Cut the ends off of the shallots and peel the papery skin. I sliced the shallots in half first, as it made the peeling much easier.
Use a mandolin or sharp knife to make thin, uniform slices from the shallots. The mandolin is perfect for this, but a sharp knife works if you are careful. The key is to make sure they are sliced uniformly thin.
Spray the sliced very lightly with avocado oil. You don't need much at all.
Lay the slices on the air fryer tray or basket. Set the air fryer to 250 degrees for 10 minute intervals. Mine were toasty brown at the end of 30 minutes.
Store in an airtight container in your panty.
Safe Storage: Store these in an airtight container in your pantry. If you see any purple left after you are done, please eat these the same day and don't try to store them in the pantry. The fact that there is still purple says they they didn't crisp up 100% which means there is still fluid left in there and it could spoil and become rancid. Look at the first picture of this blog post and you can see there is a little purple in the bigger pieces, don't put them in an air tight container. Either eat them the same day or cook them longer.Don't Overcrowd: Don't overcrowd the tray or the basket. These are so small and thin that it won't cause major issues, but you don't want to impede the airflow. If you think you overfilled it, just remove some and finish this in batches. No biggie!Salt: Sprinkle the freshly cut shallots with a pinch of sea salt. I wrote the recipe without doing that, but sprinkle a little on a few. The sweet shallot flavor works insanely good with a little salt. Oil: Do not use much spray oil. These take just an extremely light spray. If you use more, they will turn out a bit greasy and soggy. Olive Oil Spray: You can substitute olive oil spray instead of avocado. Don't Use Non Stick Spray: They can damage the inside of the air fryers so skip it.