Drain the apricot halves and pat them dry with a paper towel.
Place the apricots in the air fryer so they're not touching. (Add more or less apricot halves as desired or your air fryer will fit).
Cook at 120F degrees for 12 hours. Use the dehydrate function if your air fryer has it.
The apricots will still be slightly moist in the center, but should no longer be tacky on the outside.
If your air fryer does not go down to 120F, cook at 135F degrees for 6-8 hours, checking periodically.
Make sure your air fryer can go as low as 120F (or 135F) degrees or has a dehydrating function. Some air fryers do not have a temperature setting low enough to dehydrate food.
Using a paper towel to pat the apricots dry is an important step as you want to remove as much moisture as possible before placing the apricots in the air fryer.
To help the centers dry out, arrange the apricot halves in the air fryer cut side up. You can even try to push the centers inside out to expose them to more warm air.
Some air fryers will dehydrate faster than others, so check on the apricots a few times while they’re drying.
Don’t overcrowd the air fryer. You want air to circulate around the apricots evenly. If the apricots are touching or overlapping, some pieces may not fully dehydrate.
To ensure the apricots dry at the same rate, make sure the halves are roughly the same size.
Since the apricots will still be a little moist in the center, I like to store them in the fridge so they last longer. If they start getting soft, it means there is some moisture in the bag they’re stored in.
To change things up, try seasoning the apricots with a sprinkle of flaky sea salt, Tajin seasoning, garam masala or a dash of ground cinnamon.