If you’re anything like me, you’ve probably caught yourself reaching for a sweet snack sometime around 3 p.m.—you know, that point in the afternoon where lunch feels like it happened days ago, but dinner is still a distant dream. That’s exactly how I stumbled upon these Crispy Cinnamon Sugar Banana Chips, and let me tell you, they’ve quickly earned a permanent spot in my snack rotation.
These banana chips are everything you want in a treat: sweet, crunchy, and just enough cinnamon to make your kitchen smell like a cozy bakery. Plus, they’re baked—not fried—and made with just a handful of ingredients. That means no preservatives, no weird additives, and definitely no guilt. Whether you pack them in a lunchbox, bring them along for a road trip, or keep a stash in your pantry for snacking emergencies (yes, that’s a thing), they’re a total win.
What I really love is how customizable they are. You can make them with or without the sugar, depending on your taste preferences. And because they’re naturally sweet from the bananas themselves, they still feel like a treat either way.
Let’s get into the recipe so you can see just how easy these banana chips are to whip up.
Ingredients You’ll Need:
3 ripe but firm bananas
1 tablespoon lemon juice
1 tablespoon granulated sugar
½ teaspoon ground cinnamon
Cooking spray or a small amount of oil for greasing
Tip: Choose bananas that are yellow with minimal browning. You want them to be sweet, but still firm enough to hold their shape in the oven.
Step 1: Preheat Your Oven and Prep the Baking Sheet
First things first—go ahead and preheat your oven to 110°C (about 230°F). It’s a low temperature, but that’s what helps the banana chips get perfectly crisp without burning.
Line a baking sheet with parchment paper and lightly grease it using either cooking spray or a small amount of oil. This helps keep the banana slices from sticking once they start baking and caramelizing.
Step 2: Slice the Bananas
Now for the fun part: slicing. You’ll want to cut your bananas into thin, even rounds—about ⅛ inch thick. Uniform slices are key here because they help everything bake evenly. If some slices are thicker than others, you’ll end up with chips that are too chewy or get overly crisp before others are done.
Tip: If you’ve got a mandoline slicer, this is a great time to use it. But a sharp knife and steady hand work just as well!
Step 3: Toss with Lemon Juice
Once your bananas are sliced, toss them gently with lemon juice in a large bowl. This step isn’t just for flavor—it helps keep the banana slices from turning brown while they bake.
You don’t need to soak them, just a quick toss to coat each piece is enough. Then, gently shake off any excess juice before arranging them on the tray.
Step 4: Lay Them Out on the Baking Sheet
Place the banana slices in a single layer on your prepared baking sheet, making sure they don’t overlap. Overlapping can cause them to steam instead of bake, which means you’ll lose that satisfying crunch.
How to Bake Perfectly Crispy Cinnamon Sugar Banana Chips
Now that you’ve prepped your bananas and arranged them neatly on your baking sheet, it’s time to move on to the part that really brings everything together—the cinnamon sugar magic and baking process. This is where those humble banana slices transform into crispy, golden chips that you’ll want to snack on all day long.
What I love most about this recipe is that it’s incredibly low-fuss. Once the chips are in the oven, they mostly take care of themselves. You just need to flip them once during baking and keep an eye on them toward the end. That’s it! And if you’re someone who likes to batch-prep snacks for the week, this recipe is a great one to double or triple.
Let’s get back to it!
Step 5: Mix and Sprinkle the Cinnamon Sugar
In a small bowl, combine 1 tablespoon of granulated sugar with ½ teaspoon of ground cinnamon. Give it a quick stir until the mixture is evenly blended. It doesn’t seem like much, but a little goes a long way—especially since the bananas already have a natural sweetness.
Next, lightly sprinkle the cinnamon sugar mixture over the banana slices. You want to coat them evenly but sparingly. Too much sugar can make them burn more quickly, so just a light dusting on each piece will do the trick.
Variation Tip: If you’re cutting back on sugar or just prefer a more natural snack, feel free to skip the sugar entirely and just use cinnamon. The banana’s natural sugars caramelize beautifully in the oven on their own.
Step 6: Bake Low and Slow
Pop the tray into your preheated oven at 110°C (230°F) and let the chips bake for 1½ to 2 hours. The key here is patience. Low and slow baking allows the banana slices to dry out gradually, becoming crisp without burning.
Flip the banana slices halfway through baking to ensure they cook evenly on both sides. Use a thin spatula or gently peel and flip them with your fingers if they’ve already started to crisp up.
As the chips near the end of the baking time, start checking them more frequently. Every oven is a little different, and banana thickness can vary slightly. You’re looking for a golden, dry texture with just a hint of browning on the edges.
Pro Tip: If some chips are done before others, you can remove them from the tray and let the rest keep baking. It’s totally fine if a few finish early!
Step 7: Cool and Crisp
Once your chips look golden and feel firm to the touch, take them out of the oven and let them cool completely on the baking tray. This step is important because they continue to crisp as they cool.
If you try them straight out of the oven, they may still feel a little soft—but don’t worry, give them about 10–15 minutes and they’ll firm up nicely.
Helpful Tips and Flavor Variations
One of the reasons I keep coming back to this recipe is how easy it is to customize. Whether you want to switch up the flavors or troubleshoot texture, here are a few tried-and-true tips:
For extra flavor: Add a dash of nutmeg or a pinch of sea salt to the cinnamon sugar mix. It adds just a bit more complexity.
Skip the sugar: If you’re looking for a healthier twist, go with plain cinnamon or leave off the topping entirely. Bananas are sweet enough on their own!
Want thicker chips? Slice the bananas slightly thicker (about ¼ inch) and bake a little longer. The result will be a chewier texture rather than super crispy.
Re-crisping tip: If your chips soften after a day or two, just toss them back in a low oven (around 100°C or 210°F) for 5–10 minutes. Let them cool and they’ll crisp right back up.
Crispy Cinnamon Sugar Banana Chips: FAQs & Final Thoughts
By now, your kitchen probably smells amazing and you’re just a few steps away from enjoying a batch of perfectly crisp, lightly sweetened banana chips. Whether you’re making these for a healthier snack option, to satisfy a crunchy-sweet craving, or to toss into lunchboxes for the week, this recipe really checks all the boxes.
But before we wrap things up, let’s go through some frequently asked questions. These are the same ones I had when I first started making banana chips at home, and having the answers upfront will help you get great results right from your first batch.
FAQ: Your Banana Chip Questions Answered
1. What kind of bananas work best for banana chips?
Go for bananas that are ripe but still firm. You want them to be sweet, but not mushy. If they’re too soft or overly spotted, they’ll be harder to slice thinly and may turn out chewy rather than crispy.
2. Do I have to use sugar?
Nope! The sugar is totally optional. If you prefer a more natural version, you can just use ground cinnamon or even skip the topping altogether. The bananas’ natural sugars caramelize beautifully on their own.
3. Can I make these in an air fryer or dehydrator instead of the oven?
Yes! For a dehydrator, follow your model’s banana chip instructions (usually around 135°F for 6–10 hours). In an air fryer, use the lowest temperature (usually around 90–100°C or 195–210°F) and check them every 20–30 minutes until crisp. You may need to work in smaller batches.
4. How do I store homemade banana chips?
Once the chips are completely cooled, store them in an airtight container at room temperature. They’ll stay crisp for about 5–7 days. If they start to soften, just pop them back in the oven at low heat for a few minutes.
5. Can I freeze banana chips?
Technically, yes, but freezing may affect their texture. For best results, enjoy them fresh or store them at room temperature in a dry, airtight container.
6. Why aren’t my banana chips getting crispy?
There could be a few reasons:
The banana slices may have been too thick
The oven temp might have been too high or too low
They weren’t baked long enough
Make sure to slice the bananas thinly and evenly, and give them plenty of time to cool on the tray—they continue to crisp as they cool.
7. Can I double or triple the recipe?
Absolutely! Just be sure to use multiple baking trays and avoid overcrowding. The banana slices should always be in a single layer without overlapping.
Final Thoughts: Why These Banana Chips Belong in Your Snack Rotation
I’ve made these Crispy Cinnamon Sugar Banana Chips more times than I can count, and they never disappoint. They’re easy to make, kid-approved, naturally sweet, and have the kind of crunch that makes you forget they’re actually good for you.
Once you get the hang of slicing the bananas evenly and figuring out the sweet spot in your oven’s baking time, it’s smooth sailing. They’re also a great recipe to get the kids involved in—sprinkling cinnamon sugar is always a hit!
Whether you enjoy them on their own, tossed into trail mix, or as a crunchy topping for oatmeal or yogurt, these banana chips are incredibly versatile. And the best part? You know exactly what’s in them. No preservatives, no artificial flavors—just real ingredients and real flavor.
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Crispy Cinnamon Sugar Banana Chips
Description
Crispy Cinnamon Sugar Banana Chips are a naturally sweet, crunchy snack that’s easy to make at home with just a few simple ingredients. Perfect for a midday treat, lunchbox addition, or healthy alternative to store-bought chips, these banana chips are baked until golden and finished with a light coating of cinnamon and sugar. They’re ideal for satisfying sweet cravings in a wholesome way.
Ingredients
3 ripe but firm bananas
1 tbsp lemon juice
1 tbsp granulated sugar
½ tsp ground cinnamon
Cooking spray or a small amount of oil for greasing
Instructions
1 Preheat the oven to 110°C and line a baking sheet with parchment paper. Lightly grease the parchment to prevent sticking.
2 Slice the bananas into thin, even rounds about ⅛ inch thick. Try to keep them uniform so they bake evenly.
3 Gently toss the banana slices with lemon juice to prevent browning.
4 Arrange the slices in a single layer on the prepared baking sheet, making sure they don’t overlap.
5 In a small bowl, mix the sugar and cinnamon together. Lightly sprinkle the cinnamon sugar mixture over the banana slices.
6 Bake for 1½ to 2 hours, flipping the chips halfway through, until they are golden and crisp. Keep an eye on them near the end to avoid burning.
7 Remove from the oven and allow them to cool completely on the tray. They will continue to crisp as they cool.
Notes
Use bananas that are ripe but still firm to ensure the chips hold their shape and don’t turn mushy. For a lighter version, you can skip the sugar and just use cinnamon. Store the chips in an airtight container once fully cooled to maintain crispness. If they soften over time, pop them back in the oven at low heat for a few minutes to re-crisp.
