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Homemade Baked Banana Chips Recipe

Want to know how to make healthy banana chips? In the oven of course! Turn over-ripe bananas into a delicious snack.
Want to know how to make healthy banana chips? In the oven of course! Turn over-ripe bananas into a delicious snack.
Want to know how to make healthy banana chips? In the oven of course! Turn over-ripe bananas into a delicious snack.

If you are wondering what to do with the overripe bananas on your counter, these baked banana chips are the answer!

This tasty, sweet-salty snack is perfect for using in place of regular chips and much healthier since they’re baked! They make a terrific lunchbox add-on or after school snack.

And when you see how easy they are to make, I know you’ll be excited to make your first batch!

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.

banana chips in a yellow bowl

Kids love it as a packed lunch item 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!

Grab the Book!

How to Make Banana Chips

  1. Prepare
    Preheat the oven to 250F and line a large baking sheet with parchment paper.
  2. Make the lemon-water mixture
    In a small bowl combine 4 parts water with 1 part lemon juice.
  3. 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.
  4. 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.

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 snack ideas you know your kids will want to eat? After you make these banana chips, try out one of these:

  • Homemade Apple Chips
  • No-Bake Energy Bites
  • Ham & Cheese Apple Wraps
  • Easy Fruit Roll-Ups
Print

Homemade Baked Banana Chips

banana chips in a bowl
Print Recipe
Pin Recipe

★★★★

3.7 from 23 reviews

Turn over-ripe bananas into baked banana chips! This snack is easy to make and perfect for dipping with salsa, guacamole, or hummus!

  • Author: MOMables.com
  • Prep Time: 5 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 5 minutes
  • Yield: approx. 40 chips
  • Category: snacks
  • Method: baking

Ingredients

  • 2 bananas
  • 1 tablespoon lemon juice
  • 4 tablespoons water
  • Kosher salt

Instructions

  1. Preheat the oven to 250F. Line a large sheet with parchment paper.
  2. In a small bowl, combine 4 parts (4 tablespoons) water with 1 part (1 tablespoon) lemon juice.
  3. Slice bananas very thin, about ⅛″ thick coins, brush with lemon juice and water mixture. Sprinkle with kosher salt.
  4. Bake at 250F for about 1 ½  to 2 hours or until they are crispy, making sure to flip them over halfway through.
  5. Remove them from the oven and allow them to cool (the longer they cool the crispier they become).

Sweet chips:

  1. Use overripe bananas and sprinkle with cinnamon after brushing with the lemon water. Follow the baking directions above.

Equipment

101 Packed Lunches

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The Best Homemade Kid’s Snacks on the Planet

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Notes

  • Soaking the banana slices in the lemon juice-water mixture is optional. 

Nutrition

  • Serving Size: 9-12 chips
  • Calories: 110
  • Sugar: 15g
  • Sodium: 1.4mg
  • Fat: 0.4g
  • Saturated Fat: 0.1g
  • Carbohydrates: 28.5g
  • Fiber: 3.1g
  • Protein: 1.4g

Keywords: banana chips, homemade banana chips, healthy banana chips

Did you make this recipe?

Tag @MOMables on Instagram and hashtag it #momables

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.

More Recipes

  • Gluten-Free Spinach Tortilla Wraps
  • Chocolate Coconut Granola
  • White Chocolate Popcorn Recipe
  • Peanut Butter Sandwich Ideas

Reader Interactions

Comments

  1. Chris

    July 07, 2022 at 8:31 am

    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.

    Reply
    • MOMables - Laura

      July 11, 2022 at 4:00 pm

      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.

      Reply
  2. Trudy

    June 19, 2022 at 10:12 pm

    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.

    Reply
    • Dumbphone

      August 18, 2022 at 9:02 am

      Going to try this…sounds very yummy. Thank you for the recipe.

      ★★★★★

      Reply
  3. Maria

    March 04, 2022 at 3:22 pm

    How do I make this recipe work? Followed the directions exactly and they did not get crispy.

    Reply
    • MOMables-Laura

      March 04, 2022 at 5:11 pm

      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.

      Reply
  4. The Vegetarian Mama

    August 27, 2021 at 9:27 am

    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.

    Reply
    • Alissa Lyn Sarbiewski

      November 04, 2021 at 2:59 pm

      Can i stack parchment paper to make more chips at a time?

      Reply
      • MOMables-Laura

        November 05, 2021 at 4:36 pm

        Hi Alissa, this would cause the banana slices to steam instead of bake, I don’t recommend stacking parchment paper.

        Reply
  5. ewan

    April 08, 2021 at 11:55 am

    This recipe takes so long to make! Which is very unuseful!

    ★★

    Reply
    • Susan

      April 17, 2021 at 10:18 am

      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.

      Reply
      • Ange Stokoe

        June 01, 2021 at 7:49 am

        Well said Susan, too many negative people about.

        ★★★★★

        Reply
      • Tyrin

        July 31, 2021 at 6:48 am

        This is great and worth trying with the kids. If you find it “unuseful” like Ewan, get out of the kitchen

        ★★★★★

        Reply
  6. Fran Butler

    March 07, 2021 at 1:28 pm

    Followed the recipe and my bananas turned brown. Not sure how they taste but not happy. They don’t look anything like the picture.

    Reply
  7. bblfoods

    February 22, 2021 at 1:59 am

    Good receipeeee

    Reply
  8. Judy

    February 02, 2021 at 11:13 pm

    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!

    ★★★★★

    Reply
    • Ally

      May 09, 2021 at 3:16 am

      how long do you put them in the dehydrator?

      Reply
      • MOMables-Laura

        May 10, 2021 at 2:26 pm

        If you are using a dehydrator, it can take up to 6 hours at 135F.

        Reply
      • Jordan

        September 22, 2021 at 10:27 pm

        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.

        Reply
  9. baked chips

    January 27, 2021 at 5:09 am

    Its a good idea…….and an gonna to try it

    ★★★★

    Reply
  10. Genevieve

    November 14, 2020 at 9:46 pm

    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!

    Reply
  11. PL

    November 10, 2020 at 6:36 pm

    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!

    ★

    Reply
    • Thia

      March 02, 2021 at 4:50 pm

      Tha same thing happened to me. I’m not happy at all with this recipe.

      ★

      Reply
    • Alicia

      July 24, 2021 at 2:17 pm

      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.

      Reply
  12. Lori

    August 31, 2020 at 11:43 am

    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!

    Reply
  13. Ginny E.

    August 22, 2020 at 12:41 pm

    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

    Reply
    • MOMables - Laura

      August 27, 2020 at 11:19 am

      Yes, you can bake them without the lemon water or salt.

      Reply
  14. Chrissy

    May 07, 2020 at 11:10 am

    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

    ★★★★★

    Reply
    • MOMables - Laura

      May 07, 2020 at 4:09 pm

      Hi Chrissy, yes you can use bottled lemon juice! I hope you enjoy these!

      Reply
    • Danielle

      April 24, 2022 at 7:29 am

      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!!!

      Reply
  15. Char

    April 29, 2020 at 5:33 pm

    Tasty!! Whole house loves them

    ★★★★★

    Reply
  16. James

    April 23, 2020 at 11:34 pm

    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.

    Reply
  17. Hadley

    April 13, 2020 at 9:08 pm

    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 ):

    ★★★

    Reply
    • MOMables - Laura

      April 14, 2020 at 12:05 pm

      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.

      Reply
  18. Cindy Wong

    March 27, 2020 at 11:15 pm

    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

    Reply
    • MOMables - Laura

      April 01, 2020 at 12:19 pm

      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.

      Reply
      • Anna

        October 08, 2020 at 1:28 pm

        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!

        Reply
  19. Asya

    February 27, 2020 at 3:50 pm

    How can I store these. I did everything they came out crispy but a day later they got mushy.

    Reply
    • MOMables - Laura

      March 03, 2020 at 6:02 pm

      I recommend storing them in an airtight container like plastic containers or lidded mason jars.

      Reply
  20. Lynda

    January 11, 2020 at 3:12 pm

    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.

    ★

    Reply
    • MOMables - Laura

      January 14, 2020 at 5:48 pm

      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.

      Reply
  21. amelia004

    January 02, 2020 at 9:04 am

    I like your recipe, makes me understand a variety of food banana chips

    Reply
  22. Emily

    July 18, 2018 at 12:09 pm

    Hi! I’m just 14 and your way of explaining these is really simple! Thanks for that!!!

    Reply
    • MOMables - Laura

      July 18, 2018 at 2:54 pm

      i hope you enjoyed them! :)

      Reply
      • someone

        February 09, 2020 at 10:57 pm

        Hi! I was wondering if i could coat them in something different like honey instead of lemon and water?

        Reply
        • MOMables - Laura

          February 11, 2020 at 4:28 pm

          I’m not sure how they would turn out coated with honey but the lemon water keeps them from browning as much.

          Reply
  23. Kari

    August 08, 2017 at 9:59 am

    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?

    Reply
    • MOMables - Laura

      August 11, 2017 at 9:18 am

      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.

      Reply
  24. love spell

    June 21, 2017 at 9:08 pm

    Hi,I read your blog named “Homemade Banana Chips Recipe – Baked” like every week.Your writing style is witty, keep it up! And you can look our website about love spell.

    Reply
  25. tim

    January 08, 2017 at 1:37 pm

    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?

    Reply
    • MOMables

      January 08, 2017 at 2:31 pm

      The temperature is indeed in Fahrenheit. These need to go in the oven at about 100-125 celcius.

      Reply
  26. Destiny

    August 30, 2016 at 9:05 am

    I’ve done these before and they were delicious! My husband absolutely loves them!

    ★★★★★

    Reply
  27. Sandra Jean Oatley

    August 25, 2016 at 12:34 pm

    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.

    ★★★★★

    Reply
    • Emilie Hebert

      August 28, 2016 at 7:54 pm

      That’s a great idea with the lemon juice!

      Reply
  28. Jim

    April 27, 2016 at 1:34 pm

    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..

    Reply
    • MOMables

      April 28, 2016 at 3:24 pm

      Thanks for the tips, Jim!

      Reply
  29. Veronica

    April 09, 2016 at 8:40 am

    Recipe sounds great! Will try these in our church 1yr old nursery as an alternative to animal crackers, Ritz and goldfish!

    Reply
    • MOMables

      April 11, 2016 at 11:06 pm

      Sounds great!

      Reply
  30. Mrs. Moriarty

    February 02, 2016 at 5:27 pm

    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!”

    ★

    Reply
    • MOMables

      February 16, 2016 at 3:09 pm

      Hi! We didn’t use plantains, so that may be why there are differences.

      Reply
      • Sodapop

        March 01, 2020 at 3:16 pm

        Also you should have done 3 parts lemon juice and 1 part water

        ★★★★★

        Reply
    • Adrienne Johnston

      March 22, 2016 at 12:12 am

      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!

      Reply
      • MOMables

        March 22, 2016 at 3:47 pm

        Spraying the parchment paper would definitely help!

        Reply
    • Can

      February 26, 2020 at 4:48 pm

      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.

      Reply
  31. Kristen

    January 19, 2016 at 1:34 pm

    Hi, I have a lot of bananas in my freezer, I need to use up. Would I be able to use those? Thanks

    Reply
    • MOMables

      January 21, 2016 at 10:08 am

      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.

      Reply
    • Former Chef

      April 30, 2016 at 12:17 pm

      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.

      Reply
      • MOMables

        May 01, 2016 at 12:57 pm

        Thanks for the helpful tips!

        Reply
        • Ben

          May 02, 2016 at 2:04 pm

          Will these stay good for a while? There is a sale at a grocery store on Bananas and I would like them to keep.

          Reply
          • MOMables

            May 03, 2016 at 3:59 pm

            Yes, you are essentially dehydrating the bananas. Please check the post for recommended storage. Enjoy!

          • Amanda

            January 12, 2017 at 3:28 pm

            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

            January 13, 2017 at 11:06 am

            Amanda, this will vary by thickness of the slice. As you can see from the recipe, 1 1/2-2h.

  32. Michelle

    November 10, 2015 at 4:50 pm

    How ripe were the bananas you used? Did they look like the ones in the picture?

    Reply
    • MOMables

      November 14, 2015 at 11:56 am

      I’ve made them anywhere from what you see here to right before they are only good for smoothies or banana bread.

      Reply
  33. Jenny

    October 21, 2015 at 3:18 am

    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

    Reply
    • MOMables

      October 23, 2015 at 10:29 am

      Enjoy them Jenny!

      Reply
    • Darryl Vergonet

      March 01, 2016 at 3:54 pm

      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

      Reply
      • MOMables

        March 01, 2016 at 7:44 pm

        Spraying the paper first would definitely help!

        Reply
  34. Eric Halliday

    October 09, 2015 at 11:42 am

    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?

    ★★★

    Reply
    • MOMables

      October 13, 2015 at 9:21 pm

      bake for 1 1/2-2 hours, flipping them half way through.

      Reply
  35. Derrick

    September 26, 2015 at 5:16 pm

    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.

    Reply
    • MOMables

      October 01, 2015 at 4:11 pm

      Derrick, chewy = needs more cooking/dehydrating time. enjoy!

      Reply
  36. Paula Wild

    September 13, 2015 at 6:38 pm

    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.

    Reply
  37. mel

    August 26, 2015 at 2:52 am

    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 :)

    Reply
    • MOMables

      August 26, 2015 at 1:43 pm

      enjoy!

      Reply
    • Kristi

      January 10, 2016 at 2:39 am

      Hey can you let me know how the honey turned out… I was thinking about trying honey too!kris

      Reply
      • MOMables

        January 11, 2016 at 9:14 pm

        Let us know if you try it!

        Reply
  38. Melissa

    July 27, 2015 at 10:03 pm

    Is there a possible substitution for lemon juice?I don’t have that on hand currently

    Reply
    • MOMables

      July 30, 2015 at 11:56 am

      you could omit. chips wont’ last as long but no biggie

      Reply
  39. Contented Belly

    May 05, 2015 at 6:07 pm

    Thanks for an easy snack that does not have sugar in the recipe. How long will they last in the pantry?

    Reply
    • MOMables

      May 06, 2015 at 5:00 pm

      a few weeks. they are dehydrated bananas essentially. enjoy!

      Reply
  40. Carina

    April 20, 2015 at 9:36 pm

    Do they need refrigerated?

    Reply
    • MOMables

      April 21, 2015 at 8:58 pm

      Just an air tight container or zip bag in the pantry.

      Reply
  41. Heather

    April 13, 2015 at 4:42 am

    Hi, these look so amazing!
    I was wondering,…Do you have to add salt and cinnamon?
    Or would just the lemon juice work?
    Thanks!

    Reply
    • MOMables

      April 15, 2015 at 9:50 am

      the salt and cinnamon are optional.

      Reply
  42. Brandy

    March 27, 2015 at 11:47 pm

    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. =)

    Reply
    • Virginia Cairns

      March 28, 2015 at 11:52 am

      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.

      Reply
  43. Topher

    January 29, 2015 at 5:39 pm

    Turns out wax paper isn’t the same as parchment paper…

    Reply
    • MOMables

      January 30, 2015 at 11:03 am

      It is definitely not….

      Reply
    • alisha

      February 10, 2015 at 7:26 pm

      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.

      ★

      Reply
      • MOMables

        February 11, 2015 at 11:58 am

        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.

        Reply
  44. theboltonskydiaries

    September 18, 2014 at 9:36 am

    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!

    Reply
  45. JJ

    August 28, 2014 at 1:44 pm

    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.

    Reply
    • MOMables

      August 30, 2014 at 4:27 pm

      I’m sorry this didn’t work for you. They peel right off in our parchment paper every time.

      Reply
  46. julie

    August 25, 2014 at 7:20 pm

    I only have a lime, will that still be okay?

    Reply
    • MOMables

      August 25, 2014 at 11:19 pm

      I’ve never tried it with lime but I’m sure they will be fine :)

      Reply
  47. Jackie

    August 12, 2014 at 1:21 pm

    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!

    ★★★★

    Reply
  48. Amber

    June 03, 2014 at 10:36 am

    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!

    ★★★★★

    Reply
  49. Alina

    May 26, 2014 at 7:15 pm

    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 :(

    Reply
    • MOMables

      May 27, 2014 at 8:21 am

      Alina, parchment paper and wax paper are not the same. Your issue was the paper.

      Reply
  50. Ame

    March 26, 2014 at 9:32 pm

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

    Reply
    • MOMables

      March 27, 2014 at 10:03 am

      Ame – chewy chips can be two things: slices too thick or not baked long enough. Even chewy.. I bet they were good!

      Reply
  51. Linda

    January 16, 2014 at 4:19 pm

    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. :(

    Reply
  52. Paula Brunellie

    October 10, 2013 at 7:27 pm

    Followed directions to the letter, did not turn out well. Don’t like the salt- weird tasting.

    Reply
    • MOMables

      October 11, 2013 at 9:07 am

      Sorry they were not a hit at your house.

      Reply
  53. mythreya

    September 21, 2013 at 10:40 am

    Thanks for sharing these diabetic friendly recipes.

    ★★★★★

    Reply
  54. Melanie

    September 15, 2013 at 9:34 pm

    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!

    ★★★★★

    Reply
  55. Bethany

    September 15, 2013 at 6:58 pm

    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!

    Reply
    • MOMables

      September 15, 2013 at 7:51 pm

      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! :)

      Reply
  56. Christina

    September 15, 2013 at 11:48 am

    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. :)

    ★★★★★

    Reply
    • MOMables

      September 15, 2013 at 2:36 pm

      awesome! just goes to show you that even the little ones can get involved and help! :)

      Reply
      • Christina

        September 16, 2013 at 7:47 pm

        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.

        Reply

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