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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.
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.
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.
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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!