Description
Cinnamon Sugar Banana Chips are a crunchy, sweet, and healthy snack made by baking thinly sliced ripe bananas coated with a cinnamon sugar mixture and a hint of coconut oil. This easy-to-make recipe transforms simple fruit into a delightful treat perfect for anytime snacking or adding to your favorite cereals and desserts.
Ingredients
Scale
Banana Chips Ingredients
- 4 ripe bananas
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 cup granulated sugar
- 1 tablespoon coconut oil (melted) or vegetable oil
- Pinch of salt
Instructions
- Preheat the oven: Preheat your oven to 200°F (93°C) to prepare for slow baking the banana chips to crispiness without burning.
- Slice the bananas: Peel the bananas and slice them into thin rounds about 1/8 inch thick for quick, even baking and perfect chip texture.
- Apply lemon juice: Place the banana slices in a large bowl and drizzle with lemon juice to prevent browning and add a slight tang.
- Mix cinnamon sugar: In a small bowl, combine granulated sugar, ground cinnamon, and a pinch of salt to create the sweet and spiced coating for the chips.
- Coat bananas with oil: Drizzle melted coconut or vegetable oil over the banana slices and gently toss to ensure every slice is lightly coated to aid crisping.
- Add cinnamon sugar: Sprinkle the cinnamon sugar mixture over the banana slices and toss again for even coverage of flavor and sweetness.
- Prepare baking sheets: Line two baking sheets with parchment paper and arrange the coated banana slices in a single layer, making sure they do not overlap for uniform baking.
- Bake the banana chips: Place the trays in the oven and bake for 2 to 3 hours, flipping the slices halfway through to ensure even crispiness without burning.
- Check for doneness: Banana chips are ready when golden brown and crispy; if they feel soft, continue baking a little longer while monitoring closely.
- Cool the chips: Remove from the oven and let the banana chips cool on the baking sheets for about 10 minutes to crisp up further.
- Store properly: Transfer the cooled banana chips to an airtight container to keep them fresh for up to one week at room temperature.
Notes
- Use ripe but firm bananas for best texture and flavor.
- Ensure banana slices are thin and evenly cut for uniform baking.
- If you prefer a lower sugar version, reduce the granulated sugar amount or omit it entirely.
- For a vegan option, stick with coconut oil or any plant-based oil.
- Flip the chips carefully at the halfway mark to prevent sticking and burning.
- Store in an airtight container to maintain crunchiness and avoid moisture absorption.
