Why You’ll Love This Baked Cinnamon Banana Chips
- They’re a zero-waste kitchen hero. This is honestly the best way I know to rescue bananas that have gone past their prime for fresh eating. Instead of tossing them, you’re transforming them into a delicious, shelf-stable treat.
- The customization is endless. While the cinnamon-sugar combo is a classic for a reason, you can easily play around with other spices. A pinch of nutmeg, a dash of cardamom, or even a sprinkle of chili powder can take these in a completely different direction.
- They’re a much healthier alternative. Unlike the deep-fried and often oil-laden banana chips you find at the store, these are baked with just a tiny bit of oil or cooking spray. You control the sugar, making them as sweet or as subtle as you like.
- The texture is pure magic. When you get it right, that satisfying *snap* of a perfectly crisp banana chip is incredibly rewarding. It’s a texture that’s hard to find in healthy snacks, and it makes these feel like a real indulgence.
Ingredients & Tools
- 4-5 medium-large ripe bananas (they should be yellow with lots of brown spots)
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cinnamon
- 1-2 teaspoons granulated sugar, coconut sugar, or maple syrup (optional, depending on your sweetness preference)
- A light spray of neutral oil (like avocado or coconut) or cooking spray
- A tiny pinch of fine sea salt
Tools: Two large baking sheets, parchment paper or silicone baking mats, a sharp knife or mandoline slicer, a large bowl.
The lemon juice here is non-negotiable, honestly—it’s not for flavour, but to prevent the bananas from turning an unappetizing brown during the long, slow bake. And using ripe, spotty bananas is key because they’re naturally sweeter and have a more concentrated banana flavour, which really shines through after dehydration.
Serves: 4 (as a snack) | Prep Time: 15 minutes | Cook Time: 2-3 hours | Total Time: 2 hours 15 minutes – 3 hours 15 minutes
Before You Start: Tips & Ingredient Notes
- Banana ripeness is everything. You really want those bananas to be speckled all over. Green-tipped bananas will be starchy and not very sweet, while completely black bananas might be too mushy to slice evenly. The sweet spot is definitely a well-freckled banana.
- Why the lemon juice bath? I know it seems like an extra step, but please don’t skip it! Bananas oxidize incredibly quickly. The acid in the lemon juice creates a barrier that slows this process down dramatically, ensuring your chips come out a beautiful golden yellow instead of a dull grey.
- Slice consistency is your best friend. Whether you use a knife or a mandoline, the goal is to get every slice as uniformly thin as possible. This is the secret to having them all crisp up at the same time. If some are thick and some are thin, you’ll end up with a mix of burnt chips and chewy ones.
- Patience is not just a virtue; it’s the main ingredient. This isn’t a quick recipe. The low-and-slow baking is what dehydrates the bananas without burning them. Rushing this process by turning up the heat will only lead to disappointment (and probably smoke).
How to Make Baked Cinnamon Banana Chips
Step 1: Prep Your Station. First things first, preheat your oven to a low 200°F (95°C). This low temperature is crucial for drying out the bananas instead of cooking them. Line two large baking sheets with parchment paper or silicone baking mats. These prevent sticking far better than greasing the pan alone.
Step 2: Slice and Soak. Peel your ripe bananas. Now, using a sharp knife or a mandoline for ultimate precision, slice the bananas into rounds about 1/8-inch (3mm) thick. You’ll notice that thinner slices will become crisper, while slightly thicker ones might have a bit of a chewy center—which is also delicious! As you slice, place the rounds into a large bowl. Drizzle the lemon juice over them and toss very gently with your hands to coat every slice. This is the step that keeps them looking pretty.
Step 3: Season Generously. In a small bowl, whisk together your cinnamon, sugar (if using), and that tiny pinch of salt. The salt might seem odd, but it really makes the sweet and spicy flavours pop. Sprinkle this mixture over the banana slices and toss again, gently, until they’re evenly coated. You’ll see the specks of cinnamon clinging to the naturally sticky surface of the banana.
Step 4: Arrange for Success. Now, arrange the banana slices in a single layer on your prepared baking sheets. It’s important that they aren’t overlapping or touching each other. Crowding the pan will cause them to steam instead of bake, and they’ll never get crispy. A little space goes a long way here. Give them a very light mist with cooking spray or a brush of neutral oil; this helps them crisp up.
Step 5: The Long, Slow Bake. Place the baking sheets in the preheated oven. Now, the waiting game begins. They will need to bake for anywhere from 2 to 3 hours. The timing depends on the thickness of your slices and your particular oven. After about 90 minutes, I like to flip each chip over. This ensures even drying on both sides. You’ll notice the edges will start to curl up and they’ll feel dry to the touch.
Step 6: The Crispness Test. The chips are done when they are crisp and snap easily when you break one. If they bend or feel leathery, they need more time. If some chips on the edges of the pan are done sooner, you can remove them and let the rest continue baking. Don’t be afraid to take them out in batches!
Step 7: Cool Completely. This might be the hardest step of all—you have to let them cool completely on the baking sheets! As they cool, they continue to crisp up. If you try one while they’re still warm, it might seem a bit soft, but have faith. Once they’re at room temperature, you’ll have the perfect, crunchy chip.
Serving Suggestions
Complementary Dishes
- Greek Yogurt or Oatmeal Bowl — Sprinkle a handful of these chips on top for a fantastic crunch and natural sweetness that’s far better than sugary granola. They add a wonderful texture contrast to the creaminess.
- Curries and Stews — A few crispy banana chips crumbled over a mildly spicy curry like a Thai green curry or a lentil dal provide a surprising and delightful sweet-and-savory crunch.
- Ice Cream Sundaes — Use them as a topping for vanilla bean or chocolate ice cream. They offer a more interesting texture than a standard wafer and a lovely banana flavour that pairs beautifully with chocolate sauce.
Drinks
- Cold Brew Coffee or Iced Latte — The deep, roasted notes of cold brew are a fantastic match for the sweet cinnamon spice of the chips. It’s a next-level snacking experience.
- Chai Tea — The warming spices in a milky chai are a natural companion to the cinnamon on the banana chips, making for a perfectly cozy afternoon treat.
- A Tropical Smoothie — Blend a few chips right into a mango-pineapple-coconut smoothie for a subtle banana base note and a bit of texture, or just use them as a garnish on the rim.
Something Sweet
- Dark Chocolate Bark — Chop the banana chips and sprinkle them over melted dark chocolate along with some sea salt and maybe some nuts. Once set, you have an incredible homemade candy bar.
- Banana Chip & Nut Trail Mix — Combine them with almonds, walnuts, dark chocolate chips, and maybe some coconut flakes for the ultimate homemade trail mix that’s perfect for hiking or a desk snack.
- As a Cake or Pie Decoration — Press them into the side of a frosted cake or use them to create a decorative border on a banana cream pie for a professional-looking finish.
Top Mistakes to Avoid
- Mistake: Slicing the bananas too thick. If your slices are more than 1/8-inch thick, the centers will remain moist and chewy while the edges might burn during the long baking time required to dry them out. Uniform thinness is the goal.
- Mistake: Baking at too high a temperature. I’ve been tempted to do this to speed things up, and it always ends badly. High heat will brown the sugars on the outside long before the inside moisture has evaporated, resulting in burnt, bitter chips.
- Mistake: Crowding the baking sheet. If the slices are touching, they’ll steam each other. Steam is the enemy of crispiness! You need air to circulate around each chip to properly dehydrate it. Use two sheets if you need to.
- Mistake: Storing them before they’re completely cool. Any residual warmth will create steam in your storage container, which will immediately make your beautifully crisp chips soft and chewy. Patience is key here.
Expert Tips
- Tip: Use a mandoline for perfect uniformity. If you have one, this is the time to break it out. It guarantees every slice is the exact same thickness, which is the single biggest factor in achieving evenly baked, perfectly crisp chips from the whole batch.
- Tip: Rotate your baking sheets. Ovens often have hot spots. About halfway through the baking time, not only flip the chips but also swap the position of the baking sheets (top rack to bottom, and vice versa) for the most consistent results.
- Tip: Add flavour after baking for a stronger punch. If you want an extra hit of cinnamon or even a drizzle of chocolate, do it right when the chips come out of the oven. The residual heat will help the spices or chocolate adhere without making the chips soggy.
- Tip: For extra-dehydrated, shelf-stable chips, leave them in the oven with the heat off. Once the baking time is up, you can turn off the oven and let the chips sit inside as the oven cools down for another hour or two. This removes every last bit of moisture.
FAQs
Why are my banana chips chewy and not crispy?
This is almost always due to one of three things: the slices were too thick, the oven temperature was too high causing the outside to seal before the inside dried out, or they were stored before being completely cool. The low-and-slow method is essential. If you find they are still a bit chewy after cooling, you can always pop them back into the oven for another 20-30 minutes to dry out further.
Can I make these without sugar?
Absolutely! The bananas themselves are quite sweet, especially when ripe. You can omit the sugar entirely and just use cinnamon and a pinch of salt. The chips will be less “candy-like” and have a more pure, concentrated banana flavour, which is lovely. The lemon juice will still prevent browning.
How should I store them, and how long do they last?
This is crucial! Store your completely cooled banana chips in an airtight container at room temperature. A glass jar with a tight-sealing lid is perfect. If you’ve baked them until truly crisp, they should last for about 1-2 weeks. If there’s any moisture left in them, they’ll soften much quicker. You can also add a silica gel packet to the container to absorb any ambient moisture.
Can I use an air fryer to make these?
You can! The principle is the same: low and slow. Try a temperature of 300°F (150°C) and cook for about 15-20 minutes, flipping halfway through. Keep a very close eye on them, as air fryers can vary dramatically and the chips can go from perfect to burnt very quickly. You’ll likely need to work in smaller batches.
My chips browned unevenly. What happened?
This is usually a sign of an oven hot spot or uneven slicing. If your oven has a convection (fan) setting, using it can help circulate the air and promote even browning. Also, make sure you’re rotating your baking sheets halfway through the cooking time. And again, consistent slice thickness is your best defense against this!
Baked Cinnamon Banana Chips
Turn overripe bananas into a healthy, crunchy snack! This easy baked cinnamon banana chips recipe is a zero-waste kitchen hero. Perfect for snacks, yogurt, or oatmeal.
Ingredients
Ingredients
-
4-5 medium-large ripe bananas (they should be yellow with lots of brown spots)
-
1 tablespoon fresh lemon juice
-
1 teaspoon ground cinnamon
-
1-2 teaspoons granulated sugar, coconut sugar, or maple syrup (optional, depending on your sweetness preference)
-
A light spray neutral oil (like avocado or coconut or cooking spray)
-
A tiny pinch fine sea salt
Instructions
-
Prep Your Station. First things first, preheat your oven to a low 200°F (95°C). This low temperature is crucial for drying out the bananas instead of cooking them. Line two large baking sheets with parchment paper or silicone baking mats. These prevent sticking far better than greasing the pan alone.01
-
Slice and Soak. Peel your ripe bananas. Now, using a sharp knife or a mandoline for ultimate precision, slice the bananas into rounds about 1/8-inch (3mm) thick. You'll notice that thinner slices will become crisper, while slightly thicker ones might have a bit of a chewy center—which is also delicious! As you slice, place the rounds into a large bowl. Drizzle the lemon juice over them and toss very gently with your hands to coat every slice. This is the step that keeps them looking pretty.02
-
Season Generously. In a small bowl, whisk together your cinnamon, sugar (if using), and that tiny pinch of salt. The salt might seem odd, but it really makes the sweet and spicy flavours pop. Sprinkle this mixture over the banana slices and toss again, gently, until they're evenly coated. You'll see the specks of cinnamon clinging to the naturally sticky surface of the banana.03
-
Arrange for Success. Now, arrange the banana slices in a single layer on your prepared baking sheets. It's important that they aren't overlapping or touching each other. Crowding the pan will cause them to steam instead of bake, and they'll never get crispy. A little space goes a long way here. Give them a very light mist with cooking spray or a brush of neutral oil; this helps them crisp up.04
-
The Long, Slow Bake. Place the baking sheets in the preheated oven. Now, the waiting game begins. They will need to bake for anywhere from 2 to 3 hours. The timing depends on the thickness of your slices and your particular oven. After about 90 minutes, I like to flip each chip over. This ensures even drying on both sides. You'll notice the edges will start to curl up and they'll feel dry to the touch.05
-
The Crispness Test. The chips are done when they are crisp and snap easily when you break one. If they bend or feel leathery, they need more time. If some chips on the edges of the pan are done sooner, you can remove them and let the rest continue baking. Don't be afraid to take them out in batches!06
-
Cool Completely. This might be the hardest step of all—you have to let them cool completely on the baking sheets! As they cool, they continue to crisp up. If you try one while they're still warm, it might seem a bit soft, but have faith. Once they're at room temperature, you'll have the perfect, crunchy chip.07
