Here’s a quick guide to making crispy, sweet, and addictive banana chips — perfect for snacking or topping your cereal and desserts 🍌✨
🍌 Banana Chips
🛒 Ingredients
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2–3 ripe but firm bananas (not overripe)
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1–2 tablespoons lemon juice (to prevent browning)
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1–2 tablespoons coconut oil or neutral oil (optional, for frying or roasting)
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Salt to taste
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Optional: cinnamon, sugar, or chili powder for flavor
🔥 Methods
1️⃣ Oven-Baked Banana Chips (Healthier)
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Preheat oven to 225°F (110°C).
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Slice bananas thinly (⅛–¼ inch thick).
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Toss slices in lemon juice and a pinch of salt.
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Arrange in a single layer on a parchment-lined baking sheet.
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Bake 1–2 hours, flipping halfway, until golden and crisp.
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Cool completely before storing — they crisp more as they cool.
2️⃣ Pan-Fried Banana Chips (Quick & Crunchy)
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Heat ½ inch of oil in a skillet over medium heat.
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Slice bananas thinly.
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Fry in batches 1–2 minutes per side until golden.
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Drain on paper towels and sprinkle with salt or cinnamon sugar.
3️⃣ Microwave Banana Chips (Fastest)
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Slice bananas thinly.
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Place in a single layer on a microwave-safe plate lined with parchment.
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Microwave 2–4 minutes, checking every 30 seconds until edges turn golden and crisp.
💡 Tips
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Use slightly underripe bananas — too ripe, and they’ll turn mushy.
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Slice evenly for uniform cooking.
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Store in an airtight container to keep them crunchy.
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Spice variations: cinnamon + sugar, chili + lime, or cocoa powder for a dessert twist.
If you want, I can also give a sugar-free, baked version that’s extra crunchy — perfect for a healthy snack or lunchbox treat.