Easy Air-Fryer Apple Chips with Cinnamon (Zero-Fat Snack)

For a clean alternative to processed snacks, these chips are the “Gold Standard.” They utilize rapid air circulation to dehydrate the fruit, concentrating its natural sweetness into a crispy treat without added oils. From an expertise perspective, the secret to a professional-grade result is “slicing precision.” By using a mandoline to achieve a uniform 1/8-inch thickness, you ensure every chip dries out at the same rate, avoiding the common issue of burnt edges with soggy centers.

Recipe Details

Prep Time: 10 Min
Cook Time: 15 Min
Total Time: 25 Min
Yield: 2 Servings
Calories: 95 kcal per serving

Ingredients:

The Foundation

2 Large Apples (Honeycrisp, Gala, or Pink Lady are best)
1 tsp Ground Cinnamon (Metabolism boost)

The Optional Polish

A tiny pinch of Sea Salt (Enhances sweetness)
Optional: Light spray of Avocado Oil (though oil-free is preferred)

Preparation Steps:

1. The Professional “Thin-Slice”

Core apples but leave skin on for fiber.
Technique: Use a mandoline or very sharp knife to slice apples into 1/8-inch thick rounds. Uniformity is a necessity; thin pieces burn while thick ones stay soggy if not consistent.

2. Spice Infusion

Place slices in a large bowl and sprinkle with cinnamon (and salt, if using).
Toss gently by hand to ensure a “Gold Standard” even coating on every slice.

3. Air-Fryer Layout

Arrange slices in the basket. Slight overlap is okay, but do not stack deep.
Air fry at 300°F (150°C) for 12–15 minutes. Note the lower temperature—this is dehydration, not roasting.

4. Shake & Cool

Shake the basket or flip slices every 5 minutes to ensure even drying.
Crucial Step: Remove when shriveled but slightly soft. Let them sit on a wire rack for 5 minutes. They will crisp up significantly as they cool (the “Snap” effect).

Expert Tips:

The “Soggy” Fix: If your chips are still soft after cooling, return them to the air fryer for an additional 2 minutes. Apple moisture varies, so adjust timing based on the fruit.
Temperature Rule: Do not use high heat (>300°F). High heat caramelizes natural sugars too quickly, leading to a bitter, burnt taste rather than a sweet crunch.