Name: Crispy Air Fryer Apple Fries
Prep time: 10 min
Cook time: PT-488385H39M43S
Total time: PT-488385H39M43S
Cuisine: American

Jump to Recipe·Leave a Review

Short description: I make golden, spiced apple strips with a crunchy coating and a soft, tender center—an easy, sweet snack that comes together in minutes in the air fryer.

Crispy Air Fryer Apple Fries

Why You’ll Love This Recipe

I turn a couple of apples into a warm, crisp treat with pantry spices and a light, shattering coating. I keep the sugar modest, let cinnamon and nutmeg shine, and rely on a quick cornstarch‑and‑crumb crust to deliver that fry‑like crunch without deep frying. I love that these cook fast in small batches and that I can tweak the spice, sweetness, and coating to match my mood.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 Granny Smith apples, peeled and cut into thick fry‑like strips (about 1/2‑inch)
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons cornstarch
1/2 cup panko breadcrumbs (or finely crushed cornflakes for gluten‑free)
2 to 3 tablespoons granulated sugar (or coconut sugar), divided
Pinch of fine salt
1 large egg white (or 2 tablespoons aquafaba for egg‑free)
1 teaspoon vanilla extract (optional)
Neutral oil spray

Directions

Prep the air fryer: I preheat the air fryer to 190°C/375°F for 3 minutes.
Dry the apples: I peel and slice the apples into 1/2‑inch sticks, then pat them very dry with paper towels so the coating sticks.
Make the coatings: In one shallow bowl, I whisk the egg white with vanilla (if using). In a second bowl, I combine cornstarch, panko, 2 tablespoons sugar, cinnamon, nutmeg, and a pinch of salt.
Coat: I dip apple sticks in the egg white (let excess drip), then roll in the crumb mixture, pressing lightly so it adheres. I set them on a plate and spray lightly with oil.
Air‑fry: I arrange a single layer in the basket (no crowding), spray again lightly, and cook 8 to 10 minutes, shaking or turning halfway, until crisp and golden. I repeat with remaining apples.
Finish: While hot, I sprinkle the fries with the remaining 1 tablespoon sugar (and a pinch more cinnamon if I’m feeling churro vibes). I serve right away with vanilla yogurt or warm caramel for dipping if I like.

Variations

No‑egg option: I skip the egg and dip in aquafaba or a splash of milk; I press the coating on well and spray a bit more oil for adhesion.
Gluten‑free crunch: I replace panko with finely crushed gluten‑free cornflakes or almond flour mixed with extra cornstarch.
Churro style: I brush the hot fries lightly with melted butter and toss in cinnamon sugar.
Apple‑pie spice: I swap the cinnamon and nutmeg for 1 1/2 teaspoons apple pie spice.
Oat crumble: I replace panko with 1/2 cup quick oats pulsed briefly, for a heartier texture.

Servings and timing

Servings: 4 (snack portions)

Prep time: 10 minutes

Cook time: 8 to 10 minutes per batch (about 2 batches)

Total time: about 20 to 25 minutes

storage/reheating

I enjoy these best fresh. If I have leftovers, I cool them completely, then store in a paper‑towel‑lined airtight container in the refrigerator for up to 2 days. To re‑crisp, I air‑fry at 180°C/350°F for 3 to 4 minutes. I avoid microwaving, which softens the coating.

FAQs

What apples work best for apple fries?

I reach for firm, tart apples like Granny Smith so the inside stays tender but not mushy. Honeycrisp, Pink Lady, or Braeburn also hold their shape well.

How do I keep the coating from falling off?

I dry the apple sticks thoroughly, dip off excess egg white, press the crumbs on gently, and give the fries a light oil spray before and after they go in so the coating sets.

Can I skip the sugar?

I can— I rely on cinnamon and vanilla for flavor and use just a dusting of sugar after cooking if I want. For naturally sweeter fries, I switch to Honeycrisp apples.

Do I need to peel the apples?

I prefer peeling for an even, crisp coating, but I’ve left the peels on for extra fiber; the texture is a bit chewier and the coating may adhere less evenly.

Why did my fries turn soggy?

Crowding is the usual culprit. I cook in a single layer, shake halfway, and avoid over‑spraying oil. If the apples were very juicy, I pat them dry again before coating.

Conclusion

I lean on these air fryer apple fries whenever I want a warm, crisp dessert or snack without turning on the oven. The quick spice‑and‑crumb coating gives me that fry‑like crunch, and with simple tweaks—less sugar, gluten‑free crumbs, or churro style—I tailor every batch exactly to my taste.