If using fresh peaches, boil a pot of water and add the peaches. Cook for 10-30 seconds, until the skins start to split. Use a slotted spoon to remove them from the water.
Let the peaches cool before peeling and cutting into ¼ inch slices.
If using frozen peaches, thaw them under warm water then pat them dry with a paper towel.
Sprinkle the peaches VERY lightly with the sea salt (it helps bring out the sweetness when dehydrated). This step is optional.
Arrange the peach slices in a single layer in the air fryer basket and cook (using the dehydrate button if you have one) on 135F degrees for 5-6 hours, until the peaches are no longer tacky to the touch.
Start checking for doneness at 5 hours. Some air fryers will dehydrate the peaches slightly faster.
Remove from the air fryer and let fully cool before storing in a sealable container in a cool, dry place for 6-12 months.
Make sure your air fryer can go as low as 135F degrees or has a dehydrating function. Some air fryers do not have a temperature setting low enough to dehydrate food.
For the best results, make sure your peaches are in-season and ripe. If your peaches have soft or brown spots discard them as these areas are more prone to growing bacteria.
Don’t overcrowd the air fryer. You want air to circulate around the peach slices evenly. If the peaches are crowded together or overlapping, some pieces may not fully dehydrate.
To make sure all the peach slices dehydrate at the same rate, cut them all the same thickness. I cut mine into ¼ inch slices. If you cut them thicker, they will take longer to dry out.
Make sure the peaches are fully dehydrated before storing them. Any moisture left may cause bacteria or mold to grow.
To maximize their shelf life, I recommend storing them in an airtight container, or even vacuum seal them.
Feel free to use the same method for other stone fruit like nectarines, apricots or plums.