Cinnamon-Sugar Air Fryer Banana Chips in a bowl ready to enjoy

Cinnamon-Sugar Air Fryer Banana Chips

ByOlivia Carter
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why make this recipe

Making Cinnamon-Sugar Air Fryer Banana Chips is a delightful choice for anyone looking for a healthy snack that’s both sweet and crunchy. Using ripe bananas, this recipe transforms a simple fruit into a delicious treat with just a few ingredients. It’s perfect for satisfying your cravings without the guilt of deep-fried snacks. Plus, using an air fryer makes it easy and quick to whip up!

how to make Cinnamon-Sugar Air Fryer Banana Chips

Ingredients:

  • 2 ripe bananas
  • 1 tablespoon cinnamon
  • 1 tablespoon sugar (or a sugar substitute)
  • Cooking spray (optional)

Directions:

  1. Slice the bananas thinly, about 1/8 inch thick.
  2. In a small bowl, mix the cinnamon and sugar together.
  3. Preheat the air fryer to 350°F (175°C).
  4. Lightly spray the air fryer basket with cooking spray if desired.
  5. Place the banana slices in a single layer in the air fryer basket.
  6. Sprinkle the cinnamon-sugar mixture over the banana slices.
  7. Air fry for about 10-15 minutes, flipping halfway through, until they are crispy and golden brown.
  8. Allow them to cool before serving as a snack.

how to serve Cinnamon-Sugar Air Fryer Banana Chips

These banana chips are a great snack on their own or can be served as a topping for yogurt or oatmeal. They add a nice crunch and a sweet flavor! You can also use them in trail mixes or as a fun treat for kids.

how to store Cinnamon-Sugar Air Fryer Banana Chips

Store any leftover banana chips in an airtight container at room temperature. They will stay fresh for up to a week. For longer storage, keep them in the refrigerator.

tips to make Cinnamon-Sugar Air Fryer Banana Chips

  • Make sure to cut the banana slices evenly for even cooking.
  • Adjust the sugar and cinnamon to your taste. You can add more or less depending on how sweet you like your snacks.
  • Don’t overcrowd the air fryer basket; air circulation is key for crispy chips.

variation

You can experiment with different spices such as nutmeg or vanilla powder for added flavor. Drizzling a little honey or maple syrup before air frying can also enhance the sweetness!

FAQs

1. Can I use green bananas for this recipe?
No, it’s best to use ripe bananas as they will be sweeter and softer, making for a better texture.

2. How do I know when the banana chips are done?
The chips should be golden brown and crispy. Keep an eye on them while they cook, as cooking times may vary by air fryer.

3. Can I reheat the banana chips?
Yes, you can reheat them in the air fryer for a few minutes to regain their crispiness.

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Cinnamon-Sugar Air Fryer Banana Chips

  • Author: admin
  • Total Time: 20 minutes
  • Yield: 2 servings
  • Diet: Vegetarian
Print Recipe

Description

A healthy, sweet, and crunchy snack made from ripe bananas using an air fryer.

Ingredients

  • 2 ripe bananas
  • 1 tablespoon cinnamon
  • 1 tablespoon sugar (or a sugar substitute)
  • Cooking spray (optional)

Instructions

  1. Slice the bananas thinly, about 1/8 inch thick.
  2. In a small bowl, mix the cinnamon and sugar together.
  3. Preheat the air fryer to 350°F (175°C).
  4. Lightly spray the air fryer basket with cooking spray if desired.
  5. Place the banana slices in a single layer in the air fryer basket.
  6. Sprinkle the cinnamon-sugar mixture over the banana slices.
  7. Air fry for about 10-15 minutes, flipping halfway through, until they are crispy and golden brown.
  8. Allow them to cool before serving as a snack.

Notes

Ensure banana slices are cut evenly for proper cooking. Adjust sweetness to taste and avoid overcrowding the air fryer.

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Snack
  • Method: Air Frying
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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