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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.
bblfoods says
Good receipeeee
Judy says
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 says
how long do you put them in the dehydrator?
MOMables-Laura says
If you are using a dehydrator, it can take up to 6 hours at 135F.
Jordan says
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 says
Its a good idea…….and an gonna to try it
Genevieve says
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 says
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 says
Tha same thing happened to me. I’m not happy at all with this recipe.
Alicia says
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 says
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. says
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 says
Yes, you can bake them without the lemon water or salt.
Chrissy says
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 says
Hi Chrissy, yes you can use bottled lemon juice! I hope you enjoy these!
Danielle says
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 says
Tasty!! Whole house loves them
James says
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.