Crispy Baked Banana Chips (Vegan + Healthy Snack!)
These crunchy baked banana chips are your new favorite healthy snack.
Lightly salted, naturally sweet, and perfectly crispy — these homemade banana chips are vegan, gluten-free, and totally irresistible. They taste like the kind of thing you’d buy in a fancy organic snack shop… except they’re made from two bananas and five minutes of prep.
My Banana Chips Story
When I was little, banana chips were my absolute favorite snack. I’d beg my mom to buy a big bag whenever we went grocery shopping — that golden, crunchy, sweet-salty goodness was pure happiness in every bite. I still remember sneaking a handful from the pantry (okay, maybe two handfuls) and thinking they were the best thing in the world.
Fast forward a few years, and now I make my own homemade baked banana chips — they taste even better than the store-bought ones I grew up loving. They’re crispy, lightly salted, and made with just a few simple, wholesome ingredients. Plus, they make the house smell like a tropical dream while they bake!
Pro Tip:
These banana chips are amazing on their own, but my favorite way to enjoy them is as a DIY snack mix — toss them with dried coconut flakes, raisins, and roasted nuts for the ultimate healthy vegan snack. It’s crunchy, sweet, salty, and the perfect thing to take on hikes, road trips, or just snack on with a cup of green tea.
Why You’ll Love This Banana Chips Recipe
Let’s be honest — banana chips are one of those snacks that sound simple but often disappoint. Store-bought ones are either fried in mystery oils or weirdly sweet and sticky. But these? They’re crisp, golden, baked (not fried), and just the right balance of salty-sweet goodness.
Reasons you’ll love this recipe:
- 100% vegan, dairy-free, and gluten-free
- Uses just 5 ingredients
- Made with healthy oils like coconut oil or avocado oil
- Great for meal prep or school snacks
- Oven-baked, no dehydrator needed
(Pro Tip: use firm, just-ripe bananas — not overripe — for the crunchiest results.)
Ingredients for Baked Banana Chips
Makes about 40 chips
- 2 ripe-but-firm bananas (yellow, not overripe – firm bananas make crispier chips)
- 1 tablespoon fresh lemon juice (to prevent browning and add brightness)
- 2 tablespoons melted coconut oil (or avocado oil for a milder flavor)
- 4 tablespoons water
- Pinch of kosher salt (adjust to taste)
Optional for sweet chips:
- ½ teaspoon ground cinnamon
- 1 teaspoon coconut sugar or brown sugar (optional, for extra caramelization)
Optional for savory chips:
- ¼ teaspoon smoked paprika, chili powder, or sea salt flakes for seasoning
Step-by-Step: How to Make Baked Banana Chips
1. Prep your oven
- Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. Slice the bananas
- Peel and slice the bananas into ⅛-inch coins — the thinner they are, the crispier they’ll get.
Pro Tip:
Use a mandoline for super even slices — consistency = crunch.
3. Mix your coating
- In a small bowl, whisk together 4 tbsp water, 1 tbsp lemon juice, and 2 tbsp melted coconut oil.
4. Brush and bake
- Lay out your banana slices on the tray and brush each one with the lemon-oil mixture.
- Sprinkle lightly with kosher salt (or cinnamon if you’re going for sweet chips).
- Bake for 1½ to 2 hours, flipping halfway through, until golden and crisp.
5. Cool completely
- Let them cool on the tray — they’ll crisp up even more as they cool.
Quick Summary:
Thin slices + low temp + patience = perfect crunch!
Sweet Banana Chips Variation
If you love sweet banana chips, this version is pure joy:
- Use slightly overripe bananas (more natural sugar = extra caramelization).
- After brushing with the lemon-oil mix, sprinkle with cinnamon and a pinch of coconut sugar.
Bake as directed. These taste like tiny bites of banana bread in chip form. Dreamy.
Savory Banana Chips Variation
Try one of these twists to level up your snack game:
- Spicy Sea Salt Chips: Add a dash of chili powder or smoked paprika.
- Herb Chips: Brush with a touch of olive oil and sprinkle thyme or rosemary.
- Everything-Bagel Chips: Sprinkle everything-bagel seasoning before baking.
Pro Tip:
Savory banana chips pair beautifully with guacamole or hummus — the contrast is chef’s kiss.
Expert Tips & Tricks
- Air Fryer Banana Chips: Air fry at 300°F (150°C) for 10–15 minutes, flipping halfway.
- Dehydrator Method: 135°F for 6 hours — ultimate crunch with zero oil.
- Oil-Free Option: Skip the coconut oil and use only lemon water; they’ll be slightly chewier but still delicious.
- Storage Tip: Store cooled banana chips in an airtight jar for up to a week. If they soften, pop them back into a 250°F oven for 10 minutes to re-crisp.
How to Serve Banana Chips
Homemade baked banana chips are ridiculously versatile. I love using them as:
- A vegan lunchbox snack
- A crunchy topping for smoothie bowls or yogurt
- A base for a healthy trail mix with dark chocolate (my favorite), nuts, and dried fruit
- Or simply with a cup of green tea (because yes, tea is my forever drink ❤️)
Why Homemade Banana Chips Are Better Than Store-Bought
Most store-bought banana chips are deep-fried in palm oil and often coated with sugar or preservatives.
Homemade baked banana chips skip all that and let the natural banana flavor shine. You control the oil, salt, and flavorings — and you can make them organic, vegan, gluten-free, and zero-waste friendly.
Plus, your kitchen will smell like a tropical bakery. Win-win.
Quick Nutrition Snapshot
Homemade banana chips (per 10 chips):
- Calories: ~90
- Fat: 4 g (from healthy coconut/avocado oil)
- Carbs: 13 g
- Fiber: 2 g
- No added sugar, no preservatives.
Storage & Make-Ahead Tips
- Cool completely before storing — any warmth traps moisture and softens them.
- Store in a sealed glass jar or reusable container at room temp for up to a week.
- To re-crisp: Bake at 250°F for 10 minutes.
- For gifting: package them in mini glass jars or paper bags with ribbon — they make adorable DIY vegan gifts.
What I’ve been making lately
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- Japanese Ginger Salad Dressing (The Only One You’ll Ever Need)
Crunchy Banana Chips FAQs
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Baked Banana Chips (Vegan + Healthy Snack!)
Ingredients
For the basic banana chips:
- 2 ripe-but-firm bananas – yellow, not brown – firm bananas make crispier chips
- 1 tablespoon fresh lemon juice – to prevent browning + add brightness
- 2 tablespoons melted coconut oil – or avocado oil for a milder flavor
- 4 tablespoons water
- Pinch of kosher salt – to taste
Optional – sweet version:
- ½ teaspoon ground cinnamon
- 1 teaspoon coconut sugar or brown sugar – for extra caramelization
Optional – savory version:
- ¼ teaspoon smoked paprika or chili powder
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 250°F (120°C). Line a large baking sheet with parchment paper.
- Slice bananas into ⅛-inch coins. The thinner the slices, the crispier the chips.
- Whisk together lemon juice, water, and melted coconut oil in a small bowl.
- Arrange banana slices on the prepared tray and brush each lightly with the lemon-oil mixture. Sprinkle with kosher salt.
- Bake for 1½–2 hours, flipping halfway through, until golden and crisp. Watch closely near the end – every oven is different!
- Cool completely on the tray. The chips crisp up even more as they cool.
Notes
- Let chips cool completely before storing.
- Keep in an airtight container or glass jar at room temperature for up to 7 days.
- To re-crisp, bake at 250°F (120°C) for 10 minutes.
- Firm bananas = crispy chips. Overripe ones make chewier chips.
- Use parchment paper – it prevents sticking and helps even browning.
- Mix half sweet and half savory for a fun snack board combo!
Final Thoughts
Homemade baked banana chips are one of those simple pleasures that make you wonder why you ever bought them in a bag. Crunchy, healthy, customizable — and honestly, just fun to make.
Grab those bananas on your counter, slice them up, and bake yourself a better snack.
Because when your house smells like warm bananas and toasted coconut oil? Life is pretty great.
Baked Banana Chips (Vegan + Healthy Snack!)
Personal Note
When I was little, banana chips were my all-time favorite snack — I couldn’t get enough of that crispy, sweet-salty crunch. These days, I make my own baked banana chips at home, and honestly? They taste even better. They’re golden, crunchy, and make the whole kitchen smell amazing.
Pro Tip:
Try mixing these banana chips with dried coconut flakes, raisins, and roasted nuts for a homemade tropical snack mix that’s vegan, gluten-free, and totally addictive.
About Simone
Simone is a vegetarian recipe developer and founder of Munchyesta, known for her easy, flavor-packed vegan and gluten-free meals. With 13+ years of experience cooking plant-based recipes, she makes healthy eating feel effortless (and delicious).
