My grandma used to make apple chips on the stovetop, slicing apples so thin they turned translucent and singing along to the radio while the kitchen filled with warm cinnamon and sugar. I still remember the way those slices snapped like little leaves when she handed one to me — a tiny, crunchy treasure. That memory nudged me to try a quicker, fuss-free version in the air fryer. The first batch filled my apartment with a cozy, caramel-sweet steam and a little pop every time a chip curled up; I knew I had something simple and addictive. These air fryer apple cinnamon chips keep that childhood magic but shave off the babysitting time, and yes — you can still sneak a few warm ones straight from the basket.
Quick Facts
- Yield: Serves 4 (snack-sized portions)
- Prep Time: 10 minutes
- Cook Time: 20–30 minutes (depending on thickness)
- Total Time: 30–40 minutes
Why This Recipe is Awesome
This recipe delivers crunchy, lightly sweet apple chips without turning on the oven or babying a dehydrator. Who doesn’t love crispy edges with a hint of cinnamon? The chips finish with a golden rim and a candy-like whisper when you bite them. They taste like fall in a handful and they’re perfect for lunchboxes, movie nights, or as a light dessert that feels fancy but cooks in a flash. It’s so easy even your oven can’t mess it up.
Ingredients
For the Main Dish:
- 3 medium apples (about 1 to 1¼ lb total) — choose firm varieties like **Honeycrisp**, **Granny Smith**, or **Fuji**
- 1 tbsp fresh lemon juice (prevents browning)
- 1 tbsp granulated sugar (or 1 tbsp brown sugar for a deeper flavor)
- 1 tsp ground cinnamon
- Pinch of fine sea salt
- Optional: 1 tbsp melted butter or 1 tbsp neutral oil (for extra golden edges)
- Nonstick spray or a light brush of oil for the air fryer basket
For the Sauce / Garnish (if applicable):
- Optional dip: 1/2 cup Greek yogurt + 1 tbsp honey + a pinch of cinnamon — stir together and serve chilled.
How I Make It
Step 1:
I wash the apples, core them if I want round discs, or leave the cores and slice thin rings for a pretty look. I slice them as thin as possible — about 1/8-inch thick — using a sharp knife or a mandoline set to a thin setting. I toss the slices in a bowl with 1 tbsp lemon juice so they don’t brown and to add a little brightness.
Step 2:
In a small bowl I mix the 1 tbsp sugar, 1 tsp cinnamon, and a pinch of salt. I either sprinkle the mixture over the apples and toss gently, or I brush the apples with the optional melted butter and then dust them with the cinnamon-sugar. Avoid piling sugar on — a light dusting gives a candy-like finish without turning them sticky.
Step 3:
I preheat the air fryer to 300°F for a few minutes. I spray the basket lightly or brush with oil so the apples don’t stick. I lay the apple slices in a single layer with a little breathing room — they shrink as they crisp, but crowding makes them steam instead of snap. I work in batches if needed.
Step 4:
I air fry at 300°F for about 10 minutes, then flip each slice and continue for another 10–15 minutes. I watch for **golden edges**, slightly curled shapes, and a firm snap when cooled. If your air fryer runs hot, drop to 275°F and add a few minutes. If you prefer a slower, dryer chip, set the air fryer to 225°F and plan for 30–45 minutes.
Step 5:
I transfer the chips to a wire rack to cool; they crisp up fully as they cool and get that delightful crunch. Sprinkle a little extra cinnamon or a tiny pinch of flaky salt if you want a sweet-salty twist. Serve warm or store cooled chips in an airtight container for up to 3 days.
Pro Tips
- Use a mandoline if you have one — it makes ultra-thin, even slices that crisp reliably.
- If chips come out slightly chewy, return them to the air fryer at 300°F for 3–5 minutes in a single layer to finish crisping.
- Swap sugar for a 1:1 amount of coconut sugar for a deeper, caramel-y flavor and a slightly healthier swap.
- Cool fully on a wire rack to lock in crispness — stacking warm chips saps their crunch.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use pears instead of apples for a softer, floral chip (note: pears brown faster and can stay slightly chewy).
- Replace granulated sugar with 1 tbsp maple syrup brushed on each slice for a sticky glaze — this yields a chewier chip that still tastes amazing.
- For dairy-free, skip the butter and use 1 tbsp neutral oil (avocado or light olive oil). This keeps chips crisp and vegan-friendly.
- Want extra spice? Swap half the cinnamon for a pinch of nutmeg or cardamom — it smells heavenly.
Variations & Tips
- Spiced Apple: Add 1/4 tsp ground ginger and a pinch of cloves to the cinnamon for a chai-like profile.
- Sweet & Salty: After cooking, sprinkle a tiny pinch of flaky sea salt for contrast.
- Caramel Drizzle: Warm 2 tbsp store-bought caramel and drizzle over cooled chips for a dessert plate.
- Kid-Friendly: Cut shapes with small cookie cutters before cooking to make fun apple shapes.
- Crunch Mix: Break chips into pieces and toss with granola and nuts for a crunchy topping.
- Herb Twist: Add a few dried rosemary flakes pre-cooking for a savory-sweet adult snack.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Make the chips, cool completely, and store in an airtight container at room temperature for up to 3 days. If they soften, re-crisp at 300°F for 2–4 minutes in a single layer.
- Can I double the recipe?
- Sure thing. Cook in batches rather than stacking slices. Doubling doesn’t change per-batch timing, but expect to spend more time if you only have one air fryer basket.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil to avoid a greasy feel (so 3/4 tbsp oil for 1 tbsp butter).
- How do I know it’s done?
- Look for **golden edges**, slightly curled centers, and a firm snap when cooled. Chips often feel a bit flexible hot and firm up as they cool.
- What if I don’t have ingredient X?
- No worries. If you lack cinnamon, use 1/2 tsp pumpkin pie spice or a pinch of nutmeg. If you don’t have lemon juice, a splash of apple cider vinegar works to prevent browning.
How I Like to Serve It
I love pairing these apple chips with a small bowl of the honey-yogurt dip for an afternoon pick-me-up, or scattering them on a cheese board alongside sharp cheddar and walnuts. They brighten up a lunchbox and make a cozy movie-night snack with warm cider. In summer, I toss broken bits into yogurt or as a crunchy topping for a light salad.
Notes
- Store cooled chips in an airtight container at room temperature for up to 3 days. If they soften, re-crisp at 300°F for a few minutes.
- Safe cooking temps note: not applicable to fruit, but remember cooked poultry should reach 165°F if you ever add it to a snack board.
Final Thoughts
Closing: These air fryer apple cinnamon chips strike the perfect balance of nostalgia and convenience — now go impress someone (or just yourself) with this crunchy, cinnamon-scented snack!