Why You’ll Love This Air Fryer Apple Chips

• They’re incredibly simple. With just two main ingredients and a handful of minutes, you can have a wholesome snack ready to go. There’s no complicated technique or special skills required—if you can slice an apple, you can make these chips.
• The texture is pure magic. We’re talking about a serious crunch here. The air fryer dehydrates the apples perfectly, giving you that light, crisp snap with every bite, without any of the sogginess that can happen with store-bought versions.
• They’re a wonderfully healthy snack. You control exactly what goes in. No hidden oils, no preservatives, no excessive sugar—just the natural sweetness of the apple amplified by a touch of warm spice. They’re perfect for lunchboxes, afternoon cravings, or even crumbled over yogurt.
• The customization is endless. Feel like a classic cinnamon-sugar combo? Go for it. Want to experiment with a pinch of nutmeg or a sprinkle of cardamom? The canvas is yours. You can even make them savory with a little chili powder or smoked paprika for a surprising twist.

Ingredients & Tools

• 2 medium firm apples (like Honeycrisp, Granny Smith, or Fuji)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon optional: nutmeg or a tiny pinch of salt
• 1 teaspoon optional: maple syrup or honey (for extra caramelization)

Tools: A sharp knife or mandoline, a large bowl, and your air fryer.

The beauty of this recipe is in its simplicity. The type of apple you choose really matters—a firmer variety will hold its shape better and give you that perfect crispness. The cinnamon is non-negotiable for me, it’s the soul of the snack, but that little pinch of salt… honestly, it’s a secret weapon that makes the apple’s sweetness pop.

Serves: 2 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• Apple selection is key. You want apples that are firm and crisp, not soft or mealy. Granny Smith will give you a tart chip, while Honeycrisp or Gala will be much sweeter. It’s all about your personal preference.
• Why a mandoline is your best friend. For the crispiest chips, you need uniformly thin slices. A mandoline slicer gets this done in seconds and ensures everything cooks evenly. If using a knife, just take your time and aim for slices about 1/8-inch thick.
• Don’t skip the core. You’ll want to remove the core and seeds. A simple apple corer works great, or you can slice the apple and use a small knife or melon baller to pop out the core section from each slice.
• To soak or not to soak? Some recipes suggest a quick soak in lemon water to prevent browning. Honestly? For chips, I usually skip it. A little browning is natural, and we’re cooking them so quickly that it doesn’t affect the final taste or appearance.

How to Make Air Fryer Apple Chips

Serving Suggestions

Complementary Dishes

• A sharp cheddar cheese board — The classic “apple pie with cheese” combination shines here. The salty, creamy cheddar is a perfect contrast to the sweet, crisp chips.
• A bowl of creamy butternut squash soup — Crumble a few chips on top for a delightful crunch that breaks up the soup’s velvety texture.
• Pork chops or a roasted pork tenderloin — Apples and pork are a match made in heaven. Serve these on the side for a sweet and crunchy element that cuts through the richness of the meat.

Drinks

• A hot mug of chai tea — The warm spices in the chai echo the cinnamon on the chips, creating a wonderfully cozy and aromatic experience.
• A crisp, dry hard cider — This is a fun, meta pairing. The appley flavors in the drink will complement the chips, while the carbonation cleanses the palate.
• A glass of cold vanilla almond milk — For a non-alcoholic option, the creamy, sweet vanilla is a simple and delicious partner for the crunchy apples.

Something Sweet

• A scoop of vanilla bean ice cream — Use the apple chips as edible spoons or crumble them over the top for an incredible mix of temperatures and textures.
• A dollop of cinnamon-spiked Greek yogurt — This turns the snack into a light, protein-packed dessert or breakfast. Dip the chips right in.
• A warm, spiced pear compote — If you’re feeling fancy, the soft, stewed pears alongside the crisp apples is a textural dream.

Top Mistakes to Avoid

• Mistake: Slicing the apples too thick. If your slices are thicker than 1/8-inch, they’ll take much longer to cook and are more likely to become leathery or burnt on the outside before drying out on the inside. Uniform thinness is non-negotiable for a proper chip.
• Mistake: Overcrowding the air fryer basket. I’ve messed this up before too… if the slices are piled on top of each other, they’ll steam instead of crisp. The hot air needs room to move! Cook in batches for the best results, even if it feels like a bit more work.
• Mistake: Judging crispiness while hot. The chips will always be soft and flexible when they first come out of the air fryer. If you try one then and think they’re not done, you might overcook them. The final crisp texture develops fully as they cool on the rack.
• Mistake: Adding too much liquid sweetener. A little maple syrup is great, but too much can make the chips sticky and prevent them from getting truly crisp. A light drizzle is all you need—the apples are already plenty sweet.

Expert Tips

• Tip: Mix your apple varieties. Try a batch with half Granny Smith and half Fuji apples. You’ll get a wonderful range of flavors and tartness levels in one bowl, making each bite a little different.
• Tip: Use a pastry brush for sticky sweeteners. If you’re using honey or maple syrup, instead of drizzling, try brushing a light coat onto the arranged slices in the basket. This gives you more control and prevents clumping.
• Tip: Save the imperfect chips. Not every chip will be a perfect circle, and that’s okay! Those broken or extra-curly pieces are perfect for crumbling over oatmeal, yogurt, or salads. Nothing goes to waste.
• Tip: Store them correctly. To keep them crisp, let them cool completely and then store in a paper bag or a container with a loose lid at room temperature. A tight, airtight container can sometimes trap residual moisture and make them soft.

FAQs

Why are my apple chips chewy and not crispy?
This is the most common issue, and it usually comes down to two things: slicing too thick or not letting them cool completely. The chips need that cooling time to set and become crisp. If they’re still chewy after cooling, they might need another minute or two in the air fryer. Also, make sure you’re cooking in a single layer—overcrowding causes steaming.

Can I make these without any oil or sweetener?
Absolutely! That’s one of the best parts. The apples have enough natural sugars to caramelize beautifully in the hot air of the fryer. You can toss them with just cinnamon (or other spices) and they will still crisp up wonderfully. It’s a truly guilt-free snack.

How long do homemade apple chips last?
If you can resist eating them all in one sitting, they’ll stay crisp for about 3-4 days when stored properly in a paper bag or a loosely covered container at room temperature. If they lose their crunch, you can pop them back in the air fryer for 2-3 minutes to revive them.

Can I use a different spice blend?
Please do! This is your playground. A pumpkin pie spice blend is a natural fit. For a savory twist, try a tiny bit of chili powder, smoked paprika, or even a sprinkle of garam masala. Just start with a small amount, as a little goes a long way.

My chips are burning around the edges. What did I do wrong?
This likely means your air fryer runs hot (many do!) or your slices are uneven. Try lowering the temperature to 285°F (140°C) and checking them a few minutes earlier. Also, make sure your slices are as uniform as possible—the thinner ones will always cook faster and can burn if they’re mixed with thicker slices.