Looking for more healthy snacks? Try my air popped popcorn, fruit leather, healthy granola bars, and cereal bars next. Need an unconventional recipe to use up some brown bananas? I’ve got you covered. Dehydrated banana chips have been a guilty pleasure of mine for years, but they’re so expensive, especially if you want the ones with a short ingredient list (um, yes please!). Once I learned how to make them from scratch, they became a staple in my house.
Why I love this recipe
Made with 3 ingredients. All you need is bananas, lemon juice, and a drizzle of olive oil. Cheaper than store-bought. All you’re paying for is the fancy packaging. Banana crisps don’t have to be expensive if you make them from scratch. Healthier. Packaged banana chips are deep-fried and/or use tons of sugar, but not my ones! The entire recipe uses just two tablespoons of oil, and most of that doesn’t even make it to the baking stage! No dehydrator is needed! Dehydrators are cool and all, but they cost a pretty penny. I find the air fryer or oven does a great job.
Ingredients needed
Fresh bananas. They should be ripe but firm. If they’re too soft, they won’t crisp up in the air fryer (but don’t worry, they’ll work for my flourless banana bread!). Fresh lemon juice. Just a dash to keep the color. Oil. I tested this recipe without oil, but I preferred the texture with just a tiny bit. Use olive oil or any neutral-flavored oil of your choosing.
How to make banana chips
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Arman’s recipe tips
Use a mandolin slicer. This is totally optional, but a mandolin slicer will help get even-sized slices. Did your chips turn brown? If so, you didn’t add enough oil, or the bananas weren’t coated enough in them. Oil is the difference between brown banana chips and bright yellow ones (as pictured). Keep an eye on the chips. The exact cook time will depend on how thick your banana slices are. If they’re not firm and slightly crisp after 15 minutes, continue air frying and check every 2-3 minutes. Don’t worry if they’re soft. Once they’re out of the oven or air fryer, they’ll continue to crisp. Don’t have bananas? I’ve tested this recipe with ripened plantains, and they turned out SO good. Don’t be afraid to experiment!
Storage instructions
To store: Leftover chips can be stored in an airtight container at room temperature for up to three weeks. Yes, while I prefer the crispiness (and convenience) of the air fryer, I also tested the oven method. To do this, preheat the oven to 100C/200F and line a baking sheet with parchment paper. Prepare the banana slices, then bake them for 1 ½-2 hours, flipping them halfway through.
Dip them in chocolate. I practically grew up on chocolate-dipped bananas. To make them, crisp up the chips, dunk them in melted chocolate, and let them dry on a tray before storing. Sweeten them up. This recipe is for unsweetened banana chips, but if you like them sweeter, mix in a bit of sugar with the lemon juice or some honey. Add flavor. Toss the chips in cinnamon sugar, paprika, or a dash of kosher salt.
Frequently asked questions
More healthy chip recipes to try
Shrimp chips Zucchini chips Veggie chips Low calorie chips
