Baked Banana Chips (Vegan + Healthy Snack!)
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.
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
Flavor Variations
Sweet Banana Chips:
Use slightly overripe bananas for more natural sweetness. After brushing with the lemon-oil mix, sprinkle with cinnamon and coconut sugar before baking.
Savory Banana Chips:
Brush with oil and sprinkle with smoked paprika or chili powder before baking. Finish with a touch of flaky sea salt once cooled.
Air Fryer Banana Chips:
Air-fry at 300°F (150°C) for 10–15 minutes, flipping halfway through for even crispness.
Storage
- 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!