A 20-minute air fryer snack: thin-sliced bananas dusted with cinnamon sugar for a crunchy, wholesome bite plus oven, dehydrator, and skillet options.
Warm cinnamon drifts up as golden banana coins crackle into chips that stay sweet, crisp, and impossible to stop eating.
Why You’ll Love It
- Quick Food Ideas (Air Fryer): From prep to snack bowl in about 20 minutes—no deep frying.
- Light Sweet Snacks: Naturally sweet bananas + a whisper of cinnamon sugar = dessert-ish but not heavy.
- Health Snacks Ideas: Gluten-free, vegan, and pantry-simple; easy to make with kids.
- Snacks To Make At Home Easy Healthy: 5 ingredients you already own.
- Easy Snacks On The Go: Packable, lunch-box friendly chips that actually stay crisp.
Ingredients (notes only)
Base
- Bananas: Use firm, just-ripe (no black spots). They slice thin and crisp better than very ripe bananas.
Coating
- Coconut oil or avocado oil: Thin sheen = even browning; keeps chips from drying out.
- Lemon juice: A few drops slow browning and brighten flavor.
Flavor
- Cinnamon + sugar: Classic “cinnamon sugar bananas.” Use brown sugar for deeper caramel notes.
- Pinch of fine salt: Makes sweet taste sweeter.
Optional finishes
- Extra cinnamon sugar for dusting while warm, melted dark chocolate drizzle, or flakey sea salt.
Step-by-Step Instructions (Air Fryer)
- Prep: Preheat air fryer to 300°F (150°C). Line basket or tray with perforated parchment or lightly oil.
- Slice: Peel 3 firm bananas. Slice into ⅛–3⁄16-inch (3–4 mm) coins; thinner chips = crisper.
- Coat: Toss gently with 1 tsp lemon juice and 1 Tbsp melted coconut oil.
- Season: Combine 1½ Tbsp sugar, 1 tsp ground cinnamon, and pinch of salt. Sprinkle over bananas; toss to coat lightly.
- Arrange: Lay slices in a single layer—no overlap.
- Air fry: Cook 10–14 minutes, flipping once halfway. Chips are done when dry to the touch with golden edges; they crisp more as they cool. If needed, add 1–3 minutes.
- Cool: Transfer to a rack; cool 10 minutes for maximum crunch.
- Finish: Dust with a little extra cinnamon sugar if you like. Store completely cool chips in an airtight jar.
Note: Air fryers vary. If your model runs hot, drop to 280°F (138°C) and extend 2–4 minutes.
Pro Tips
- Choose the right bananas: Yellow with a few freckles is perfect—too green = starchy, too ripe = sticky and floppy.
- Even slices = even crisp: Use a mandoline on its thickest safe setting or a sharp knife.
- Space them out: Overlapping causes steam and soft chips.
- Let them cool on a rack: Chips firm up as steam escapes; don’t seal them warm.
- Re-crisp rescue: If they soften, return to the air fryer 2–3 minutes at 280–300°F.
Variations (mapped to related interests)
- Cinnamon Banana Chips (classic): Stick to cinnamon sugar; dust lightly after cooking.
- Light Sweet Snacks (no-sugar): Skip sugar; sprinkle only cinnamon + pinch salt.
- Fried Banana Chips (skillet method): Shallow fry slices in 350°F oil 1–2 minutes per side; drain and toss in cinnamon sugar. Richer, party-style treat.
- Health Snacks Ideas (protein crunch): Toss warm chips with 2 Tbsp toasted coconut or hemp hearts.
- Chip Snacks (spiced): Add pinch of cayenne or pumpkin pie spice to cinnamon.
- Snacks To Make At Home Easy Healthy (savory twist): Skip cinnamon; use olive oil + sea salt and a dusting of smoked paprika.
How to Serve
- Straight from the jar, or layered over yogurt, chia pudding, or oatmeal.
- Crumble on banana bread, muffins, or ice cream sundaes.
- Pack into trail mix with roasted nuts and dark-chocolate chips for road trips.
Make Ahead & Storage
- Cool fully before storing.
- Keep in an airtight jar at room temp 3–4 days. For extra protection, tuck in a tiny sachet of uncooked rice or a food-safe desiccant to absorb moisture.
- Freeze? Not recommended—chips soften on thawing.
- Batching: Cook in multiple rounds; refresh the basket liner between batches if sugary spots darken.
FAQs
Why aren’t my chips crisp?
Slices were thick, overlapping, or undercooked. Go thinner, space out, and cook until dry with golden edges; cool on a rack.
Can I use plantains?
Yes—ripe yellow plantains make fantastic chips; slice slightly thinner and add 1–2 minutes.
Is oil required?
A tiny amount improves color and texture. For oil-free, skip it and extend time slightly; chips will be drier and lighter-colored.
Can I use brown sugar or coconut sugar?
Both work. Brown sugar caramelizes faster—watch closely.
Simple Nutrition (estimate, per ¼ of recipe)
Calories: 165 | Carbs: 30g | Protein: 1g | Fat: 5g | Fiber: 3g | Sugar: 20g (varies by banana/sugar)
Air Fryer Cinnamon Banana Chips
Crunchy, sweet-spiced banana chips made in the air fryer—ready in ~20 minutes. Naturally gluten-free and vegan, with oven, dehydrator, and skillet options.
Ingredients
Equipment
Method
- Preheat air fryer to 300°F (150°C); line basket with perforated parchment or lightly oil.
- Toss banana slices with lemon juice and melted coconut oil.
- Mix sugar, cinnamon, and salt; sprinkle over bananas and toss gently.
- Arrange in a single layer in the basket.
- Air fry 10–14 minutes, flipping halfway, until dry to the touch with golden edges.
- Cool on a rack 10 minutes; dust with extra cinnamon sugar if desired. Store airtight.
Nutrition
Notes
No-sugar: Use only cinnamon + salt; extend cook time 1–2 minutes.
Savory chips: Oil + sea salt only; add smoked paprika or chili.
Dehydrator: 135°F (57°C) for 3–4 hours, until crisp.
Oven: 225°F (107°C) on a parchment-lined sheet for 60–75 minutes, flipping once.
Skillet (Fried Banana Chips): Shallow fry in 350°F (175°C) oil 1–2 minutes per side; drain, then toss in cinnamon sugar.
Equipment: Mandoline or sharp knife; air fryer with tray/basket.
Savory chips: Oil + sea salt only; add smoked paprika or chili.
Dehydrator: 135°F (57°C) for 3–4 hours, until crisp.
Oven: 225°F (107°C) on a parchment-lined sheet for 60–75 minutes, flipping once.
Skillet (Fried Banana Chips): Shallow fry in 350°F (175°C) oil 1–2 minutes per side; drain, then toss in cinnamon sugar.
Equipment: Mandoline or sharp knife; air fryer with tray/basket.