Need a delicious way to eat bananas? Better yet, over-ripe bananas? If you are wondering what to do with the overripe bananas on your counter, these baked banana chips are the answer!
Of course, you could always make a batch of Oatmeal Banana Muffins or Banana Chocolate Chip Granola Bars with overripe bananas, 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 great, all-natural snack!
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.
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 recipes found in our family-friendly lunch and dinner meal plans!
A recipe note before you get into the kitchen, if the banana chips are still soft after coming from the oven, this is normal. The chips will harden as they cool down.
How do you store banana chips? In an airtight container or zip bag for up to a week.
You can also use green bananas or plantains. Make sure to soak the slices in a bowl with four parts water and 1 part lemon juice for at least 2 hours before baking as directed below (another reason why browned bananas work best, less wait time). I even like to sprinkle a little cinnamon over the chips, making this snack even sweeter!
Homemade Baked Banana Chips
- Lemon juice
- Kosher salt
- In a small bowl, combine 3/4 part lemon juice with 1/4 part water.
- Slice bananas very thin, about 1/8″ thick coins, brush with lemon juice and water mixture. Sprinkle with kosher salt.
- Bake at 250F for about 1 1/2 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).
- Use over ripe bananas and sprinkle with cinnamon. Follow baking directions above.