3 firm Bosc pears, cut into ⅛-inch-thick slices (I use a mandoline slicer)
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom or
1/8 ground nutmeg
Remove the core and seeds from the pear slices.
Sprinkle with lemon juice, cinnamon, nutmeg, and cardamom.
Toss well to evenly coat the slices.
Separate the large and small slices into 2 batches. This insures even cooking.
Air-fry for 4 to 8 minutes (depending on size), until light golden brown.