Cinnamon Apple Chips
Cinnamon Apple Chips need just thinly sliced apples and cinnamon; air fry at 350°F for 15 minutes until the edges curl into crispy, sweet chips.
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Method
- 1
Slice apples paper-thin (1/8 inch or less) using a mandoline. Remove any seeds.
- 2
Toss slices with cinnamon. Arrange in a single layer — no overlapping.
- 3
Air fry at 350°F for 8 minutes. Flip each chip and cook another 5-7 minutes until edges curl and chips feel dry.
- 4
Remove and cool on a wire rack — they crisp up significantly as they cool.
- 5
Store in an airtight container for up to 5 days.
Pro tip. Uniform thickness is everything — use a mandoline, not a knife. Thick slices stay chewy; thin ones get properly crispy. They look underdone when you pull them but crisp as they cool.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 24 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 95 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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