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.
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!
How to Make Banana Chips
- Prepare
Preheat the oven to 250F and line a large baking sheet with parchment paper. - Make the lemon-water mixture
In a small bowl combine 4 parts water with 1 part lemon juice. - 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.
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:
PrintHomemade Baked Banana Chips
Turn over-ripe bananas into baked banana chips! This snack is easy to make and perfect for dipping with salsa, guacamole, or hummus!
- 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
- 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
- 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
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.
Chris
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
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
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
Going to try this…sounds very yummy. Thank you for the recipe.
★★★★★
Maria
How do I make this recipe work? Followed the directions exactly and they did not get crispy.
MOMables-Laura
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
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
Can i stack parchment paper to make more chips at a time?
MOMables-Laura
Hi Alissa, this would cause the banana slices to steam instead of bake, I don’t recommend stacking parchment paper.
ewan
This recipe takes so long to make! Which is very unuseful!
★★
Susan
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
Well said Susan, too many negative people about.
★★★★★
Tyrin
This is great and worth trying with the kids. If you find it “unuseful” like Ewan, get out of the kitchen
★★★★★
Fran Butler
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
Good receipeeee
Judy
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
how long do you put them in the dehydrator?
MOMables-Laura
If you are using a dehydrator, it can take up to 6 hours at 135F.
Jordan
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
Its a good idea…….and an gonna to try it
★★★★
Genevieve
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
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
Tha same thing happened to me. I’m not happy at all with this recipe.
★
Alicia
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
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.
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
Yes, you can bake them without the lemon water or salt.
Chrissy
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
Hi Chrissy, yes you can use bottled lemon juice! I hope you enjoy these!
Danielle
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
Tasty!! Whole house loves them
★★★★★
James
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
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
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
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
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
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
How can I store these. I did everything they came out crispy but a day later they got mushy.
MOMables - Laura
I recommend storing them in an airtight container like plastic containers or lidded mason jars.
Lynda
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
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.
amelia004
I like your recipe, makes me understand a variety of food banana chips
Emily
Hi! I’m just 14 and your way of explaining these is really simple! Thanks for that!!!
MOMables - Laura
i hope you enjoyed them! :)
someone
Hi! I was wondering if i could coat them in something different like honey instead of lemon and water?
MOMables - Laura
I’m not sure how they would turn out coated with honey but the lemon water keeps them from browning as much.
Kari
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
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
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.
tim
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
The temperature is indeed in Fahrenheit. These need to go in the oven at about 100-125 celcius.
Destiny
I’ve done these before and they were delicious! My husband absolutely loves them!
★★★★★
Sandra Jean Oatley
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
That’s a great idea with the lemon juice!
Jim
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
Thanks for the tips, Jim!
Veronica
Recipe sounds great! Will try these in our church 1yr old nursery as an alternative to animal crackers, Ritz and goldfish!
MOMables
Sounds great!
Mrs. Moriarty
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
Hi! We didn’t use plantains, so that may be why there are differences.
Sodapop
Also you should have done 3 parts lemon juice and 1 part water
★★★★★
Adrienne Johnston
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
Spraying the parchment paper would definitely help!
Can
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
Hi, I have a lot of bananas in my freezer, I need to use up. Would I be able to use those? Thanks
MOMables
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
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
Thanks for the helpful tips!
Ben
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
Yes, you are essentially dehydrating the bananas. Please check the post for recommended storage. Enjoy!
Amanda
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
Amanda, this will vary by thickness of the slice. As you can see from the recipe, 1 1/2-2h.
Michelle
How ripe were the bananas you used? Did they look like the ones in the picture?
MOMables
I’ve made them anywhere from what you see here to right before they are only good for smoothies or banana bread.
Jenny
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
Enjoy them Jenny!
Darryl Vergonet
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
Spraying the paper first would definitely help!
Eric Halliday
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
bake for 1 1/2-2 hours, flipping them half way through.
Derrick
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
Derrick, chewy = needs more cooking/dehydrating time. enjoy!
Paula Wild
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
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
enjoy!
Kristi
Hey can you let me know how the honey turned out… I was thinking about trying honey too!kris
MOMables
Let us know if you try it!
Melissa
Is there a possible substitution for lemon juice?I don’t have that on hand currently
MOMables
you could omit. chips wont’ last as long but no biggie
Contented Belly
Thanks for an easy snack that does not have sugar in the recipe. How long will they last in the pantry?
MOMables
a few weeks. they are dehydrated bananas essentially. enjoy!
Carina
Do they need refrigerated?
MOMables
Just an air tight container or zip bag in the pantry.
Heather
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
the salt and cinnamon are optional.
Brandy
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
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
Turns out wax paper isn’t the same as parchment paper…
MOMables
It is definitely not….
alisha
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
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
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
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
I’m sorry this didn’t work for you. They peel right off in our parchment paper every time.
julie
I only have a lime, will that still be okay?
MOMables
I’ve never tried it with lime but I’m sure they will be fine :)
Jackie
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
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
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
Alina, parchment paper and wax paper are not the same. Your issue was the paper.
Ame
I’ve tried a few times but it came out chewy.. Any tips on what went wrong? Really hope to get this right.
MOMables
Ame – chewy chips can be two things: slices too thick or not baked long enough. Even chewy.. I bet they were good!
Linda
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
Followed directions to the letter, did not turn out well. Don’t like the salt- weird tasting.
MOMables
Sorry they were not a hit at your house.
mythreya
Thanks for sharing these diabetic friendly recipes.
★★★★★
Melanie
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
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
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
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
awesome! just goes to show you that even the little ones can get involved and help! :)
Christina
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.