This post may contain affiliate links. Read our disclosure policy here.
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.
Stop Wondering What to Pack.
Pack lunches your kids will actually eat with 101 lunch ideas, practical packing tips, a complete Thermos Lunch Guide, and my Pack Meals Like a Pro bonus.
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.
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.