Prep the apples: Wash and dry the apples. You can core them if you prefer, but it’s not required. Leave the peels on for color and fiber.

Slice thin and even: Using a sharp knife or mandoline, slice into 1/16–1/8-inch rounds. Thinner slices get crispier. Aim for uniform thickness so they cook evenly.

Optional soak: If your apples tend to brown fast, soak slices in a bowl of cold water with a splash of lemon juice for 5 minutes. Pat completely dry with paper towels.

Season: In a small bowl, mix cinnamon, sugar (if using), and a pinch of salt. Lightly dust both sides of the apple slices. Don’t overdo it; a little goes a long way.

Arrange in the air fryer: Place slices in a single layer in the basket. Do not overlap. Work in batches if needed. You can use a parchment liner with holes for easier cleanup.

Air fry: Cook at 300°F (150°C) for 14–20 minutes, flipping halfway. Timing varies by thickness and air fryer. Watch closely in the last few minutes to prevent browning.

Test for doneness: Chips should feel dry and slightly bendy right out of the fryer—they’ll crisp up more as they cool. If they’re still soft after cooling 3–5 minutes, return them for 2–4 more minutes.

Cool to crisp: Transfer to a cooling rack in a single layer. Let them cool completely for maximum crunch.

Repeat with remaining slices: Keep cooked chips on a rack while you finish the rest to avoid trapping steam.