Description
These Cinnamon Sugar Banana Chips are a delicious and healthy homemade snack that’s easy to prepare. Thinly sliced bananas are coated with a mix of cinnamon, sugar, and a touch of coconut oil, then slow-baked until golden and crispy. They make a perfect guilt-free treat to enjoy anytime or a great addition to your snack stash.
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 Oven: Preheat your oven to 200°F (93°C) to prepare for slow baking the banana chips.
- Slice Bananas: Peel the bananas and slice them into thin rounds about 1/8 inch thick to ensure even crisping throughout baking.
- Apply Lemon Juice: Place the banana slices into a large bowl and drizzle with the lemon juice to prevent browning and add a subtle tang.
- Mix Cinnamon Sugar: In a small bowl, combine granulated sugar, ground cinnamon, and a pinch of salt to create the flavorful coating.
- Coat Bananas with Oil: Drizzle the melted coconut oil or vegetable oil over the banana slices and gently toss to coat all slices evenly.
- Add Cinnamon Sugar: Sprinkle the cinnamon sugar mixture over the coated banana slices and toss again to ensure all pieces are well covered with the spice-sugar blend.
- Prepare Baking Sheets: Line two baking sheets with parchment paper and arrange the banana slices in a single layer without overlapping to allow proper air circulation and crisping.
- Bake the Chips: Place the baking sheets in the preheated oven and bake for 2 to 3 hours, flipping the slices halfway through the baking time. Monitor them closely near the end to prevent burning.
- Check for Crispiness: The banana chips are done when they are golden brown and crisp. If some pieces remain soft, continue baking for a little longer until the desired texture is achieved.
- Cool Down: Remove the chips from the oven and allow them to cool on the baking sheets for about 10 minutes which helps them firm up further.
- Store: Transfer the cooled banana chips to an airtight container. Store at room temperature for up to one week to maintain their crunch and freshness.
Notes
- Use ripe but firm bananas to achieve the best texture in the chips.
- Adjust the sugar quantity to your preferred sweetness level or substitute with a sugar alternative if desired.
- Flip banana slices halfway through baking to ensure even crispiness on both sides.
- Thin slices are crucial for crispy chips; thicker slices may remain chewy.
- Store chips in an airtight container to retain crispness and prevent moisture absorption.
