Homemade Baked Banana Chips Recipe

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Need something to do with those browned bananas? Your family is going to love these homemade baked banana chips!

Homemade Baked Banana Chips recipe

These are the perfect addition to any lunchbox. If you need more lunchbox ideas click here.

Do you ever have times where you buy a bunch of bananas, eat a couple from the bunch, but a few days later see that the rest are browning quicker than your family is eating them?

If I’m feeling ambitious, that is when I will make a quick loaf of banana bread, or oatmeal banana breakfast muffins to use them up and not let them go to waste.

Of course in these moments you could also simply decide to freeze the bananas, but I have an even better idea for what you could do with them- homemade baked banana chips.

These are  quick and easy to make, plus they’re nutritious and delicious!

Homemade Baked Banana Chips

You can use as many bananas as you need- I used 3. Slice the bananas very thin (about 1/8″).  Place banana slices on a baking sheet that has been lined with parchment paper. Brush the slices with lemon juice that has been mixed with a little water, and sprinkle with kosher salt and cinnamon. This coating will give it a crisp “chip” texture.

Bake at 250 for approximately 1 1/2 hours, flipping the banana chips over halfway through. The long baking time is necessary, because at this temperature the oven will act more as a dehydrator than an oven. Plus, you will love the sweet banana and cinnamon aroma that will fill your house! Baking times will vary depending on how thick you slice your bananas and how crispy you prefer your banana chips to be.

homemade baked banana chips recipe MOMables.com

Remove the baking sheet from the oven and let the chips cool. They may be soft right when they come out of the oven, but will harden more as they cool.

This is a great and quick snack for little fingers, and also a great addition to any lunch!

5.0 from 4 reviews
Baked Banana Chips
 
Author:
Ingredients
  • Bananas
  • Lemon juice
  • Water
  • Cinnamon
  • Kosher salt
Instructions
  1. Slice bananas very thin (1/8"), brush with lemon juice mixed with just a little water. Sprinkle with cinnamon and kosher salt.
  2. Bake at 250F for about 2 hours, turning after 90 minutes.
  3. Let cool (the longer they cool the crispier they become).

 

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Comments

  1. Amber says

    These were a hit at my house. I thought the sea salt and cinnamon gave the banana chips an interesting twist. We used non-stick pan lining paper, one side parchment, the other foil. My son (5) also had fun helping. We will definitely be making these again. Thanks for the recipe!

  2. Alina says

    I tried making these, and after 45 min I went to flip them, but most of them were already crispy. And they kept ripping up the parchment paper…I couldn’t even taste one without eating wax paper with it :(

  3. Ame says

    I’ve tried a few times but it came out chewy.. Any tips on what went wrong? Really hope to get this right.

  4. Linda says

    I tried these today and I don’t know where I went wrong. When it was time to take them out of the oven to flip them over to cook, the bananas were all dark. I tried scooping them off the paper with no success. :(

  5. Melanie says

    Thanks for the banana chips idea! I had two bananas that had turned spotty enough that no one was going to eat them for breakfast tomorrow. I made ‘em into chips tonight & put them in baggies for snack time at school. They are delicious!

  6. Bethany says

    These are in the oven right now! I had a few bananas that were going to be past their prime very soon. They smell great!

  7. Christina says

    My toddler (2yrs) just helped me make these. He got to help threw the whole process. In sliced them and he dipped them in lemon juice/water mixture then he put on the cinnamon and I did the salt. Now we are waiting for them to finish baking so we can eat them. Them smell delicious. :)

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