Description
Delicious, crispy banana chips that are perfect for snacking or sharing.
Ingredients
Scale
- 3 to 4 firm bananas (not overly ripe; slightly green to just yellow)
- 1 tablespoon neutral oil (like coconut, avocado, or light olive oil)
- 1 teaspoon lemon juice
- 1 tablespoon cornstarch or arrowroot (optional)
- Salt to taste (start with 1/4 teaspoon)
- Optional seasonings: 1 teaspoon cinnamon and 1 tablespoon sugar, or a pinch of cayenne and smoked paprika
Instructions
- Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Peel the bananas and slice them thinly — about 1/8 inch thick.
- Place slices in a bowl and toss gently with lemon juice.
- If using cornstarch, dust the banana slices lightly and shake off excess.
- Drizzle the oil over the slices and toss to coat lightly.
- Arrange them in a single layer on the prepared sheets.
- Sprinkle salt and any other desired seasonings evenly over the slices.
- Bake for 45 minutes, then rotate the pans and flip the slices. Continue baking for another 20–45 minutes.
- Remove from the oven and let cool completely before storing.
Notes
For extra crispiness, use cornstarch and ensure slices are thin. Store in an airtight container at room temperature for up to 2 weeks.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: banana chips, homemade snacks, vegan snacks