Description
Crispy and flavorful Cinnamon Sugar Banana Chips are a healthy and delicious snack made by baking thinly sliced bananas coated with a cinnamon-sugar mixture and a hint of lemon juice. This easy recipe yields perfectly crunchy chips that are perfect for nibbling anytime.
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). This low temperature is crucial for dehydrating the banana slices slowly to achieve a crispy texture.
- Slice Bananas: Peel the bananas and slice them into thin rounds about 1/8 inch thick to ensure even baking and crispiness.
- Toss with Lemon Juice: Place the banana slices in a large bowl and drizzle with lemon juice. This prevents browning and adds a slight tanginess.
- Prepare Cinnamon Sugar Mix: In a small bowl, combine granulated sugar, ground cinnamon, and a pinch of salt for the sweet and spiced coating.
- Coat with Oil: Drizzle the melted coconut oil or vegetable oil over the banana slices and gently toss to ensure all slices are lightly coated for better adherence of the cinnamon sugar and enhanced crispiness.
- Apply Cinnamon Sugar: Sprinkle the cinnamon sugar mixture over the banana slices and toss again to coat evenly on all pieces.
- Arrange on Baking Sheets: Line two baking sheets with parchment paper and spread the coated banana slices in a single layer without overlapping to promote even drying and crisping.
- Bake: Bake in the preheated oven for 2 to 3 hours, flipping the banana slices halfway through to ensure they brown and crisp evenly. Monitor to avoid burning.
- Check Crispiness: The banana chips are ready when they are golden brown and crispy. If they still feel soft, continue baking a bit longer until desired texture is reached.
- Cool: Remove the chips from the oven and let them cool on the baking sheets for about 10 minutes to firm up further.
- Store: Transfer cooled banana chips to an airtight container. Store at room temperature for up to one week for a convenient, tasty snack.
Notes
- Choose ripe but firm bananas to get the best texture for baking and sweetness.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easy.
- Thin and uniform slices bake more evenly and crisp up better.
- Adjust cinnamon and sugar quantities to taste or omit sugar for a healthier version.
- These chips are best consumed within a week to enjoy their crispiness.
- You may substitute lemon juice with lime juice for a slightly different tang.
