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Crispy Homemade Banana Chips Recipe Easy Healthy Snack Idea

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These crispy homemade banana chips are a sweet, crunchy, and healthy snack made with simple ingredients and baked low and slow for perfect crispiness.

Ingredients

Scale
  • Ripe bananas (firm and slightly underripe, yellow with some green tips)
  • 1 tablespoon melted coconut oil (can substitute vegetable or olive oil)
  • Pinch of sea salt (optional)
  • ½ teaspoon cinnamon (optional)
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Preheat the oven to 225°F (107°C).
  2. Peel the bananas and slice them thinly, about 1/8 inch (3 mm) thick.
  3. Place banana slices in a mixing bowl and gently toss with 1 teaspoon of fresh lemon juice.
  4. Drizzle melted coconut oil over the slices, sprinkle with a pinch of sea salt, and add cinnamon if using. Toss gently to coat evenly.
  5. Line a baking sheet with parchment paper or a silicone baking mat. Lay banana slices in a single layer without overlapping.
  6. Bake for 1 hour, flipping the slices over carefully after 30 minutes to promote even crisping.
  7. Check for crispiness after 1 hour; if still soft, continue baking in 10-minute increments, flipping as needed.
  8. Transfer banana chips to a cooling rack and let cool completely to crisp up.
  9. Store cooled chips in an airtight container at room temperature for up to one week.

Notes

Use firm, slightly underripe bananas for best crispiness. Flip chips halfway through baking for even crisping. Cool chips on a wire rack to avoid sogginess. If chips are soft after cooling, reheat in oven for a few minutes. Coconut oil adds a tropical flavor but vegetable or olive oil can be used. Optional cinnamon adds warmth. Store in airtight container for up to one week or freeze for longer storage.

Nutrition

Keywords: banana chips, homemade banana chips, healthy snack, crispy banana chips, baked banana chips, vegan snack, gluten-free snack

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