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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.
James says
Good
Mrs.M says
My review is in the middle because I find it troubling the photo featured has pretty yellow bananas but when I followed your recipe perfectly and got brown banana crisps. They aren’t bad taste-wise but you should be truthful what the final product will looks like.
Glad I did this once but I’ll probably stick with my go-to … putting very riped bananas into a baked goods like pancakes and banana bread etc.
Noelle says
Good snack!
Darlene Cabe says
One hour into dehydrating the bananas, they burned! Poof! I’m at an elevation of 3200. I don’t know if that made a difference or not but turn the temperature way down.
Laura Fuentes says
These should be dehydrated in the lowest possible oven setting 150F or 200F as noted in the recipe.
A Booth says
They are tasty
MOMables - Laura says
Thank you for sharing you enjoyed them!
Chris says
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 says
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 says
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 says
Going to try this…sounds very yummy. Thank you for the recipe.
Maria says
How do I make this recipe work? Followed the directions exactly and they did not get crispy.
MOMables-Laura says
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 says
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 says
Can i stack parchment paper to make more chips at a time?
MOMables-Laura says
Hi Alissa, this would cause the banana slices to steam instead of bake, I don’t recommend stacking parchment paper.
Elia says
These banana chips came out great.
ewan says
This recipe takes so long to make! Which is very unuseful!
Susan says
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 says
Well said Susan, too many negative people about.
Tyrin says
This is great and worth trying with the kids. If you find it “unuseful” like Ewan, get out of the kitchen
Fran Butler says
Followed the recipe and my bananas turned brown. Not sure how they taste but not happy. They don’t look anything like the picture.