Banana Chips
Crispy thin slices of banana baked or fried until golden and crunchy. Healthier than potato chips, addictively snackable. The trick is using firm (not soft-ripe) bananas and slicing them very thin.
Prep Time
11 min
Cook Time
15 min
Servings
2
Calories
264 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Banana1
- Oil1 tbsp
- Salt½ tsp
- Black Pepper¼ tsp
- Cooking Oil½
- Garlic1 ½ cloves
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Banana1
- Oil1 tbsp
- Salt0.5 tsp
- Black Pepper0.25 tsp
- Cooking Oil0.5
- Garlic1.5 cloves
Instructions
- 1
Choose 4 firm green-tipped bananas — they should still have some green on the peel. Soft ripe bananas have too much sugar and won't crisp properly.
- 2
Peel and slice the bananas as thin as possible — 1/8 inch (3mm) or less. A mandoline slicer makes this easy and uniform. Uneven slices cook unevenly.
- 3
For baked version: arrange slices in a single layer on parchment-lined baking sheets (don't overlap). Brush lightly with melted coconut oil and sprinkle with a tiny pinch of salt.
- 4
Bake at 225°F (low oven) for 2-3 hours, flipping once at the halfway mark. They're done when crispy throughout — soft chips mean more time needed.
- 5
For fried version: heat 2 inches of coconut or neutral oil to 350°F. Fry slices in batches for 2-3 minutes until golden and curling at the edges. Drain on a wire rack.
- 6
Sprinkle while still hot with cinnamon-sugar (1 tablespoon sugar + 1 teaspoon cinnamon) for sweet chips, or salt + chili powder for savory. Store in an airtight container at room temperature for up to 2 weeks (they actually crisp further as they cool).
Watch how to make Banana Chips
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💡 Expert Tips
- 1.Firm bananas only. Soft ripe bananas have too much sugar and water — they won't crisp.
- 2.Slice very thin. 1/8 inch or thinner. A mandoline gives uniform thickness — uneven slices cook unevenly.
- 3.Low oven for baked. 225°F dehydrates the bananas rather than cooks them, creating crispy chips. Higher temps burn before they dry.
- 4.Cool completely. Banana chips crisp further as they cool. Don't taste-test while still warm — they'll seem soft.
🔬 Why It Works
Banana chips work by dehydrating the banana — removing the water content until what's left is just the concentrated starch that crisps when fully dry. Low-and-slow baking allows the moisture to evaporate without burning the sugars. Frying is faster but the technique relies on the same principle: drive off water, crisp the starch. The thinness of the slice determines how quickly and evenly the chips dehydrate.
Frequently Asked Questions
Why are mine chewy instead of crispy?▾
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Other fruits for chips?▾
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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