Description
Learn how to make perfectly crispy cinnamon sugar banana chips with this easy step-by-step guide. These banana chips combine the natural sweetness of firm, slightly green bananas with a delightful coating of cinnamon sugar and a hint of coconut oil, baked low and slow for ultimate crunch without any frying.
Ingredients
Scale
Banana Chips Ingredients
- 3 large, slightly green bananas (firmness is key!)
- 2 tablespoons coconut oil, melted (or any neutral oil like canola or vegetable)
- 3 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- Pinch of salt
Instructions
- Peel the Bananas: Gently peel each banana. Use slightly green bananas as they are firmer and easier to slice thinly, which prevents mushiness during baking.
- Slice the Bananas: Slice bananas uniformly thin, about 1/8 inch thick. A mandoline slicer works best for even thickness, but a sharp knife with a steady hand also works. Slice directly onto a parchment-lined baking sheet to minimize sticking.
- Preheat the Oven: Set your oven to 225°F (107°C) to ensure low and slow baking for maximum crispiness.
- Melt the Coconut Oil: If solid, melt the coconut oil in the microwave for a few seconds until fully liquid.
- Brush with Oil: Lightly brush each banana slice with the melted coconut oil to help the cinnamon sugar stick and promote browning.
- Prepare the Cinnamon Sugar Mixture: In a small bowl, mix granulated sugar, ground cinnamon, and a pinch of salt until evenly combined.
- Sprinkle with Cinnamon Sugar: Generously sprinkle the cinnamon sugar mixture over both sides of the banana slices to maximize flavor.
- Arrange on Baking Sheets: Lay the banana slices out in a single layer on parchment-lined baking sheets, ensuring they do not overlap to allow even baking.
- Bake Low and Slow: Place the sheets in the oven and bake for 1½ to 2 hours until the chips are golden brown and crispy.
- Flip Halfway Through: After 45 minutes to an hour, carefully flip the banana chips to bake evenly on both sides.
- Check for Doneness: The chips are done when golden brown and firm to the touch; they will crisp further as they cool.
- Cool Completely: Remove from oven and let the banana chips cool fully on the baking sheets before serving or storing.
Notes
- Using slightly green bananas is crucial for a firm texture that crisps well; overripe bananas will become mushy.
- Uniformly thin slices ensure even baking and consistent crispiness.
- Low oven temperature and slow baking time prevent burning while dehydrating the bananas.
- Make sure slices are not touching on the baking sheet to allow air circulation.
- Store cooled banana chips in an airtight container to maintain crispness.
