Crispy, lightly sweet banana chips made in the air fryer with a warm cinnamon-sugar coating. A quick and healthy snack that turns ripe bananas into crunchy, caramelized bites perfect for snacking or topping yogurt and desserts.
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Step 1
Slice bananas
Peel bananas and slice into thin rounds, about 1/8 inch thick for best crispiness.
Step 2
Prepare coating
Mix sugar, cinnamon, and a pinch of salt in a small bowl.
Step 3
Coat bananas
Lightly brush banana slices with melted coconut oil, then toss in the cinnamon-sugar mixture until evenly coated.
Step 4
Preheat air fryer
Preheat air fryer to 325–350°F (163–175°C).
Step 5
Air fry
Arrange banana slices in a single layer and air fry for 10–15 minutes, flipping halfway through until golden and crisp.
Step 6
Cool
Let chips cool completely on a rack so they firm up and become crisp.
Use firm bananas
Overripe bananas will turn mushy instead of crisping properly.
Don’t overcrowd basket
Single layer cooking ensures even crisping.
No-sugar version
Skip sugar and use only cinnamon for a lighter snack.
Spiced version
Add nutmeg or cardamom for a warmer flavor profile.
Room temperature
2–5 days
Store in an airtight container to maintain crispness.
Q: Why aren’t my banana chips crispy?
A: They may be too thick or the air fryer was overcrowded, preventing proper dehydration.
Q: Can I use very ripe bananas?
A: It’s best to use firm bananas; very ripe ones become soft instead of crisp.
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