Homemade Baked Banana Chips – Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.
Can we be responsible adults for a second and drown these bananas in whipped cream with a splash of bourbon?!
AW! I like you.
Hey YOU! Happy Friday! I haven’t been this excited about a Friday since last Friday! I have big plans for this weekend and they all involve wine; wine making, wine tasting, and wine dining.
I found some little shack in the back type of place in Chicago where they have you make your own wine AND drink it. I’m gonna be breathing and sleeping Chardonnay for dayz! High-Five!!
I also totally did something kind of random for us. I sliced up some bananas, had them swim in lemon juice and baked ’em. Then, I plopped ’em on top of my homemade chocolate granola and had myself a very homemade-ish breakfast. Brinner, too.
Sidenote? Breakfast for dinner is da bomb dot com.
BAKED BANANA CHIPS
A couple of weeks ago I was shopping at Walgreens for random things that I *think* I *might* need, and it was at that moment, during that meaningless shopping trip that I met up with my new love – dried mangoes. MANGOES! Lawwwwd, it had been a long time since I felt that kind of excitement. The best part? They were amazing. SO damn good!
What do dried mangoes have to do with dried bananas? Not much, really, except for the fact that since I couldn’t find fresh mangoes in January to make my own dried mangoes, I opted for the bananas. Basically, that’s how I ended up at the idea to make us Baked Banana Chips!
Next question; WHY would we need to make banana chips?! For all those out there that need to snack on something, right this very minute, and are trying really hard NOT to reach for the chocolate chips bag! (GUILTY!!!), these HEALTHIER CHIPS are a waist.saver. TRUST.
BANANAS
Also? Bananas are rich in vitamin C, potassium, and fiber. Plus? Let’s just forget about freeze-dried or fried store-bought banana chips. That’s for amateurs. You and I are making our own, sans sugar, salt, oil, fryer, dehydrator, etc… A few bananas, thinly sliced, and a squeeze of lemon juice is all we are going to use. A baking sheet, too. Time and patience, as well.
Few things to keep in mind. For best flavor, use bananas that are ripe, but firm, and not bruised. Also, the thinner you cut the slices, the crunchier they will be.
To keep things in perspective; IF you’re expecting that SUPER duper crunch, this ain’t it. That super duper crunch happens when you fry the banana slices in oil and then quickly dry them out in the oven. However, don’t lose hope. This recipe produces a crunch, just not AS crunchy as those. M’kay? Understood? I hope!
Peace! ✌
ENJOY!
CRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!
FOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
TOOLS USED IN THIS RECIPE:
Homemade Baked Banana Chips Recipe
Ingredients
- 10 ripe but firm bananas, thinly sliced
- freshly squeezed lemon juice (1 lemon is plenty)
Instructions
- Preheat oven to 200˚F.
- Cover a sheet pan with foil and lightly grease with cooking spray.
- Toss the bananas in lemon juice.
- Arrange the bananas in a single layer on prepared baking sheet.
- Bake for 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula, and continue to bake for 1 hour longer, or until desired crispness. Check on the banana slices from time to time - oven temperatures do vary. The thickness of the slices also matters.
- Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.
- Remove from oven and transfer the chips to a wire rack.
- Cool completely. The longer they cool, the crunchier they will get.
- Store in an airtight container.
Notes
- Try to cut all the banana slices, evenly.
- If you remove the banana chips from the oven too soon, they will not start to crisp; if this does happen, return chips to the oven for an additional 15 minutes.
- Be sure to check on the banana chips often and pull any done banana chips as needed.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
SIMILAR RECIPES:
Made this tonight for dinner and let me just say there are no leftovers. SO DELICIOUS!!
https://gojackma.com/bulk-banana-chips-manufacturer-buy-in-wholesale-rates/
I’m glad you enjoyed it! Thank you for chiming in! 🙂
The banana slices were sticking to the foil and when I would try to take them off the foil would stick on them. Yes, I did baked them for additional time. Trying to peel the foil off the chips is so tedious and destroyed the chips anyways. Parachment paper would’ve worked better. I’ve already given up.
I can relate, however that’s probably because you didn’t put enough oil on the tinfoil or you cut the banana pieces too thin. I dealt with that once, second time I made them I flipped every banana chip after an hour (about an inch or two thick)
can you use frozen bananas if they were ripe when you froze them?
Hi! I’ve never tried to bake frozen bananas, so I honestly can’t tell you how well it will work. I think it should be OK, though.
Thank you, the reviews are very helpful, so you want this to be easy, it looks easy and fun.
I followed your recipe but my bananas were black after an hour!!!
Is it really 200 deg f???
I tried the recipe at 200 F and the its not done. I think it should be 200 C. I wasted so much time. Will let you know if it bakes at 400
Recipe was easy to follow however I also used parchment paper. I lost half the sliced bananas when tossing in a bowl, it became mushy and hard to remove. I think a better idea would be to brush on the lemon juice after placing the sliced banana on the cookie sheet. Otherwise they came out fine. Thanks!
In my haste I may have just sliced them too thin. They were crunchy yet gooey at the same time. Alas, when they cooled I wasn’t able to remove them from the parchment paper, so put them back in and baked them a bit too long, and well, they are overdone and not enjoyable. There’s probably a better way to do this. I’ll give it another go sometime. I’m also working using a convection toaster oven so reduced the recipe accordingly down to 2 bananas.
PS: Website didn’t remember me by email and name, perhaps just a fluke or due to my adblocker. I opened to full ads on my tablet but my desktop just doesn’t handle them very well.
Best of luck, everyone!
Why is the recipe not showing up? I can only see the responses.
Hello can you freeze these to be eaten later?
Hi..how are you katerina? Loved the way you have written the post. It really feels like amateur like me as well can make these.
I was reading your Apple chips recipe as well, and you made those chips in 7 min cook time out of the microwave. Why can’t we do the same with banana as well? Why to use the oven and spend so much of time,
Oven or microwave – both the method is baked right? Because I am only interested in baked chips.
As I type this, I have a batch in the oven and they smell so good. I’m actually making these banana chips for my parrot, who loves them. They are including in his good mix that I buy from the pet shop, and he always seeks out the banana chips over anything else. So I look forward to sharing a few of these with Cello the parrot. I also sprinkled a bit of sugar over mine, as Cello has a big sweet tooth, or should I say beak !
OMG!! That is the best thing I’ve ever heard! Thank you thank you thank you for sharing!! I LOVE Cello’s taste! And his name is just awesome! 😀
Aww, I just loved the recipe – so good, really loved it.
I can’t figure out how you fit 10 sliced bananas on one baking sheet! I only did 5 and that took the whole sheet.
I guess you need to use another baking sheet,,that simple!
I often use my dehydrator when fixing banana chips. The oven method would be a lot faster. Rather than adding all the fat from the grease, use parchment paper and you wouldn’t need any grease.
Will this recipe work with overly ripe and slightly browned bananas?
Hi! No, not browned, those will be too soft for this recipe. You want to use ripe bananas, but they still need to be firm. By ripe, I mean, not green. I hope that helps! 🙂
Would this recipe work with ripe and slightly browned bananas?
How crispy do these get? Are they more of a chip or a chewy texture? And do they soften overtime?
Thanks!
Thanks so much for posting! I’ve been looking for a recipe like this for ages – I love banana chips but the store bought ones are not the healthiest 🙂 At least now I can snack without feeling guilty
How long can you keep these stored before they “expire”?
HI Amanda! If you keep them stored in an airtight container, they should be good for a week.
I see a serving is 1/2 a cup. How many servings per the 10 bananas are there. What is the sugar count.
Hi Gloria! For some reason, my recipe card isn’t displaying all the nutritional information, but I promise you all that info was there. 🙂 But, 1 banana yields about 2/3 cup banana slices, but once they are dried, they all shrink and you get around 3 to 4 cups.
Sugar per serving is 14.5 grams.
We buy so many banana chips because my son LOVES them. I am so happy to see I can make my own now! These look insanely delicious, Katerina! Definitely pinning to try! 🙂
love your banana chip recipe and as a banana lover I eat them in every which way I can xoxo