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You’ll also learn how to prevent them from burning, how to know when they’re done, and my tips for baking banana chips in the oven at home.
Of course, you could always make a batch of Oatmeal Banana Muffins, but I’m not always feeling so ambitious (meaning, I don’t feel like doing any dishes). That’s why this recipe is my go-to solution for creating a yummy snack with what I have available.
Kids love them packed in school lunches to dip in salsa, guacamole or even hummus!
Yes, these banana chips are kid-approved just like the lunch ideas I share on this site and in my 101 Packed Lunch eBook. It’s full of delicious ideas that are easy to assemble and enjoyed by the entire family.
101 Packed Lunches eBook
All my best kid-friendly lunches from over a decade of creating meal plans. Add some variety to your child’s lunchbox with these epic lunches, plus receive my Pack Meals Like a Pro ebook, free with purchase!
How to Make Banana Chips
- Prepare
Preheat the oven to 250F and line a baking sheet with parchment paper. - Make the lemon-water mixture
In a small bowl combine 4 parts water with 1 part lemon juice to brush the sliced bananas. This is optional. - Bake
Thinly slice the bananas and place them onto the baking sheet. Lightly brush the slices with lemon water. Bake for 1 ½ to 2 hours until crispy. - Cooldown
Remove the banana chips from the oven and allow them to cool down to room temperature.
If the banana chips are still soft after coming from the oven, this is normal and they will harden as they cool down.
First time making banana chips yourself? Watch this quick video for additional tips and tricks to ensure they turn out perfectly.
Can You Use Green Bananas?
You can also use green bananas or plantains. In that case, soak the slices in a bowl with 4 parts water (4 tablespoons) and 1 part lemon juice (1 tablespoon) for at least 2 hours before baking as directed below.
How to Store Banana Chips
Banana chips are best stored in an airtight container or zip bag for up to a week. If they last that long! You can also season them with salt or a dash of cinnamon, making this snack even better.
More Healthy Snack Ideas
Want more healthy baked snack ideas you know your kids will want to eat? After you make these banana chips, try out one of these:
Homemade Baked Banana Chips
Watch How It’s Packed:
Ingredients
- 2 bananas
- 1 tablespoon lemon juice
- 4 tablespoons water
- Kosher salt
Instructions
- Preheat the oven to 250F. Line a large sheet with parchment paper.
- In a small bowl, combine 4 parts (4 tablespoons) water with 1 part (1 tablespoon) lemon juice.
- Slice bananas very thin, about ⅛″ thick coins, brush with lemon juice and water mixture. Sprinkle with kosher salt.
- Bake at 250F for about 1 ½ to 2 hours or until they are crispy, making sure to flip them over halfway through.
- Remove them from the oven and allow them to cool (the longer they cool the crispier they become).
Sweet chips:
- Use overripe bananas and sprinkle with cinnamon after brushing with the lemon water. Follow the baking directions above.
Notes
- Soaking the banana slices in the lemon juice-water mixture is optional.
Nutrition
More Recipes Using Bananas
Banana Oatmeal Muffins – If you love simple recipes that you can throw a bunch of ingredients in a blender and turn out delicious, these banana oatmeal muffins are for you!
Chocolate Banana Bread – Banana bread is always a great idea, especially when you have tons of frozen bananas in your freezer. The only thing better is adding chocolate, and this double chocolate banana bread is Epic.
Strawberry Fruit Leather – Whether you have frozen strawberries or fresh that are about to go bad, making strawberry fruit leather is super easy.
Ida says
I love banana chips!! I’m so glad I found this recipe to make them at home:)
joslin says
honest question, what does the water & lemon juice do? and should i brush both sides after i flip them midway? in the process of baking them right now and hoping they turn out good!
Laura Fuentes says
The lemon juice contains citric acid and it helps reduce some of the browning. Enjoy these!
Phyllis Field says
These didn’t turn out for me like in the post.
Prun says
Instead of parchment paper, I used canola oil. They burned to a crisp. I blame myself.
Laura Fuentes says
Oh no! definitely the oil will burn them. sorry that happened.
James says
Good
Mrs.M says
My review is in the middle because I find it troubling the photo featured has pretty yellow bananas but when I followed your recipe perfectly and got brown banana crisps. They aren’t bad taste-wise but you should be truthful what the final product will looks like.
Glad I did this once but I’ll probably stick with my go-to … putting very riped bananas into a baked goods like pancakes and banana bread etc.
Noelle says
Good snack!
Darlene Cabe says
One hour into dehydrating the bananas, they burned! Poof! I’m at an elevation of 3200. I don’t know if that made a difference or not but turn the temperature way down.
Laura Fuentes says
These should be dehydrated in the lowest possible oven setting 150F or 200F as noted in the recipe.
A Booth says
They are tasty
MOMables - Laura says
Thank you for sharing you enjoyed them!
Chris says
Hi. Just wanted you to know that I totally love your recipe. It is totes adobs. Sorry about the rude comments though. Hey can I fry or toast this? Also what can I use to replace lemon juice in nigeria? Please Here answer soon before I go offline. Once again love the recipe. Bye.
MOMables - Laura says
Thank you for sharing you liked the recipe! yes, you can also pan fry bananas. once the banana chips are cooked in the oven, they are ready to go and they do not need to be cooked again.
Trudy says
I make these all the time now. Our 2yo and an almost 4yo love these. We always have a bunch of leftover bananas and I like the very little mess this creates. I read lot of comments before I gave it a go and they were so helpful. I use vegetable oil to grease the parchment paper, I slice the bananas as thin as a quarter and I dip the slices in the lemon water mixture. Oven at 240f then flip after an hour. I use a butter knife to flip them. I usually do another 30-40m on the other side. They’re crispy and so good.
Dumbphone says
Going to try this…sounds very yummy. Thank you for the recipe.
Maria says
How do I make this recipe work? Followed the directions exactly and they did not get crispy.
MOMables-Laura says
Hi Maria, this could happen if the bananas were sliced too thickly or the actual oven temperature is inaccurate. meaning it’s lower than what it reads.
The Vegetarian Mama says
Just a note that these will not turn out looking like the photo at all. Those look like commercially sold banana chips. They also won’t be as crispy as store-bought. Even with lemon juice, mine turned brown. They also never got crispy — I don’t mind the brown or the chewy, but it’s important to note realistic expectations. They do taste yummy. Not sure the time and effort is worth it vs buying organic banana chips. I get better results freezing my bananas and making smoothies or vegan ice cream.
Alissa Lyn Sarbiewski says
Can i stack parchment paper to make more chips at a time?
MOMables-Laura says
Hi Alissa, this would cause the banana slices to steam instead of bake, I don’t recommend stacking parchment paper.
Elia says
These banana chips came out great.
ewan says
This recipe takes so long to make! Which is very unuseful!
Susan says
I’m curious why this would be a surprise if you are looking to bake a banana into a chip. I assumed this would take alot of time when searching for this. Your comment is “unuseful” and potentially hurtful to the creator which she doesn’t deserve. If the timing of the recipe doesn’t work for you then move along to a recipe more suitable. Perhaps constructive criticism can be a goal for you in the future instead of spreading unnecessary negativity.
Ange Stokoe says
Well said Susan, too many negative people about.
Tyrin says
This is great and worth trying with the kids. If you find it “unuseful” like Ewan, get out of the kitchen
Fran Butler says
Followed the recipe and my bananas turned brown. Not sure how they taste but not happy. They don’t look anything like the picture.
bblfoods says
Good receipeeee
Judy says
I have a dehydrator and have done banana slices as well as apple slices and home-made raisins. For the apples and bananas I soak the slices a minute or two in pineapple juice. Then I spray or wipe a light coat of oil on my trays. Sometimes I sprinkle cinnamon and sometimes I leave them plain. There’s no need to turn them, because the trays are perferated.
I need to make some now, it’s been a while. Thanks for reminding me!
Ally says
how long do you put them in the dehydrator?
MOMables-Laura says
If you are using a dehydrator, it can take up to 6 hours at 135F.
Jordan says
So normally i use a dehydrator myself, but i like them extra crunchy and i cut them very thixk to start. So mine stay in at 160°F for a full 24hrs. I add absolutely nothing to them. But the look would turn some people off they do not look like much. Shriveled up thing’s. But my kids drive me nuts for them every time so its well worth the unappealing look. The taste is wonderful.
baked chips says
Its a good idea…….and an gonna to try it
Genevieve says
I tried these today and they are delicious! I dipped the slices into the lemon/water mixture and I used sea salt as it is what I had on hand. Two things that I think are very important 1. using spray or wiping a THIN layer canola oil on the parchment (not waxed) paper AND…2. thinness. The very thin ones turned out as I believe they are suppose to. The slightly thicker ones are still delicious but are chewier and did not achieve a crispness intended. They will be excellent on oatmeal. Therefore…I will absolutely make them again, taking care to slice them thin and consistently. As thin as a quarter I believe is probably best. Thank you for this easy, economical, healthy, delicious version of banana chips!
PL says
I was really disappointed. I followed the recipe to a T and the bananas stuck to the parchment paper. I think you need to spray the parchment paper with cooking spray so they don’t stick. I have to throw out the whole batch!
Thia says
Tha same thing happened to me. I’m not happy at all with this recipe.
Alicia says
Make sure you are using parchment paper and not wax paper. They are not the same and things will stick to wax paper. Parchment should not stick. I recommend sheets of parchment, you can get on Amazon cheap.
Lori says
I put mine in the freezer when I took them out of the Microwave, I( used on plate w/ olive oil & flip half way through)Dont let them Touch Too Much in the freezer
After in the freezer they were so crunchy OMG going to try them in the oven today!
Ginny E. says
Hi:
I want to make these for my parrots who I can longer find just banana chips for anymore.
Can I just bake the bananas and nothing else on them: no water lemon juice or the salt?
Thanks
MOMables - Laura says
Yes, you can bake them without the lemon water or salt.
Chrissy says
I just threw out a bunch of overripe bananas this morning, declaring, “I’m not making banana bread.” Thanks for this simple recipe I can keep on hand now. Question- can I use bottled lemon juice if it’s all I have? – Blessings
MOMables - Laura says
Hi Chrissy, yes you can use bottled lemon juice! I hope you enjoy these!
Danielle says
Don’t throw out overripe nanas! Toss them in the freezer, peel and all. When you are ready to make banana bread just pull them out, thaw (I use the microwave) and peel the mushy mess. These are the best nanas for the bread!!!
Char says
Tasty!! Whole house loves them
James says
I found this recipe and just used it as a guide. I did no soaking of the banana slices etc and used no paper.
Just put the slices into a portable convection oven directly onto the grill slats at 250F and they turned out very brown and chewy so I let them go for an extra hour. After cooling for another hour (ie:4 hours in total) they were crisp and tasted fine. I don’t care that they are brown. I just wanted to extend the shelf like of the bananas to use in breakfasts.
Hadley says
I’m not sure if this was recipe or user error; however, I followed the recipe and ended with chewy and sticky chips. I used parchment (not wax) paper and made the slices very thin. I baked them for an hour and 45 min, took them out and let them cool. They were pretty gooey, but noticed your instructions said the more they cool the crispier they will get. This did not work, so I decided to stick them back in. Thirty more minutes in the oven and they looked pretty brown (from the cooking, I used the lemon juice) indicating that they should come out or be burnt. I tried to take them off of the pan but about half stuck to the paper and made a mess. The other half was still chewy after letting cool ):
MOMables - Laura says
I am sorry this didn’t exactly work for you, Hadley. Making sure your oven is at its lowest setting makes a big difference and while they are called “chips” they aren’t crispy like fried, they do have a slightly “fruit leather” texture to them.
Cindy Wong says
Hi,
I noticed there’s a discrepancy in your detail note & your instructions on how much lemon juice & water for the banana chip recipe.
On your note section, you put 4 part water + 1 part lemon juice but on your instructions, you put 1/4 water + 3/4 lemon juice. Please correct it & let me know which is the correct portion of each. Thanks
MOMables - Laura says
Hi Cindy, the recipe has been updated with the proper corrections. The solution 4 parts water (4 tablespoons) with 1 part lemon juice (1 tablespoon). The soaking method is also optional.
Anna says
I love this recipie. At then end I had a bowl left with the lemon juice in it and turned it into a nice cup of lemonade. I dunked the bananas so it had a banana tang to it and I only had to use a pinch of sugar. Love how simple the recipe is with only 2 dishes being created!
Asya says
How can I store these. I did everything they came out crispy but a day later they got mushy.
MOMables - Laura says
I recommend storing them in an airtight container like plastic containers or lidded mason jars.
Lynda says
This recipe was an absolute disaster. I ruined my cookie sheets! No parchment, no oil? I thought it was too good to be true, and it is. As my first try making banana chips I am sorry to have found your recipe. And I am pretty sure the photos are of commercially prepared fried banana chips.
MOMables - Laura says
Hi Lynda, sorry it didn’t turn out but I have revised the recipe to include a step about lining the baking sheet. These have been tested twice and each batch has turned out perfectly.
A Booth says
Hi Lynda, sorry that your recipe didn’t turn out. Please please please don’t be negative to Momables because it didn’t work for you. Thank you hope you have a good day
amelia004 says
I like your recipe, makes me understand a variety of food banana chips
Emily says
Hi! I’m just 14 and your way of explaining these is really simple! Thanks for that!!!
MOMables - Laura says
i hope you enjoyed them! :)
someone says
Hi! I was wondering if i could coat them in something different like honey instead of lemon and water?
MOMables - Laura says
I’m not sure how they would turn out coated with honey but the lemon water keeps them from browning as much.
Kari says
Just a quick question. The description above the recipes says to soak for 2 hours and then the recipe instructions say to brush with lemon and water. Which method works better?
MOMables - Laura says
The tip above the recipe describes how to make banana chips that are lighter in color than when using regular yellow bananas. Following the recipe, as is, will result in a banana chip that looks like the images at the top of the post, and some kids don’t like that. If you want them to look like the ones you typically buy at the store (yellow) use green bananas or plantains and soak them for 2 hours first. I hope this helps clear it up. Thank you and good luck!! Let me know how they turn out.
love spell says
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tim says
I did everything as per instructions and then put them in the oven at 250 degrees centigrade and burnt them; presumably, the 250 degrees mentioned is in Fahrenheit, which would be approx 125 centigrade?
MOMables says
The temperature is indeed in Fahrenheit. These need to go in the oven at about 100-125 celcius.
Destiny says
I’ve done these before and they were delicious! My husband absolutely loves them!
Sandra Jean Oatley says
I dipped mine in lemon juice, placed them on an ungreased cookie sheet, and sprinkled them with cinnamon and sea salt. After 90 minutes I used a metal spatula to carefully loosen them from the pan and turn each one over. I cooked them a little extra on the second side, more like 45 minutes, because I sliced mine like 1/4″. They are nicely chewy with a slight lemon zing. I made them to eat on long runs, but they’re so tasty I may not have any left by then. Great recipe and so easy.
Emilie Hebert says
That’s a great idea with the lemon juice!
Jim says
Couple comments:
I just finished my first bag of store bought chips, and went so insane I immediately looked for a recipe.
I have read all of these (sometimes humorous) comments but haven’t made them yet, but two things that may impact these chefs:
1) Temperature – every oven is different. Mine runs 25 degrees avg above the setting. some of these gooey results may have come from an oven not hot enough
2) relative humidity – live in a humid climate and it takes longer to dry out
Just some thoughts..
MOMables says
Thanks for the tips, Jim!
Veronica says
Recipe sounds great! Will try these in our church 1yr old nursery as an alternative to animal crackers, Ritz and goldfish!
MOMables says
Sounds great!
Mrs. Moriarty says
I hate to be one of those people who leaves negative comments (it seems so unappreciative and entitled) but I did want to let you know that I followed the instructions above to the letter (sliced slightly-green plantains about 1/8″ thick and soaked the slices in a solution of 4 parts water and 1 part lemon juice for 2 hours before sprinkling lightly with kosher salt and baking at 250 for 2 hours, flipping half way through), and the consensus was that the chips are totally inedible because “they taste like soap!”
MOMables says
Hi! We didn’t use plantains, so that may be why there are differences.
Sodapop says
Also you should have done 3 parts lemon juice and 1 part water
Adrienne Johnston says
I tried the soaking method and they all stuck to the parchment paper. I will try again and either spray the parchment paper with a little Pam or use the foil-type parchment paper. A little disappointed because I was really looking forward to those “chips!” Will have to wait till I have leftover bananas again and time!
MOMables says
Spraying the parchment paper would definitely help!
Can says
Mrs. Moriarty, I tried to make tortillas with a liquid plantain recipe with lime juice and they definitely tasted “soapy-ish to me too(I baked them and they were rubbery), but eating them fresh didn’t taste that way at all.
Kristen says
Hi, I have a lot of bananas in my freezer, I need to use up. Would I be able to use those? Thanks
MOMables says
Hi! As long as you let them thaw out completely, I don’t see why you wouldn’t be able to! Frozen bananas are also great for creamy smoothies.
Former Chef says
No. You will not be able to use them for chips. Once frozen, then thawed, they will be mushy. FYI freezing bananas is a quick way to get them the right consistency to make banana bread. Lets say you have some black bananas that are ready to make bread, but are a few bananas short. Just freeze some bananas then thaw. They will be soft and ready. The flavor wont be as good as the black, overripe ones but will work fine.
MOMables says
Thanks for the helpful tips!
Ben says
Will these stay good for a while? There is a sale at a grocery store on Bananas and I would like them to keep.
MOMables says
Yes, you are essentially dehydrating the bananas. Please check the post for recommended storage. Enjoy!
Amanda says
I have read the post twice and don’t see how long we can store these after baking. And should they be stored refrigerated or at room temperature?
MOMables says
Amanda, this will vary by thickness of the slice. As you can see from the recipe, 1 1/2-2h.
Michelle says
How ripe were the bananas you used? Did they look like the ones in the picture?
MOMables says
I’ve made them anywhere from what you see here to right before they are only good for smoothies or banana bread.
Jenny says
Wow some of these comments are so rude!
Recipe looks great – supermarket was selling huge bags of bananas for 20p yesterday (about 32 cents) so bought a bag and looking for ideas to use them up. These would be good for daughter’s school lunch – thanks for recipe xx
MOMables says
Enjoy them Jenny!
Darryl Vergonet says
Same here, bananas were 29 cents a pound yesterday so my husband and I bought 4 big bunches. I would like to make a lot of chips so I tried one banana sliced thin on the parchment paper but it is stuck to the paper. They taste great but I have to peel the paper off the chips. What did I do wrong? Would it work to spray a little Pam on the paper first?
Thanks, Darryl
MOMables says
Spraying the paper first would definitely help!
Eric Halliday says
Question. The description of the recipe called for you to put the bananas in the over for 1 1/2 hours flipping half way through (which would be 45 minutes).
But in the printable recipe at the bottom you say to put the bananas in for 2 hours, flipping after 90 minutes.
Which one is it?
MOMables says
bake for 1 1/2-2 hours, flipping them half way through.
Derrick says
Tried for first time last night the first batch came out pretty chewy, I must have been sliced too thick. I’m going to try again tonight and see if they can come out chrispy. I did the trick with the green bananas and soaked them for 2 hours in lemon juice and water and they stayed yellow- but
just too chewy.
MOMables says
Derrick, chewy = needs more cooking/dehydrating time. enjoy!
Paula Wild says
I was dehydrating something else, and did not fill all the racks so I am trying a banana in the dehydrator right now, dipped in lemon juice. I will let you know how it works out.
mel says
i currently have these in my oven and on a cooling rack so they are not stuck to anything. i have mixed fresh orange juice and a little honey and dipped them in that before baking i hope they turn out well.. awesome idea :)
MOMables says
enjoy!
Kristi says
Hey can you let me know how the honey turned out… I was thinking about trying honey too!kris
MOMables says
Let us know if you try it!
Melissa says
Is there a possible substitution for lemon juice?I don’t have that on hand currently
MOMables says
you could omit. chips wont’ last as long but no biggie
Contented Belly says
Thanks for an easy snack that does not have sugar in the recipe. How long will they last in the pantry?
MOMables says
a few weeks. they are dehydrated bananas essentially. enjoy!
Carina says
Do they need refrigerated?
MOMables says
Just an air tight container or zip bag in the pantry.
Heather says
Hi, these look so amazing!
I was wondering,…Do you have to add salt and cinnamon?
Or would just the lemon juice work?
Thanks!
MOMables says
the salt and cinnamon are optional.
Brandy says
Ran out of parchment paper and attempted to make these with just cooking spray….epic fail! I also didn’t like the salt on it when I tried one anyway (well the one I could get off the pan…LOL!) Going to try again and take the suggestions listed in the other comments and get some parchment paper. =)
Virginia Cairns says
Brandy, these definitely won’t work straight on the pan. If you don’t want to run out of parchment paper again, you can always invest on some silicone baking mats. They last forever and they are pretty inexpensive on Amazon.
Topher says
Turns out wax paper isn’t the same as parchment paper…
MOMables says
It is definitely not….
alisha says
so mad… this is a waste. the bananas stuck to the parchment paper and it is a total loss. nice recipe… thanks for the waste of my time and food.
MOMables says
As I mentioned above, wax paper will not work for this recipe. Sorry they didn’t turn out for you but it has turned out for hundreds.
theboltonskydiaries says
I can’t wait to try these- I really love banana chips but they’re always mixed with other stuff I hate so I never get to eat them, and I always have leftover bananas! Thx for the recipe!
JJ says
This was an epic fail for me. All stuck to parchment paper (yes parchment not wax ;)). what a waste of bananas and so disappointing :( they smell delicious. I really wanted them to work.
MOMables says
I’m sorry this didn’t work for you. They peel right off in our parchment paper every time.
julie says
I only have a lime, will that still be okay?
MOMables says
I’ve never tried it with lime but I’m sure they will be fine :)
Jackie says
I just tried this recipe for the first time, and when I took them out of the oven to flip over, the parchment paper had stuck to all the bananas, and was nearly impossible to get off! I then decided to try it again, and ended up putting more lemon juice on the bananas, so instead of just brushing them with my finger, I dipped the entire banana in the juice, and added some cooking spray to the parchment paper, that seemed to do the trick! They were absolutely delicious! I’m now going to make them every week and put them in my kid’s, and my lunch!
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!
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 :(
MOMables says
Alina, parchment paper and wax paper are not the same. Your issue was the paper.
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.
MOMables says
Ame – chewy chips can be two things: slices too thick or not baked long enough. Even chewy.. I bet they were good!
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. :(
Paula Brunellie says
Followed directions to the letter, did not turn out well. Don’t like the salt- weird tasting.
MOMables says
Sorry they were not a hit at your house.
mythreya says
Thanks for sharing these diabetic friendly recipes.
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!
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!
MOMables says
Awesome Bethany! let me know how you guys like them! i made some yesterday. it’s the perfect recipe for those over ripe bananas at the end of the week! :)
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. :)
MOMables says
awesome! just goes to show you that even the little ones can get involved and help! :)
Christina says
I’m not sure what I did wrong. They were either burnt or under cooked and on the same pan. I am gonna try again in a few days.