the basket.
How to make apple chips in the air fryer
Tap a time to start a timer.
- Slice thin Wash the apples and cut out the core. Slice them crosswise into rounds about 1/16 inch thick, using a mandoline or a very sharp knife. Thin and even slices are the key to crisp chips.
- Prevent browning Toss the slices with the lemon juice in a large bowl, then pat them dry with paper towels. Sprinkle with cinnamon, the sugar if you like it sweeter and a pinch of salt.
- Load the basket Spread the slices in the basket in a single layer, with slight overlap at most. If the slices do not fit, cook in 2 batches so the air can move around every slice.
- Cook and flip Cook at 300 °F for , shaking the basket and turning the slices after and again after . Start checking at , since the thinnest slices finish first.
- Cool to crisp The chips feel slightly soft when they come out. Transfer them to a wire rack for , where they dry and crisp. If they are still bendy after cooling, return them to the basket for .
Times and temperatures
| Apple Chips | Temperature | Time |
|---|---|---|
| Thin slices, 1/16 inchShake twice | 300 °F (150 °C) | 15 min |
| Thicker slices, ⅛ inchChewier center | 300 °F (150 °C) | 18–20 min |
| Cinnamon sugarAdd sugar after 8 min | 300 °F (150 °C) | 15 min |
| Soft baked apple slices | 350 °F (180 °C) | 8–10 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Use a mandoline. It gives even slices much faster than a knife. Use the hand guard, because the blade is sharp.
- Do not crowd the basket. The air needs space around each slice, so cook in two batches if needed. Overcrowding is the main reason for soft chips.
- Pick sweet apples. Honeycrisp, Fuji and Gala have the right balance of sugar and firmness. Tart varieties such as Granny Smith make a sharper chip.
What to serve with apple chips
Apple chips are a lunchbox snack on their own, and they also go well with cheese, nut butter or yogurt for a quick breakfast. Crumble them over oatmeal, or scatter them on a bowl of vanilla ice cream for texture. If you want a larger apple dessert, try the classic apple pie for the weekend. For a savory snack next to them, popcorn makes a good partner at a movie night.
Storing and reheating
Once the chips are completely cool, store them in an airtight container or jar at room temperature for up to 5 days. Add a small piece of paper towel to absorb any moisture. If they soften, put them back into the air fryer at 300 °F for 2–3 minutes and let them cool on a rack again.
Variations
- Pumpkin spice: Replace the cinnamon with ¼ tsp pumpkin pie spice.
- Salty-sweet: Skip the sugar and use a pinch of flaky salt with the cinnamon.
- Pear chips: Use firm pears, sliced thin, with the same time and temperature.
- Chili-lime: Dust the slices with a pinch of chili powder and a little lime zest for a snack that is sweet, tart and spicy at once.
If it does not turn out right
- The apple chips are chewy
- The slices were too thick or the cooling was skipped. Slice to 1/16 inch and let the chips cool on a rack. Return any soft chips to the basket for 2–3 minutes.
- The slices curl and stick together
- Pat them dry, do not pile them up and shake the basket every 5 minutes. A light spritz of oil on the basket helps if they stick.
- The edges burn before the centers dry
- Lower the temperature to 280 °F and check often. Remove the finished chips as you go, because thin edges darken first.
Questions and answers
How long do apple chips take in the air fryer?
About 15 minutes at 300 °F for slices that are 1/16 inch thick, shaking the basket twice. Thicker slices take 18–20 minutes and will be chewier.
Do I need to peel the apples?
No. The skin adds color and helps the slices hold their shape. Wash the apples well and slice them with the peel on.
Can I make apple chips without cinnamon?
Yes. Plain slices work with just a pinch of salt, or use a little sugar for sweetness. Cinnamon is a flavor, not part of the drying process.
What are the best apples for apple chips?
Firm, sweet apples such as Honeycrisp, Fuji and Gala slice cleanly and stay crisp. Soft apples such as McIntosh turn mushy.
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