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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Servings:
Calories: 120kcal
Ingredients
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.