So Here’s the Story with These Banana Chips
If there’s one thing I’m guilty of, it’s buying bananas by the bunch and forgetting about at least two of them until they’re a bit too spotty for my picky youngest. That’s when I started making these cinnamon sugar banana chips – sometimes in the oven, other times in the air fryer when I’m feeling impatient. The first time I tried them, they came out, uh, more like banana jerky than chips. But hey, we live and learn; now my family asks for these every week. I still remember the time my sister tried to sneak some into her purse for ‘later’ and my dog almost beat her to it. Honestly, the smell alone is enough to lure anyone into the kitchen.
Why You’ll Love Making These
I make this snack when I have those two forgotten bananas (or, okay, sometimes three) and need something sweet but not too guilty. My family goes absolutely wild for these, especially if I add a little extra cinnamon—my partner claims they’re ‘practically dessert.’ Plus, having a make-ahead snack that’s not potato chips? Big win. (Although, full disclosure, I once burned a batch because I got distracted by a rerun of Bake Off. So keep an eye on them, yeah?)
What You’ll Need (and a Few Swaps)
- 2-3 ripe bananas (not mushy, not green – somewhere in that Goldilocks zone)
- 1-2 tablespoons granulated sugar (sometimes I swap in coconut sugar if I’m feeling fancy; brown sugar gets a little too sticky, though my grandmother swore by it)
- 1/2 teaspoon ground cinnamon (add more if you’re a cinnamon nut like me)
- 1 small pinch of salt (optional, but I think it makes the flavors pop)
- Spritz of neutral oil (canola, sunflower – or skip it, honestly, if you’re not into oil. I sometimes do)
How I Make These Banana Chips (Do It Your Way Too!)
- Preheat your oven to 200°F (that’s about 95°C). If you’re using an air fryer, just set it to 200°F or whatever your lowest temp is; my air fryer is temperamental, but we get along.
- Peel your bananas and slice them into super-thin coins—about 1/8-inch thick, maybe a bit thicker if you like them chewy. (This is where I usually snack on a few slices. Quality control, right?)
- Mix your sugar and cinnamon together in a bowl. If you want the chips a bit more ‘spiced,’ just chuck in extra cinnamon. I never measure exactly.
- Lay your banana slices out on a baking sheet lined with parchment (or straight into your air fryer basket – just don’t crowd them). I sometimes use a silicone mat if the parchment’s run out; works fine.
- Lightly brush or spritz the slices with oil – totally optional, but it helps the sugar stick and gives a bit of crunch.
- Sprinkle your cinnamon sugar mix over the slices, turning them to coat if you want them super flavorful. (Things will look a bit messy at this point – don’t stress, it always looks weird before it looks good.)
- Oven: Bake for 1 1/2 to 2 hours, flipping halfway through. You want them dry and a little golden (but not too dark; learned that the hard way).
- Air fryer: Cook in batches for about 45-60 minutes, shaking every 15 minutes. Sometimes mine are done at 50 min, sometimes it’s more. Trust your gut and check often.
- Cool completely on a rack. Actually, I find they crisp up as they cool, so don’t judge them too soon. Plus, hot banana chips will burn your tongue. Ask me how I know.
Stuff I’ve Noticed (a.k.a., Notes)
- If your bananas are too ripe, things get a bit mushy. Not awful, just not crispy. I actually like them a little chewy, but the kids mutinied.
- Don’t overdo the sugar—or do, but then you’ll find yourself picking sugar crystals off the tray later (guilty).
- They crisp up more after cooling, so don’t panic if they seem soft right out of the oven.
I’ve Tried These Twists
- Once I added a shot of vanilla extract to the cinnamon sugar, but honestly? Didn’t notice a difference.
- Swapped cinnamon for pumpkin pie spice; it was… interesting. Not bad, but the cinnamon is the winner for me.
- Tried using honey instead of sugar; tasty but the chips got sticky and stuck together. Wouldn’t recommend unless you like banana clusters.
What If You Don’t Have All the Gadgets?
You don’t need a fancy mandoline slicer here—just a half-decent knife and a steady-ish hand. I’ve even used kitchen scissors in a pinch (don’t ask; it worked okay). If you don’t have parchment, a silicone mat or even a greased tray can step in. For air frying, batch ’em if your basket is small.
How to Store Them (If They Last That Long)
Once totally cool, toss the banana chips in an airtight jar or zip bag. They’ll stay crisp for up to 4 days… though honestly, in my house, they never last more than a day—sometimes a few hours. If they get soft, you can pop them back in the oven for 5-ish minutes and they crisp up again.
Serving: My Favorite Ways
We eat these straight from the jar, but they’re also brilliant sprinkled on yogurt, oatmeal, or even tossed into trail mix (I’ve tried them with salted almonds—so good). At birthday parties, I’ve served them dusted with a little extra cinnamon sugar and folks think I bought them from a fancy shop!
Pro Tips I Learned the Hard Way
- I once tried rushing the baking at a higher temp and regretted it because the chips burned around the edges but stayed chewy in the middle. Patience is key!
- Don’t crowd your tray or basket. I know it’s tempting, but they just steam instead of crisp.
- Actually, I find it works better if you flip the chips after about 45-60 minutes, instead of waiting until they look dry. They brown more evenly.
FAQ from Real Humans (Like You)
- Can I use green bananas?
- Not really—tried it once and they were so starchy, plus the chips never got that sweet caramel flavor. Wait till they’re yellow with a few spots (or as my cousin says, ‘banana perfection’).
- Are these really crispy?
- Depends! Sometimes yes, sometimes they’re more chewy if the bananas were super ripe. I think the chewy ones are great, though.
- What’s the best way to slice bananas evenly?
- Honestly, a sharp knife and a steady hand. I tried a mandoline, but it just squished them. If you check out this Simply Recipes guide, they use a sharp knife, too.
- Which air fryer do you use?
- I use a basic Cosori (not sponsored, but I wish). There’s a big comparison at Wirecutter if you’re shopping for one.
- Can you use plantains instead of bananas?
- You can, but plantains need more sugar and a little longer cooking. They end up more like classic chips—also delicious!
And just as a random aside—I once tried dipping the finished chips in melted dark chocolate, and if you’re feeling a bit decadent… highly recommend. Not exactly healthy, but who’s counting?
Ingredients
- 4 ripe but firm bananas
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
- 1 tablespoon melted coconut oil or vegetable oil
- Pinch of salt
- Nonstick cooking spray (for baking sheet or air fryer basket)
Instructions
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1Preheat your oven to 225°F (110°C) or preheat your air fryer to 250°F (120°C). Line a baking sheet with parchment paper or lightly spray the air fryer basket with nonstick cooking spray.
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2Peel the bananas and slice them into thin, even rounds about 1/8 inch thick.
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3In a bowl, toss the banana slices with lemon juice and melted coconut oil to coat evenly.
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4In a small bowl, mix together the sugar, cinnamon, and a pinch of salt. Sprinkle the cinnamon sugar mixture over the banana slices and toss gently to coat.
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5Arrange the banana slices in a single layer on the prepared baking sheet or in the air fryer basket, making sure they do not overlap.
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6Bake in the oven for 60-70 minutes, flipping halfway through, or air fry for 45-55 minutes, until the chips are golden and crisp. Let cool completely before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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