Air Fryer Banana Chips

These cinnamon sugar air fryer banana chips transform ordinary bananas into crispy, sweet treats that satisfy cravings without the guilt. Perfect for snacking or adding to your favorite yogurt bowl, these chips deliver all the satisfaction of store-bought versions but with fresher flavor and better ingredients.

I first made these banana chips when trying to salvage some nearly overripe bananas during a pantry cleanout day. What started as a kitchen experiment quickly became my go to solution for satisfying sweet cravings without reaching for processed snacks.

Ingredients

• Ripe but firm bananas: Choose ones with some yellow and small brown spots for the perfect balance of sweetness and structure
• Melted coconut oil: Helps achieve that perfect crispness and adds subtle tropical flavor
• Granulated sugar: Creates that classic sweet coating and helps with caramelization
• Ground cinnamon: Adds warmth and complexity that makes these chips irresistible
• Pinch of salt: Enhances all the flavors and creates perfect sweet salty balance

Step-by-Step Instructions

Slice the bananas:

Cut your bananas into uniform 1/8 inch thick rounds using a sharp knife. Keeping the slices consistent ensures they cook evenly. If they're too thick, they'll remain soft in the middle; too thin, and they might burn.

Create the coating:

Mix your cinnamon, sugar and salt thoroughly in a small bowl. This ensures even distribution of flavors throughout your chips. The ratio can be adjusted if you prefer more cinnamon or less sweetness.

Oil coating:

Gently toss the banana slices in melted coconut oil until each piece has a light, even coating. This step is crucial for achieving crispiness. Be gentle to avoid breaking the slices, especially if your bananas are quite ripe.

Apply the cinnamon sugar:

Sprinkle the mixture over the oiled banana slices and toss again carefully. Try to get an even coating on both sides of each slice for the best flavor experience.

Arrange in air fryer:

Place the banana slices in a single layer in your air fryer basket, ensuring they don't overlap. This allows for proper air circulation and even cooking. You may need to work in batches depending on your air fryer size.

Air fry to perfection:

Cook at 300°F for 15 to 18 minutes, flipping halfway through. Watch them carefully after the 12 minute mark as they can go from perfectly crisp to burnt quickly depending on your specific air fryer model.

Cooling period:

Allow the chips to cool completely on a wire rack before storing. They will continue to crisp up during this cooling phase, so don't worry if they seem slightly soft when first removed from the air fryer.

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The coconut oil is my secret weapon in this recipe. I discovered its magic after trying several different oils, and nothing else creates quite the same crispy texture while adding that subtle tropical note that perfectly complements the banana. My nephew who normally refuses fruit will happily devour an entire batch of these chips in one sitting.

Storage Solutions

These banana chips can be stored in an airtight container at room temperature for up to 5 days. The key to maintaining crispness is making sure they are completely cooled before storing and keeping moisture out of your storage container. If they do soften after a few days, you can refresh them with a quick 2 minute stint in the air fryer at 300°F.

Flavor Variations

Experiment with different spice combinations to create unique flavor profiles. Try adding a pinch of nutmeg or cardamom to the cinnamon sugar mixture for more complex flavor. For a more indulgent treat, drizzle cooled chips with melted dark chocolate and allow to set. You can also try a savory version by omitting the sugar and using garlic powder, paprika, and a touch more salt instead.

Perfect Pairings

These banana chips shine as a standalone snack but also make wonderful additions to breakfast parfaits layered with Greek yogurt and honey. Try crushing them slightly to use as a topping for ice cream or blend into smoothie bowls for added texture. They also make a surprisingly delicious garnish for tropical cocktails or as part of a cheese board with sharp cheddar and honey.

Recipe FAQs

→ How do I know when the banana chips are done cooking?

The banana chips are done when they turn golden brown and begin to crisp up. However, they will continue to crisp as they cool, so don't worry if they feel slightly soft when first removed from the air fryer.

→ Can I use overripe bananas for this?

It's best to use bananas that are ripe but still firm. Overripe bananas are too soft and may become mushy rather than crispy when air fried.

→ How should I store these banana chips?

Store the cooled chips in an airtight container at room temperature. They should stay crispy for 3-5 days, though they're best enjoyed within the first 48 hours.

→ Can I use a different oil instead of coconut oil?

Yes, you can substitute coconut oil with other oils like olive oil or avocado oil. However, coconut oil adds a complementary flavor that pairs well with the bananas and cinnamon.

→ Why aren't my banana chips getting crispy?

This could be due to slicing the bananas too thick, overcrowding the air fryer basket, or not cooking them long enough. Ensure slices are about 1/8 inch thick, arranged in a single layer without overlapping, and cook until golden brown.

→ Can I make these banana chips without sugar?

Yes, you can omit the sugar and use just cinnamon, or substitute with alternatives like a sprinkle of monk fruit sweetener or erythritol for a lower-sugar version.