Crispy Apple Chips, Straight Out of My Air Fryer
Okay, let me set the scene: it’s a rainy Sunday, I’m craving something crunchy but, you know, not another bag of crisps. I remember the first time I tried making apple chips in the air fryer — I was convinced they’d end up as chewy little disasters, but surprise! They came out so good, my kid actually thought I’d bought them at the posh organic shop (ha, as if I’d spend £4 on a tiny bag). These Air Fryer Apple Chips with Cinnamon are my current obsession. Side note: if you’re new to air fryers, I promise this is the least intimidating recipe to start with.
Why I Keep Coming Back to This Recipe
I make this recipe when I’ve got apples threatening to go a bit soft (blame the fruit bowl on the radiator again), or when the snack cupboard is basically just dust and wrappers. My family goes absolutely wild for these — especially my partner, who says they’re like ‘autumn in a bowl.’ Also, I used to burn them every time till I learned not to crowd the basket. Live and learn, right?
What You’ll Need (But Honestly, Substitutions Galore)
- 2 medium apples (any kind, but Granny Smiths are ace for tartness; sometimes I just grab whatever’s looking a bit sad)
- 1 tbsp sugar (I occasionally skip this or use coconut sugar; my gran swore by caster sugar, but regular works fine)
- 1/2 tsp ground cinnamon (more if you love it, or swap for pumpkin spice if you’re feeling fancy)
- Optional: a squeeze of lemon juice (I sometimes forget, no disaster)
I’ve even tossed in a pinch of nutmeg when I couldn’t find the cinnamon, and it was alright — not my favourite, but it did the job.
Let’s Get Cooking (Or, Well, Air Frying)
- Slice your apples as thin as you can — I use a mandoline slicer when I’m feeling brave, but a sharp knife does the trick. Cores in or out? Honestly, I leave the core in if the seeds aren’t huge, but the internet insists you should take them out.
- Toss the slices in a bowl with the sugar and cinnamon (and lemon juice if you remembered). This is where I usually sneak a slice or two — quality control, obviously.
- Lay the slices in the air fryer basket. Don’t overlap them — or do, but admit they’ll stick together and you’ll have to pry them apart. Trust me, it’s a bother.
- Set your air fryer to 160°C (320°F) for about 8 to 10 minutes. Halfway through, give the basket a shake or flip the slices with tongs if you’re feeling energetic. Don’t worry if they look a bit weird at this stage — they crisp up as they cool.
- Once they’re golden and a bit curled at the edges, take them out. Let them cool for 5 minutes; they crisp up more on the cooling rack (if you have one — a plate works too, just not as well).
Things I’ve Figured Out (Mostly the Hard Way)
- If you slice the apples too thick, they’ll be chewy not crispy. Which is, I suppose, fine, but not the vibe I’m going for.
- Some air fryers run hotter than a British summer’s day — keep an eye on them the first time. I once accidentally made, well, apple jerky.
- Actually, you can skip the sugar if your apples are really sweet (I do this occasionally to feel virtuous).
Variations (Some Geniuses, Some Regrets)
- I tried using pears once. They went mushy. Wouldn’t recommend unless you want a fruity chew.
- Add a smidge of chili powder for a spicy kick. My cousin swears by it, though my kids revolted.
- Drizzle with a teeny bit of honey after air frying for a glossy finish — sticky but delicious.
Equipment: But You Can Wing It
You’ll need an air fryer (obviously), and a mandoline slicer if you want wafer-thin slices — but a trusty knife does just fine if you’ve got a steady hand. If you don’t have a cooling rack, just let the chips cool on some baking paper (or, honestly, straight on the countertop like I do when I’m in a hurry).
How to Store These (If You Actually Have Leftovers)
Pop them in an airtight tin or jar. They should stay crisp for 1 to 2 days, but in my house they never last more than a day — the last batch vanished before they even cooled off! If they do get a bit soft, a quick blast in the air fryer brings them back.
Serving Ideas (The Fun Part)
I love piling these up in a big bowl for movie night (makes me feel like a snack goddess), or packing them in lunchboxes — my daughter likes dipping them in Greek yogurt, which, honestly, is genius. Sometimes I sprinkle a little extra cinnamon on top, because why not?
Pro Tips: Or, What I Messed Up So You Don’t Have To
- Don’t rush the slicing. I once tried to cut corners and just hacked up the apples — result: uneven chips, some burned, some chewy. Not ideal.
- Give them space in the basket. If you stack them, they steam and never crisp. Actually, I find it works better if you do two smaller batches instead of one big one.
- If you think they’re not crisp enough, wait till they’ve cooled. They always firm up more than you expect. But if they’re still floppy, just pop ’em back in for a couple minutes.
FAQ: Real Questions I’ve Actually Gotten
- Can I use any apples? Yep! Though I reckon tart ones like Granny Smiths or Pink Lady work best. Red Delicious are a bit bland — just my two cents.
- Do I have to peel the apples? Not at all. I never bother — the skin crisps up nicely. (Also, who’s got time?)
- Mine aren’t crispy, what did I do wrong? Probably sliced them too thick, or maybe they needed a minute or two more. Every air fryer has a mind of its own, honestly.
- Can I make loads and store them? You can, but like I said, in my house they vanish. If you do manage to hide some, airtight container is your best bet.
- What’s the best way to slice the apples? If you’ve got a mandoline, use it; but watch those fingers! Otherwise, a sharp knife and some patience.
Oh — if you’re after more ideas, this site has a bunch of air fryer recipes that actually work. And if you’re curious about different apple varieties for snacking, Apple for That is weirdly helpful (and fun to browse!).
So, ready to give these a go? I promise, once you start making your own apple chips, you’ll eye up every apple in the house with new ambition. Or suspicion. Depends how hungry you are, honestly.
Ingredients
- 2 large apples (such as Fuji or Honeycrisp)
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon salt
- Non-stick cooking spray (optional)
- 1/2 teaspoon vanilla extract (optional)
Instructions
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1Wash and core the apples. Using a mandoline or sharp knife, slice the apples into thin, even rounds (about 1/8 inch thick).
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2In a large bowl, toss the apple slices with lemon juice to prevent browning.
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3In a small bowl, mix together the sugar, cinnamon, nutmeg, salt, and vanilla extract if using. Sprinkle the mixture over the apple slices and toss to coat evenly.
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4Lightly spray the air fryer basket with non-stick cooking spray. Arrange the apple slices in a single layer in the basket, making sure they do not overlap.
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5Air fry at 350°F (175°C) for 16-18 minutes, flipping the slices halfway through, until the apples are crisp and golden. Check frequently to prevent burning.
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6Remove the apple chips from the air fryer and let them cool completely on a wire rack. They will continue to crisp as they cool. Serve and enjoy!
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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