Homemade baked banana chips displayed on a wooden table

Homemade Baked Banana Chips

BySavannah Brooks
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why make this recipe

Baked banana chips are a healthy and delicious snack. They are crispy, sweet, and easy to make at home. Instead of buying store-bought snacks, making your own banana chips allows you to control the ingredients and avoid added sugars and preservatives. Plus, they can be a fun project to do with kids or friends!

how to make Baked Banana Chips

Ingredients:

  • 3 bananas (peeled and thinly sliced)
  • 1 ½ tbsp lemon juice

Directions:

  1. Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
  2. Peel and slice the bananas into ⅛-inch rounds.
  3. Brush each slice of banana with lemon juice on both sides.
  4. Line the slices over the prepared baking dish, spacing them apart.
  5. Bake in the hot oven for 1 hour to 1 hour 30 minutes, or until the bananas can be flipped.
  6. Flip the banana slices and bake on the other side for about 30 minutes.
  7. Remove from the oven and let them cool completely until they get crispy.

how to serve Baked Banana Chips

Baked banana chips make a great snack on their own. You can enjoy them with yogurt or granola for breakfast or as a topping on a salad. They also pair well with peanut butter or almond butter for a tasty treat.

how to store Baked Banana Chips

To keep your baked banana chips fresh, store them in an airtight container. They can last up to a week at room temperature. If you want them to stay crispy, avoid placing them in the refrigerator.

tips to make Baked Banana Chips

  • Use ripe bananas for a sweeter flavor.
  • Make sure to slice the bananas evenly for consistent cooking.
  • You can experiment with spices like cinnamon or nutmeg for extra flavor.

variation

Try using different types of bananas, like plantains, for a different taste and texture. You can also sprinkle a bit of salt over the chips before baking for a savory twist.

FAQs

Q: Can I use other fruits?
A: Yes, you can use apples, mangoes, or pineapples in a similar way to make other dried fruit chips.

Q: How do I know when the banana chips are done?
A: The chips should be golden brown and crispy when they are finished. If they are still soft, continue baking and check them every 10 minutes.

Q: Can I make these without lemon juice?
A: Yes, you can omit the lemon juice, but it helps to prevent browning and adds a nice flavor. If you prefer, use lime juice or even vinegar in smaller amounts.

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Baked Banana Chips

  • Author: admin
  • Total Time: 105 minutes
  • Yield: 4 servings
  • Diet: Vegan
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Description

Crispy, sweet baked banana chips that are easy to make at home and healthier than store-bought snacks.

Ingredients

  • 3 bananas, peeled and thinly sliced
  • 1 ½ tbsp lemon juice

Instructions

  1. Preheat the oven to 200°F (95°C) and line a baking sheet with parchment paper.
  2. Peel and slice the bananas into ⅛-inch rounds.
  3. Brush each slice of banana with lemon juice on both sides.
  4. Line the slices over the prepared baking dish, spacing them apart.
  5. Bake in the hot oven for 1 hour to 1 hour 30 minutes, until the bananas can be flipped.
  6. Flip the banana slices and bake on the other side for about 30 minutes.
  7. Remove from the oven and let them cool completely until they get crispy.

Notes

Use ripe bananas for a sweeter flavor. Keep baked banana chips in an airtight container at room temperature for up to a week.

  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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