Description
These Cinnamon Sugar Banana Chips are crispy, sweet, and perfectly spiced snacks made from firm, slightly green bananas. Thinly sliced and baked low and slow with a touch of coconut oil and a cinnamon sugar coating, they offer a delightful crunchy treat that’s easy to prepare and perfect for snacking anytime.
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
- 1 ½ teaspoons ground cinnamon
- Pinch of salt
Instructions
- Peel the Bananas: Gently peel each banana, ensuring they are slightly green and firm for optimal slicing and crispiness. Overripe bananas will become mushy.
- Slice the Bananas: Slice the bananas uniformly thin, about 1/8 inch thick. Use a mandoline slicer or a very sharp knife, slicing directly onto a parchment-lined baking sheet to reduce sticking.
- Preheat the Oven: Preheat your oven to 225°F (107°C) to prepare for low and slow baking.
- Melt the Coconut Oil: Melt the coconut oil until liquid by warming it briefly in the microwave.
- Brush with Oil: Lightly brush each banana slice with the melted coconut oil for even coverage and enhanced crispness. Alternatively, toss the slices gently in oil, but brushing works best.
- Prepare the Cinnamon Sugar Mixture: In a small bowl, mix granulated sugar, ground cinnamon, and a pinch of salt until well combined.
- Sprinkle with Cinnamon Sugar: Generously sprinkle the cinnamon sugar mixture over the oiled banana slices, making sure each slice is evenly coated. Flip slices and sprinkle the other side for maximum flavor.
- Arrange on Baking Sheets: Lay the banana slices in a single layer on parchment-lined baking sheets, ensuring slices do not touch to promote even baking and crispiness.
- Bake Low and Slow: Place the baking sheets in the oven and bake for 1½ to 2 hours, monitoring carefully until the chips become golden brown and crispy.
- Flip Halfway Through: After about 45 minutes to an hour, carefully flip the banana chips to ensure even baking and coloring on both sides.
- Check for Doneness: The banana chips are done when they are golden brown and firm to the touch. Note they will continue to crisp as they cool.
- Cool Completely: Remove the banana chips from the oven and allow them to cool completely on the baking sheets before serving or storing.
Notes
- Using slightly green, firm bananas is critical for achieving crispy chips rather than mushy slices.
- If you don’t have coconut oil, use any neutral oil such as canola or vegetable oil.
- Slicing uniformly thin ensures even baking and consistent crispiness.
- Store banana chips in an airtight container to maintain their crunch.
- For added flavor, experiment with a sprinkle of nutmeg or cloves in the cinnamon sugar mixture.
