Preparation Time

10 min

Slicing and seasoning

Cooking Time

15 min

Air frying at 350°F

Total Time

25 min

40% faster than oven-baking

Step 1: Select and Slice the Bananas

Choose bananas that are firm with just a hint of green at the tips—overripe bananas become too soft and won’t crisp properly. Peel the bananas and slice them into uniform ⅛-inch rounds using a sharp knife or mandoline slicer. Consistent thickness ensures even cooking and prevents some chips from burning while others remain soft.

Pro tip: A mandoline slicer saves time and creates perfectly uniform slices for professional-looking results.

Step 2: Prevent Browning with Lemon Juice

Place the banana slices in a medium bowl and gently toss them with fresh lemon juice. This acid bath not only prevents oxidation (browning) but also adds a subtle tanginess that balances the sweetness. Let them sit for 1-2 minutes to absorb the juice.

Pro tip: Pat the slices dry with paper towels after tossing—removing excess moisture helps achieve maximum crispiness.

Step 3: Season with Cinnamon

Sprinkle the ground cinnamon evenly over the banana slices. If using honey or maple syrup, drizzle it lightly and toss gently to coat. The natural sugars in the sweetener will caramelize during cooking, creating an irresistible golden finish. Mix thoroughly to ensure every chip gets that warm, aromatic cinnamon flavor.

Pro tip: For a flavor twist, add a pinch of sea salt or nutmeg to enhance the cinnamon’s complexity.

Step 4: Prepare the Air Fryer Basket

Preheat your air fryer to 350°F (175°C) for 3 minutes. Lightly spray the basket with cooking spray to prevent sticking. Arrange the banana slices in a single layer without overlapping—this allows hot air to circulate freely and ensures each chip crisps evenly. Depending on your air fryer size, you may need to work in batches.

Pro tip: Leave small gaps between slices for optimal air circulation and crispier results.

Step 5: Air Fry to Perfection

Air fry the banana slices at 350°F for 12-15 minutes, flipping them halfway through at the 7-minute mark. Watch closely during the final minutes—chips can go from perfectly golden to burnt quickly. They should turn deep golden brown with slightly curled edges. Remember, they’ll continue to crisp as they cool.

Pro tip: If you prefer extra-crispy chips, add 2-3 more minutes but check every 30 seconds to prevent burning.

Step 6: Cool and Enjoy

Transfer the chips to a wire cooling rack immediately—leaving them in the hot basket can make them soggy. Allow them to cool for 5-10 minutes. During this time, they’ll firm up and develop that signature satisfying crunch. Your homemade cinnamon banana chips are now ready to enjoy as a standalone snack or as part of your favorite recipes!

Pro tip: If chips aren’t crispy enough after cooling, return them to the air fryer for 2-3 minutes at 320°F.

 Sugar-Free Version

Skip the honey or maple syrup entirely—bananas contain natural sugars that caramelize beautifully on their own. This reduces calories by approximately 15 per serving while maintaining sweetness.

 Savory Twist

Replace cinnamon with curry powder, paprika, or chili lime seasoning for a savory snack option. These variations work especially well with slightly less ripe bananas that have lower sugar content.

 Coconut-Cinnamon Chips

Add 1 tablespoon of unsweetened shredded coconut to the cinnamon mixture for tropical flair and added texture. This increases healthy fats and creates a more satisfying snack.

 Chocolate-Dusted Banana Chips

After air frying, dust the cooled chips with unsweetened cocoa powder mixed with a touch of stevia. This creates a chocolate-cinnamon combination that feels indulgent while adding antioxidants.

 Breakfast Booster

Crumble banana chips over Greek yogurt, oatmeal, or smoothie bowls for added crunch and natural sweetness. They pair beautifully with nut butters and fresh berries.

 Dessert Topping

Use as a healthier alternative to cookies or candy on ice cream. The cinnamon warmth complements vanilla, caramel, or chocolate flavors perfectly.

  Salad Crunch

Add to green salads with spinach, walnuts, and balsamic vinaigrette for an unexpected sweet-savory contrast that elevates your lunch game.

 On-the-Go Snack

Pack in small containers or snack bags for hiking, road trips, or lunchboxes. They’re lightweight, non-messy, and provide quick energy for busy days.

 Short-Term Storage (3-5 Days)

Store completely cooled banana chips in an airtight container or resealable bag at room temperature. Add a small silica gel packet or a folded paper towel to absorb any residual moisture that could soften the chips. Keep away from direct sunlight and heat sources.

 Long-Term Storage (2-3 Weeks)

For extended freshness, store in an airtight glass jar in a cool, dark pantry. Properly dried chips can last up to 3 weeks, though they’re best consumed within the first week for optimal crunch. Avoid refrigeration, which introduces moisture and compromises texture.

 Reviving Soft Chips

If chips lose their crispiness, simply return them to the air fryer at 300°F for 2-3 minutes. This re-dehydrates them and restores the crunch. Let cool completely before storing again.

 Freezing (Not Recommended)

While technically possible, freezing isn’t ideal for banana chips as ice crystals form and create sogginess upon thawing. If you must freeze, use vacuum-sealed bags and consume within 1 month, re-crisping in the air fryer after thawing.

Q: Can I make these banana chips without an air fryer?

Yes! Bake them in a conventional oven at 200°F (95°C) for 2-3 hours, flipping every 30 minutes. The lower temperature and longer time dehydrate the bananas similarly to an air fryer, though they may not achieve the same level of crispiness. A food dehydrator is another excellent alternative.

Q: Why aren’t my banana chips crispy?

Several factors affect crispiness: using overripe bananas, cutting slices too thick, overcrowding the basket, or not cooking long enough. Ensure slices are ⅛-inch thick, don’t overlap, and cook until deep golden. Remember, chips continue crisping as they cool—give them 10 minutes on a wire rack before judging texture.

Q: Are these banana chips suitable for specific diets?

Absolutely! These chips are naturally vegan, gluten-free, dairy-free, and paleo-friendly. Without added sweetener, they’re also Whole30 compliant. They’re perfect for anyone seeking plant-based, allergen-friendly snack options. For keto diets, be mindful of portion sizes due to natural fruit sugars.

Q: Can I use plantains instead of bananas?

Yes! Green plantains create crispier, more savory chips similar to potato chips. They require slightly longer cooking time (18-20 minutes) and work better with savory seasonings like salt, garlic powder, or cayenne. Ripe plantains are sweeter and cook similarly to bananas.

Q: How many calories are in homemade vs. store-bought banana chips?

Homemade air-fried chips contain approximately 120 calories per serving with minimal fat. Store-bought deep-fried banana chips typically contain 150-170 calories per serving with 8-10g of added oils. Making them at home saves calories and eliminates preservatives, artificial flavors, and excess sodium.

Q: What’s the best way to slice bananas uniformly?

A mandoline slicer is the most efficient tool for uniform ⅛-inch slices. If using a knife, chill bananas in the refrigerator for 15 minutes first—firmer fruit is easier to slice evenly. Cut slowly and deliberately, using the previous slice as a thickness guide for consistency.