Air Fryer Recipe
Apple chips
Apple chips are a healthy and delicious snack that can be easily made using an air fryer.
Ingredients
- 2 large apples (such as Granny Smith, Honeycrisp, or Gala)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon caster sugar (optional)
Method
- Wash the apples thoroughly and slice them into thin rounds, about 1/8 inch thick.
- Optionally, sprinkle the apple slices with cinnamon and sugar, then toss to coat evenly.
- Preheat the air fryer to 180°C (356°F) for about 3 minutes.
- Lay the apple slices in a single layer in the air fryer basket and cook for 15-20 minutes, flipping halfway through.
- Allow the apple chips to cool completely before storing them in an airtight container.
Why this works in an air fryer
Thin apple slices crisp because the air fryer’s fast convection drives off surface moisture before the fruit stews. A modest sugar dusting helps browning but also attracts water, so the slices must be thin, spaced out and cooled fully; they firm up as steam escapes after cooking.
Equipment notes
Assumes a 4–5 litre basket holding one large apple in a loose single layer; in a single-drawer model cook in batches for best airflow, while dual-zone drawers may run slightly cooler when both sides are on, so rotate trays/drawers and add 2–4 minutes if the slices still bend.
Common pitfalls
- Chips are leathery and pale after 20 minutes? The slices are too thick or overlapping; cut closer to 2–3 mm and cook in smaller batches so air reaches both faces.
- Edges are dark before the centres dry? The apple is sliced unevenly; remove the thinnest pieces early, lower to 160–170°C and continue drying the thicker rounds.
- Slices stick to the basket and tear when flipped? They were moved before the surface had dried; wait until they lift easily, or use perforated air-fryer parchment without covering too many holes.
- Stored chips turn soft within an hour? They were packed while warm or still moist; cool uncovered on a rack until completely cold, then return to the air fryer for 2–3 minutes if needed.
Variations & substitutions
- Use Granny Smith for sharper, drier chips that crisp a little faster; check from 12 minutes as the thinner edges can catch.
- Use Gala or Pink Lady for sweeter chips with more moisture; expect a slightly chewier finish and add a few extra minutes if they still flex.
- Swap cinnamon for mixed spice or ground ginger; powdered spices toast quickly, so use a light coating to avoid bitterness on the edges.
- Skip the caster sugar for a less sticky result; browning will be lighter but the chips usually store crisper because there is less hygroscopic sugar on the surface.
Storage & reheating
Keep fully cooled apple chips in an airtight container for up to 3 days, and re-crisp in the air fryer at 150°C for 2–4 minutes before cooling briefly again.
Nutrition
Calories: 250
