Chef Sarah Mitchell - Healthy Snack Specialist
👨‍🍳 Healthy Snack Chef

Recipe by Mitchell

🎓 Culinary Nutrition Certified ⏰ 15+ Years Experience 🍽️ Fruit Preservation Expert

❤️ My Recipe Story

"This recipe came from my childhood memories of making banana chips with my grandmother. We'd spend Sunday afternoons slicing bananas paper-thin and coating them in the most aromatic cinnamon sugar blend. The house would fill with the sweet scent of caramelizing bananas, and we'd snack on them all week long."

Sarah specializes in transforming fresh fruits into delicious, healthier snacks that satisfy sweet cravings without the guilt. She's passionate about teaching families how to make wholesome treats at home using simple, natural ingredients.

View All Mitchell's Recipes →
Golden-brown cinnamon sugar banana chips piled in a white bowl, showing their crispy texture and generous sugar coating with specks of cinnamon

The Secret to Perfect Crispiness

Achieving perfectly crispy banana chips requires patience and precision. The key is slicing the bananas uniformly thin - about 1/8 inch thick - which ensures even baking and consistent texture. Using slightly underripe bananas prevents excessive browning and helps maintain structure during the long, slow baking process.

Low and slow is the mantra for these chips. Baking at 200°F allows the moisture to evaporate gradually without burning the sugar coating. The chips will seem soft when you remove them from the oven, but they'll crisp up beautifully as they cool on wire racks.

💡 Professional Tip

Flip the banana chips exactly at the halfway point to ensure even crisping on both sides. Watch closely during the final 20 minutes as they can go from golden to burnt quickly once most moisture has evaporated.

Frequently Asked Questions

Slightly underripe bananas work best as they hold their shape better and have less moisture. Overly ripe bananas will become too soft and caramelize too quickly, making it difficult to achieve the desired crispiness.

The chips should be golden brown and feel slightly firm to the touch. They'll still seem a bit soft when hot but will crisp up completely as they cool. If they're still pliable after cooling, return them to the oven for 15-20 more minutes.

Yes, you can brush the banana slices with a light coating of coconut oil or even skip the fat entirely. The butter helps the cinnamon sugar adhere and adds richness, but the chips will still be delicious without it.

Store completely cooled chips in an airtight container at room temperature for up to 1 week. Adding a small silica gel packet helps maintain crispiness. Avoid refrigeration as it can make them soggy.

Absolutely! Set your dehydrator to 135°F and dehydrate for 8-12 hours, checking periodically. The chips should be completely dry and crispy. Coat with cinnamon sugar before or after dehydrating based on preference.

Your oven temperature might be too high. Use an oven thermometer to verify accuracy. Also, ensure your bananas aren't too ripe, as higher sugar content causes faster browning.

Definitely! Try adding a pinch of nutmeg, cardamom, or ginger to the cinnamon sugar mixture. A tiny bit of cayenne pepper adds an interesting sweet-heat combination.

While they contain added sugar, these chips are still a better alternative to store-bought snacks. You can reduce the sugar coating or use coconut sugar for a slightly healthier option. They're also naturally high in potassium and fiber from the bananas.

Recipe Troubleshooting Guide

✅

Chips Not Crisping

Problem: Banana chips remain soft and chewy even after cooling

Solution: Return to oven and bake longer at low temperature. Ensure chips are sliced thin enough and arranged in single layer without overlapping.

✅

Burnt Sugar Coating

Problem: Cinnamon sugar burns before bananas dry out

Solution: Lower oven temperature to 175°F and extend baking time. Apply a lighter coating of sugar, or add the final sugar coating only after baking.

✅

Uneven Browning

Problem: Some chips are golden while others remain pale

Prevention: Slice bananas more uniformly using a mandoline. Rotate baking sheets and swap rack positions halfway through baking for even heat distribution.

✅

Chips Turn Black

Problem: Banana chips turn very dark or black during baking

Recovery: Use less ripe bananas with lower sugar content. Reduce oven temperature and check chips every 20 minutes after the first hour.

✅

Sugar Won't Stick

Problem: Cinnamon sugar coating falls off the chips

Prevention: Ensure banana slices are coated with butter or oil before applying sugar. Press sugar mixture gently into slices to help it adhere better.

✅

Flavor Balance Issues

Too Sweet: Reduce sugar by 25% or use a sugar substitute like monk fruit sweetener

Too Salty: These chips shouldn't taste salty - if they do, omit the pinch of salt from the recipe

Bland: Increase cinnamon by 1 tsp, add vanilla to sugar mixture, or try adding a pinch of nutmeg or cardamom

Fresh yellow bananas, clear bowls containing granulated sugar and ground cinnamon, small bowl of melted butter, vanilla extract, and lemon juice arranged on marble counter

Selecting the Right Bananas

The success of your banana chips begins with selecting bananas at the perfect ripeness. Look for bananas that are yellow with just a hint of green at the stem end. They should be firm to the touch without any brown spots. This stage provides the ideal balance of sweetness and structure needed for crispy chips.

Overly ripe bananas contain too much moisture and natural sugars, which can result in chips that caramelize too quickly and become sticky rather than crispy. The starch content in slightly underripe bananas helps them hold their shape during the long baking process and achieve that satisfying crunch.

Essential Ingredient Notes

  • Banana Selection: Choose firm bananas that are just-ripe with no brown spots. The peel should be bright yellow with minimal browning for best results.
  • Cinnamon Quality: Use fresh ground cinnamon for the best flavor. Ceylon cinnamon (true cinnamon) has a sweeter, more delicate flavor than cassia cinnamon.
  • Sugar Choice: Regular granulated sugar works perfectly, but you can substitute with coconut sugar for a caramel-like flavor or use monk fruit sweetener for a lower-calorie option.
Thin banana slices arranged on parchment-lined baking sheet, coated with cinnamon sugar, showing the proper spacing and thickness for even crisping

Mastering the Low-and-Slow Baking Method

The magic of perfectly crispy banana chips lies in the low-temperature baking method. At 200°F, moisture evaporates slowly without burning the delicate sugar coating. This gentle dehydration process transforms soft banana slices into crispy, shelf-stable chips while caramelizing the sugars for deep, complex sweetness.

Patience is essential - resist the urge to increase the temperature. The chips need 1.5 to 2 hours to properly dehydrate. Flipping them at the halfway point ensures even crisping on both sides. Watch closely during the final 20 minutes, as the chips can quickly go from perfect to overdone once most moisture has evaporated.

The Perfect Slice

Use a sharp knife or mandoline to slice bananas into uniform 1/8-inch rounds. Consistent thickness is crucial for even baking - thicker slices will remain chewy while thinner ones may burn.

Crispy Cinnamon Sugar Banana Chips

Prep 15 min
Cook 2 hrs
Serves 4 servings
Level Easy

📋 Ingredients

For the Banana Chips

  • 100g granulated sugar
    Creates the sweet coating
  • 15g ground cinnamon
    Fresh cinnamon for best flavor
  • 30ml melted butter
    Helps sugar coating adhere
  • 5ml vanilla extract
    Adds depth and sweetness
  • Pinch of salt
    Balances sweetness

For the Cinnamon Sugar Coating

  • 4 large firm bananas, slightly underripe
    Yellow with hint of green for best texture
  • 2ml lemon juice
    Prevents browning of banana slices

Instructions

  1. Prepare Bananas

    Preheat oven to 200°F (95°C). Line two baking sheets with parchment paper. Peel bananas and slice into thin rounds, about 1/8 inch thick. Toss slices gently with lemon juice to prevent browning.

  2. Make Cinnamon Sugar Mixture

    In a medium bowl, combine granulated sugar, ground cinnamon, and a pinch of salt. Mix thoroughly until cinnamon is evenly distributed throughout the sugar. Set aside half of the mixture for later coating.

  3. Coat Banana Slices

    In a separate bowl, combine melted butter and vanilla extract. Brush each banana slice lightly with the butter mixture on both sides. Dip each slice into the cinnamon sugar mixture, coating generously.

  4. Bake the Chips

    Arrange banana slices in a single layer on prepared baking sheets, ensuring they don't overlap. Bake for 1.5-2 hours, flipping halfway through, until chips are golden brown and crispy. They will crisp up more as they cool.

  5. Final Coating and Serve

    While still warm, toss chips with remaining cinnamon sugar mixture for extra coating. Let cool completely on wire racks for maximum crispiness. Store in an airtight container for up to 1 week.

Recipe Notes & Tips

Storage

Store completely cooled chips in an airtight container at room temperature for up to 1 week. Do not refrigerate as moisture will make them soggy. Add a silica gel packet to maintain crispiness.

Serving Suggestions

Enjoy as a standalone snack, crush over yogurt or ice cream, use as a topping for oatmeal, or pack in lunch boxes. They also make a great addition to trail mix or granola.

Variations

Try adding a pinch of nutmeg or cardamom to the cinnamon sugar. For a tropical twist, use coconut sugar instead of white sugar. You can also make savory versions with sea salt and chili powder.