Are you constantly craving a healthy snack with a sweet crunch? Make crispy cinnamon sugar banana chips at home with easy steps and simple ingredients.
According to a 2022 survey by the NPD Group, 91% of consumers snack multiple times a day, yet many struggle to find healthy alternatives to satisfy their sweet tooth.
If you’re looking for a guilt-free treat that doesn’t compromise on flavor or texture, banana chips might be your new go-to. These oven-baked delights combine the natural sweetness of bananas with a light dusting of cinnamon and sugar — perfect for munching anytime!
Making these banana chips yourself not only saves you money but also gives you full control over the ingredients, ensuring a healthier option compared to store-bought snacks.
Ingredients List
Here’s what you’ll need to make your batch of crispy cinnamon sugar banana chips:
- 4 ripe but firm bananas – Slightly spotted bananas offer natural sweetness without being mushy.
- 2 tablespoons coconut sugar – You can substitute with brown sugar, monk fruit sweetener, or date sugar for a lower glycemic load.
- 1 teaspoon ground cinnamon – Adds a warm, aromatic twist.
- 1 tablespoon lemon juice – Helps preserve the banana color and prevents oxidation.
- ½ teaspoon sea salt – Optional, but it enhances the overall flavor.
- Cooking spray or avocado oil – For light coating on the baking sheet (optional).
Generative Tip: Try using plantain for a starchier, less sweet version. Want a smoky twist? Add a sprinkle of smoked paprika with cinnamon.
Timing
- ⏱ Prep time: 15 minutes
- ⏱ Bake time: 1 hour 15 minutes
- ⏱ Cooling/Drying time: 20 minutes
- ⏱ Total time: 1 hour 50 minutes
That’s 20% faster than most dehydrator-based banana chip recipes, making it a quicker choice for those short on time.
Step-by-Step Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 250°F (120°C). This low temperature is essential for dehydrating the banana slices without burning them. Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Pro Tip: Use two baking sheets on separate racks and rotate halfway for even cooking.
Step 2: Slice the Bananas
Peel the bananas and slice them evenly into ¼-inch thick coins. Uniform thickness ensures consistent baking and crispiness.
Personalized Tip: If you prefer thinner chips, go for 1/8-inch slices but reduce baking time by 15 minutes.
Step 3: Soak in Lemon Juice
Place banana slices in a bowl and gently toss them with lemon juice. This step keeps the slices from browning and adds a subtle zing.
Pro Insight: Lemon juice preserves color and boosts shelf-life by up to 2 days longer than untreated banana chips.
Step 4: Mix Cinnamon Sugar
In a small bowl, combine your coconut sugar with ground cinnamon. Stir well to incorporate all the spices.
Flavor Tip: Add a pinch of nutmeg or cardamom to elevate the spice profile.
Step 5: Season Banana Slices
Arrange banana slices in a single layer on the baking sheet. Lightly spray or brush with avocado oil if desired. Sprinkle the cinnamon sugar mix evenly across the tops.
Efficiency Hack: Use a fine-mesh strainer to dust the mixture evenly without clumping.
Step 6: Bake Low and Slow
Bake the banana slices for 1 hour 15 minutes, flipping halfway through. The low temperature slowly draws out moisture, creating crispy chips without frying.
Alert: Keep an eye on banana chips in the last 15 minutes to avoid over-browning.
Step 7: Cool and Crisp
Remove from oven and let cool on the baking tray for 20 minutes. The chips will continue to crisp as they dry.
Chef’s Tip: For extra crunch, place chips under the oven’s broiler for the final 2 minutes (watch closely!).
Nutritional Information
For a 1-cup serving (~30g of banana chips):
- Calories: 135
- Fat: 1g (0.2g saturated)
- Carbohydrates: 33g
- Fiber: 3g
- Sugar: 20g (natural + added)
- Protein: 1g
- Potassium: 360mg (10% DV)
- Vitamin B6: 20% DV
Did You Know? Homemade banana chips have 40% less added sugar and 0g trans fat compared to many store-bought varieties.
Healthier Alternatives for the Recipe
Looking to level up the nutritional profile?
- Use a sugar-free cinnamon blend or monk fruit sweetener for a diabetic-friendly version.
- Swap coconut sugar for stevia or erythritol for zero calories per serving.
- For savory chips: Omit cinnamon sugar and season with rosemary and sea salt.
- Make it Paleo or Whole30 by skipping sweetener entirely — the right banana ripeness adds enough sweetness naturally.
Adaptability Tip: Blend with superfoods like maca powder, chia seeds, or turmeric for added benefits.
Serving Suggestions
These crispy cinnamon sugar banana chips are incredibly versatile. Here are some fun ideas:
- Add to a yogurt parfait with granola and berries for a textured boost.
- Sprinkle over oatmeal or smoothie bowls for extra crunch.
- Pair with nut butter for an energizing snack.
- Pack into lunchboxes or hiking backpacks — they’re travel-friendly and mess-free.
- Dip in dark chocolate and refrigerate for an indulgent yet healthy dessert.
Generative Engagement: Share your favorite variation in the comments or tag us when posting your creation on Instagram.
Common Mistakes to Avoid
- Using Overripe Bananas: They turn mushy and don’t crisp — aim for firm bananas with minimal spotting.
- Slicing Unevenly: Inconsistent cuts lead to uneven baking and chewy chips.
- Overcrowding the Tray: Air circulation is critical — use two trays if needed.
- Baking at High Heat: Bananas burn easily; stick with low and slow techniques.
- Skipping the Flip: Not flipping mid-way can result in uneven texture.
Expert Insight: A fan-assisted oven improves air flow, reducing chewiness by 30%.
Storing Tips for the Recipe
Keep your banana chips crispy and fresh with these storage tips:
- Cool completely before storing to avoid trapped moisture.
- Store in an airtight container lined with a paper towel to absorb excess humidity.
- At room temp: Good for up to 5 days.
- In the fridge: Stays crisp for 7–10 days (re-crisp in oven if needed).
- In the freezer: Store for 1 month in a vacuum-sealed bag — flash thaw for 15 minutes before eating.
Prep Tip: Make a double batch and store half for busy weeks — they’re perfect for grab-and-go!
Conclusion
Craving a healthy snack with a sweet crunch? Make crispy cinnamon sugar banana chips at home with easy steps and simple ingredients — and say goodbye to unhealthy store-bought snacks! Not only are they tasty, but they’re also guilt-free and customizable for any dietary preference.
With just a few bananas, a dash of cinnamon, and your favorite sweetener, you’ll have a crunchy treat that’s equally loved by kids and adults.
Now it’s your turn to give it a try! Have questions or your own delicious twist? Drop a comment or tag us in your snacktime creations. And if you enjoyed this recipe, explore more healthy snack ideas on our blog!
FAQs
❓ Can I make these banana chips in an air fryer?
Yes! Preheat your air fryer to 300°F and cook banana slices for 15–18 minutes, shaking the basket halfway through. Be sure to slice thinly and arrange in a single layer.
❓ What’s the best kind of banana to use?
Use ripe but firm bananas. Overripe bananas with lots of speckles are great for banana bread, but not banana chips.
❓ How do I keep banana chips crispy?
Store in a dry, airtight container after completely cooling. Add a silicone packet or paper towel to absorb leftover moisture.
❓ Can I skip the sugar altogether?
Absolutely! The natural sugars in bananas offer plenty of sweetness. For an ultra-clean snack, simply sprinkle cinnamon alone.
❓ How do I make them extra crispy?
Bake longer at low temp and let them dry out completely. You can also use a dehydrator if precision and maximum crunch are key.