Learn how to make deliciously sweet, guilt-free banana chips following this never-fail oven method! Baked banana chips make a perfectly portable, light, and tasty snack to have on hand in case a craving strikes!
This easy snack has all the satisfying crunch of my air fryer potato chips, made with sweet golden banana slices instead!
The first time I made banana chips, it came down to the fact that I couldn’t find mangoes to make dried mangoes in the middle of January (maybe it’s time to try again?). So, I sliced up some perfectly ripe bananas, gave them a quick bath in lemon juice, and popped them into the oven for a low and slow bake.
Fast forward a couple of hours, and I was munching on sweet, crunchy, homemade banana chips with a side of chocolate granola.
I couldn’t believe how amazing these baked banana chips turned out. It’s almost as exciting as the time I found a place in Chicago where they let you make your own wine and drink it. Chardonnay for days, or banana chips for days? Don’t make me choose!
Why You Should Make Banana Chips at Home
- Perfect for snacking. If you find yourself craving something snackable throughout the day (guilty), banana chips and apple chips are the way to go. Fruit crisps have all the satisfying crunch and flavor, in a totally guilt-free, homemade format.
- Easy to make. Forget store-bought freeze-dried or oil-drenched banana slices. Making your own is SO easy, without the sugar, salt, fryer, dehydrator, etc. This recipe simplifies things with only the oven and a baking sheet.
- 2 ingredients. All it takes is sliced bananas, lemon juice, and a little patience. Patience is the hardest ingredient, mind you. But worth it since you’ll never buy from the store again!
What You’ll Need
All you need to make homemade banana chips are two ingredients: thinly sliced bananas and freshly squeezed lemon juice.
For the best flavor, you’ll want to use ripe bananas that are firm and not bruised. Also, the thinner you cut the slices, the crunchier your chips will be! I usually slice mine into even, ¼” rounds.
Refer to the printable recipe card below the post for the full ingredients list, amounts, and recipe details. I’ve also included step-by-step instructions with photos after the recipe card!
What Does Lemon Juice Do?
Tossing the sliced bananas in lemon juice slows the oxidation process and keeps the bananas from browning too quickly. I don’t recommend leaving them in the juice for longer than 10 minutes.
Tips and Variations
- Cut even slices. Do your best to slice your bananas to an even thickness. This way they’ll bake evenly.
- Bake for long enough. If you take your banana chips out of the oven too soon, they won’t crisp up as they cool. If your bananas still seem a bit chewy, return them to the oven for another 10-15 minutes.
- Check them as they bake. Different ovens bake differently, and your bananas will need longer or shorter in the oven depending on their thickness. Keep an eye on the chips while they bake and remove any “done” ones from the baking sheet as needed, even if the rest are still baking.
- Scale the recipe. As written, this recipe makes A LOT of banana chips! I like to make a giant batch since they’re so easy to store. That being said, you can halve the recipe for less chips if needed.
- Add seasonings. Toss the banana chips with honey or seasonings like cinnamon, pumpkin spice, or Cajun spice for something a little different. You could also sprinkle them with coarse salt before baking for a sweet-salty contrast.
Serving Suggestions
My favorite way to enjoy these baked banana chips is in front of the TV with a big bowlful, with churro cream cheese fruit dip for dipping. They’re also a great snack to take in a handbag or pack into school lunches. Or, I’ll eat these crunchy banana slices for breakfast sprinkled over yogurt with granola or added to an acai bowl or overnight oats. They also add delicious crunch as a topping for pancakes or crepes!
Storing Baked Banana Chips
Keep your cooled banana chips in an airtight container. Properly stored, they last at room temperature for up to 3 weeks!
Pin this now to find it later
-
Prep. Preheat the oven to 200ºF. Cover a sheet pan with foil and lightly grease it with cooking spray.
-
Coat bananas with lemon juice. Toss the banana slices in lemon juice. Arrange the bananas in a single layer on the prepared baking sheet.
-
Bake. Bake for 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula and continue to bake for 1 hour longer or until desired crispness (see note).
-
Cool. Remove from the oven and transfer the banana chips to a wire rack to cool completely. The longer they cool, the crunchier they will get. Store in an airtight container.
- Try to cut all the banana slices evenly.
- Check on the banana slices from time to time as oven temperatures do vary. The thickness of the slices also matters. Pull any done banana chips from the oven as needed.
- If you find the bananas are sticking and aren’t able to flip easily, keep baking for another 20 to 30 minutes before flipping.
- If you remove the banana chips from the oven too soon, they will not start to crisp; if this does happen, return the chips to the oven for an additional 15 minutes.
Serving: 1g | Calories: 175kcal | Carbohydrates: 44g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 704mg | Fiber: 5g | Sugar: 24g | Vitamin A: 125IU | Vitamin C: 17.1mg | Calcium: 10mg | Iron: 0.5mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Banana Chips
Baked banana chips won’t have the super crunchy texture of deep-fried banana slices that are dried out in the oven, like plantains. Don’t get me wrong, they’re still plenty crunchy, just not AS crunchy. And they’re 100% delicious!
- Line the pan. I always line my baking sheet with foil or parchment paper and spritz it lightly with cooking spray. It makes removing the chips and cleaning up so much easier!
- Prep the bananas. Now, add the banana slices to a bowl with lemon juice and toss to coat. Arrange the bananas in a single layer on the prepared baking sheet.
- Bake. Bake in a 200ºF oven and check the banana slices after 1 hour. If they’re looking firm and lightly browned on top, flip the bananas and bake for another hour (depending on the thickness of your slices), or until they’re crispy to your liking. Oven temperatures vary, so check them often.
- Cool. As soon as the banana chips come out of the oven, transfer them to a wire rack. Keep the chips in a single layer and leave them to cool completely. The longer they cool, the crispier the banana chips get! See above for tips on how to serve and store them once they’re cool.
Make Them in the Air Fryer!
If you own an air fryer, make air fryer banana chips instead. The method is super similar and just as easy. You’ll just need to cook in batches depending on the amount of banana chips and the size of your air fryer.
- Prep. Preheat the air fryer to 200ºF. Meanwhile, coat the banana slices with lemon juice as directed, plus 2 tablespoons of cooking oil (I’d suggest olive or avocado oil).
- Cook. Arrange the banana slices in a single layer inside the air fryer. You’ll likely need to cook in batches. Air fry for 20 minutes, flip, and cook for another 10-15 minutes.
- Cool. Move the air fryer banana chips to a wire rack and repeat with the next batch. Allow the chips to cool and crisp up completely before serving.
