Classic-Swap Air-Fryer Cinnamon Apple Chips

Cinnamon apple chips have long been a cozy American pantry snack, traditionally slow-baked until crisp. This air-fryer classic-swap tosses thin Honeycrisp slices with cinnamon and a gentle erythritol dusting for lighter, quicker crunch.

Serves 4 · 12 min prep · 16 min cook

Estimate for one serving

• 75 cal
• 18g carbs

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Ingredients

• 3 medium crisp apples (Honeycrisp or Gala)
• 1 1/2 tsp ground cinnamon
• 1 tbsp granulated erythritol or monk fruit sweetener
• 1 tsp fresh lemon juice
• as needed cooking spray

Instructions

1. 1Wash and dry the apples thoroughly. Using a sharp knife or mandoline, slice them into very thin rounds about 1/16-inch thick, removing any seeds as you go; leave the peels on for extra crispness and fiber.
2. 2Place the apple slices in a large bowl. Drizzle with the lemon juice and toss gently so every slice is lightly coated to prevent browning.
3. 3In a small dish mix the ground cinnamon and granulated erythritol. Sprinkle the mixture over the apple slices and toss again until every piece is evenly dusted.
4. 4Lightly mist the air-fryer basket with cooking spray. Arrange a single layer of seasoned apple slices in the basket without overlapping; work in batches if needed.
5. 5Air-fry at 350°F for 8 minutes. Flip each slice carefully with tongs, then continue air-frying for another 6 to 8 minutes until the edges curl, the centers look dry, and the chips feel crisp when tapped.
6. 6Transfer the finished chips to a wire rack to cool completely; they will crisp further as they cool, about 5 minutes. Repeat with remaining slices.
7. 7Once fully cooled, taste and add an extra light dusting of cinnamon if desired. Store in an airtight container at room temperature for up to 3 days.
8. 8Serve the chips as a lighter classic-swap for fried cinnamon apple desserts or potato chips, perfect for weight-loss snacking or a simple fruit-forward treat.