Easy Cinnamon Sugar Banana Chips

These are the banana chips you snack on straight off the pan with cinnamon-sugar stuck to your fingers like glitter you can eat. They’re sweet without being candy-sweet, shattery around the edges, and smell like a cozy candle — except they taste way better. Think: thinly sliced bananas brushed with a whisper of oil, dusted in cinnamon sugar, baked low and slow till crisp, then left to finish in the warm oven for that perfect crunch. If you’ve ever had store-bought banana chips and thought “meh,” these are the glow-up.

My little family absolutely wrecks a batch of these in under a day. My husband calls them “breakfast croutons,” which… not a thing, but you know what? In yogurt bowls, it totally works. I started making these when we had a pile of spotty bananas and I was too tired for banana bread. Now I buy extra bananas to make sure I can slice some before they go full polka-dot. The best is when the kids drift into the kitchen because they smell cinnamon and suddenly offer to “help,” which is code for stealing the crispiest ones off the cooling rack. Fair.

How to Make It

Grab 3–4 firm, yellow bananas — not green, not super freckled. If they’re borderline soft, pop them in the fridge for 20 minutes to firm them up; less squish, cleaner slices. Stir together 3 tablespoons sugar, 1 teaspoon cinnamon, and a tiny pinch of salt. Preheat your oven to 225°F (107°C) and line two sheet pans with parchment.

Peel the bananas and slice into thin rounds — about 1/8 inch. Thinner = crispier, thicker = chewier (still good, just different). Toss the slices with 1 tablespoon lemon juice so they don’t go gray. Pat them a little with a paper towel so they aren’t slippery.

Arrange the slices in a single layer. Brush or mist lightly with 1 tablespoon melted coconut oil (or neutral oil). Sprinkle half the cinnamon sugar. Bake for 40 minutes, flip with a thin spatula, hit them with the rest of the cinnamon sugar, and bake another 35–50 minutes until they’re dry to the touch and the edges are deep golden.

Turn the oven off, crack the door, and let the chips hang out inside for 20–30 minutes. This is where the magic crisp happens. Cool completely on the pan, then try — just try — not to eat the entire batch while “cleaning up.”

Air fryer friend? 250°F (120°C), 18–30 minutes, flip halfway, watch the last 5 minutes like a hawk.

✔Ingredient Notes

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– Bananas (firm, yellow): If they bend like a noodle, they’ll bake chewy. Chill soft bananas 20 minutes before slicing to help them behave.
– Sugar: White sugar gives the classic sparkle-crisp. Brown sugar is deeper/caramelly but can make them softer — still delicious.
– Cinnamon: Don’t be shy. If yours smells like dust, it’s old. Use a fresh jar and you’ll taste the difference.
– Salt: Just a pinch wakes everything up. Skipping salt is how sweet things taste flat.
– Lemon juice: Keeps the slices from going sad and brown. Lime works. I forgot it once — still edible, just not as cute.
– Melted coconut oil (or neutral oil): Helps the sugar stick and encourages a little crisp. Too much oil = soggy, so go light.
– Vanilla (optional): A few drops in the oil is lovely. Don’t pour straight on the bananas unless chaos is your brand.

✔Recipe Steps

1. Preheat oven to 225°F (107°C) and line two sheet pans with parchment.
2. Mix sugar, cinnamon, and a pinch of salt in a small bowl.
3. Peel and slice bananas into 1/8-inch rounds; toss with lemon juice and pat dry.
4. Arrange slices in a single layer, brush lightly with melted oil, and sprinkle half the cinnamon sugar.
5. Bake 40 minutes, flip, sprinkle remaining cinnamon sugar, and bake 35–50 minutes until dry and golden at edges.
6. Turn off oven, crack the door, rest chips inside 20–30 minutes, then cool completely on pans to finish crisping.

What to Serve It With

– Yogurt bowls with berries and a drizzle of honey.
– On oatmeal — instant upgrade.
– Peanut butter or almond butter for dipping.
– Ice cream topper (trust me).
– Trail mix with roasted nuts and dark chocolate shards.

✔Tips & Mistakes

– Slice evenly or you’ll get a weird mix of chewy and burnt. Mandoline helps, but a sharp knife works.
– Don’t over-oil. A whisper, not a gloss.
– Crowding = steaming = sadness. Give them breathing room.
– If they’re still bendy after cooling, pop back into a 225°F oven for 8–12 minutes.
– Humidity fights crisp. Cool fully before storing or they’ll soften overnight.
– For air fryer: 250°F (120°C), 18–30 minutes in batches; parchment with holes or a perforated liner keeps them from sticking.

✔Storage Tips

Room temp, airtight jar or tin, 5–7 days if you actually forget about them (we never do). If they lose crunch, re-crisp in a 250°F oven for 5–8 minutes and cool again. Cold from the fridge? They’ll feel chewier — not bad at all with coffee. Breakfast banana chips are absolutely a thing in this house.

✔Variations and Substitutions

– Cocoa sugar: swap 1 tablespoon sugar for cocoa powder. Dust lightly — it’s potent.
– Maple-cinnamon: use 1–2 teaspoons maple syrup whisked into the oil; go easy to avoid sog.
– Pumpkin spice or chai spice instead of cinnamon for fall vibes.
– Spicy-sweet: add a pinch of cayenne to the sugar. Whoa in a good way.
– Coconut sugar or monk fruit: works, but watch for faster browning.
– Plantains: use barely ripe (yellow with a little green). Slice thinner and bake a bit longer; sprinkle with cinnamon + a pinch more salt.
– Honey ↔ sugar: drizzle tiny threads of honey after baking so they stay crisp.

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Frequently Asked Questions

Easy Cinnamon Sugar Banana Chips

Thinly sliced bananas baked low and slow until crisp, then dusted with a sweet cinnamon-sugar blend. A light, oven-baked snack with big flavor and no frying.

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Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 bananas ripe bananas ripe but firm for easier slicing
• ▢ 1 tablespoon lemon juice helps prevent browning
• ▢ 2 tablespoons granulated sugar
• ▢ 1 teaspoon ground cinnamon
• ▢ 0.5 teaspoon coconut oil melted, optional for extra crispness

Instructions

Preparation Steps

• Preheat oven to 225°F. Line 2 baking sheets with parchment paper and lightly brush or spray with a tiny amount of oil.
• Peel bananas and slice into 0.125-inch-thick rounds. Aim for uniform slices so they crisp evenly.
• Toss the banana slices gently with lemon juice to coat.
• Stir the sugar and cinnamon together in a small bowl.
• Arrange banana slices in a single layer on the prepared sheets. If using, lightly brush the tops with melted coconut oil. Sprinkle half of the cinnamon sugar evenly over the slices.
• Bake for 60 minutes. Flip each slice, rotate the pans, and sprinkle with the remaining cinnamon sugar.
• Bake an additional 50 to 60 minutes, until the chips feel dry and edges are lightly golden. If some pieces finish early, remove them and continue baking the rest.
• Turn off the oven, prop the door slightly open, and let the chips cool on the sheets until crisp. Store in an airtight container at room temperature.

Notes

For chewier chips, slice slightly thicker and reduce bake time. Very ripe bananas will be sweeter but may take longer to crisp. Air fryer option: cook at 300°F for 15 to 20 minutes, flipping halfway, until dry and golden.