Cinnamon Sugar Baked Banana Chips
Crispy baked banana chips coated in cinnamon sugar. A healthier sweet snack that's naturally delicious and easy to make at home.
The Secret to Crispy Banana Chips
The key to perfect banana chips is low and slow baking. At 225°F, the moisture evaporates gradually without burning the natural sugars in the bananas. This creates chips that are crispy yet still retain their natural banana flavor and sweetness.
Choosing the right bananas is crucial. Firm, just-ripe bananas work best - they should be yellow with minimal brown spots. Overripe bananas will be too soft and won't crisp up properly, while underripe bananas lack the natural sweetness that makes these chips so delicious.
💡 Professional Tip
Slice bananas uniformly using a mandoline for even thickness. This ensures all chips bake at the same rate. The lemon juice not only prevents browning but also adds a subtle brightness that enhances the overall flavor.
Frequently Asked Questions
Yes! Skip the sugar and just use cinnamon. The bananas provide natural sweetness. You can also try a light spray of coconut oil and just cinnamon for a lower-sugar option.
Store in an airtight container at room temperature for up to 1 week. If they lose crispness, you can re-crisp them in a 200°F oven for 10-15 minutes.
They may need more baking time, or the slices were too thick. Make sure they're sliced thinly and evenly. They should feel dry to the touch when done, and will crisp more as they cool.
Absolutely! Dehydrate at 135°F for 8-12 hours. The chips will be crispier and take longer but use less energy than an oven.
Yes, flipping ensures even drying and prevents one side from sticking to the parchment. It also helps achieve uniform color and crispness.
Definitely! Try adding cardamom, ginger, nutmeg, or even a tiny pinch of cayenne for heat. Vanilla powder also works wonderfully with the cinnamon.
Much healthier than store-bought chips! They're baked not fried, contain no preservatives, and you control the sugar. Bananas provide natural energy, potassium, and fiber.
Lemon juice prevents enzymatic browning, keeping the chips looking golden and appetizing. It also adds a subtle brightness that complements the sweet banana flavor.
Recipe Troubleshooting Guide
Chips Are Chewy
Problem: Banana chips are chewy instead of crispy
Solution: Bake longer at the same low temperature. They need to be completely dry. Try extending baking time by 15-30 minutes, checking every 10 minutes.
Burned Edges
Problem: Edges are burning while centers stay soft
Solution: Oven temperature is too high or slices are too thin on edges. Lower temp to 200°F and ensure uniform slicing. Watch closely in final 15 minutes.
Browning Too Much
Problem: Chips turning too brown during baking
Prevention: Use more lemon juice when prepping, and don't let sliced bananas sit too long before coating. Work in batches if needed.
Sticking to Pan
Problem: Chips stick to parchment paper
Recovery: Use fresh parchment paper and don't overcrowd. Space slices apart and flip carefully at the halfway point while still slightly soft.
Uneven Texture
Problem: Some chips crispy, others still soft
Prevention: Uneven slicing is the culprit. Use a mandoline for consistent thickness. Remove chips as they finish and let others continue baking.
Flavor Balance Issues
Too Sweet: Reduce sugar amount or use less-ripe bananas
Too Salty: Add a tiny pinch of sea salt to balance sweetness
Bland: Increase cinnamon or add vanilla extract to the cinnamon sugar
Selecting the Best Bananas
The ideal banana for chips is firm and just-ripe with bright yellow skin and minimal brown spotting. At this stage, they have the perfect balance of natural sweetness and firm texture that holds up well during the long baking process.
Avoid overripe bananas with lots of brown spots - while these are perfect for banana bread, they're too soft for chips and won't achieve the desired crispy texture. The natural sugars are also more concentrated, which can lead to burning before the chips fully dry out.
Essential Ingredient Notes
- Banana Selection: Choose firm, bright yellow bananas with minimal brown spots. They should feel solid when gently squeezed, not soft or mushy.
- Cinnamon Quality: Ceylon cinnamon has a sweeter, more delicate flavor than cassia cinnamon. Either works, but Ceylon is less sharp and pairs beautifully with banana's natural sweetness.
- Lemon Juice: Fresh lemon juice works best for preventing browning. Bottled works too, but fresh provides better flavor and more effective browning prevention.
Mastering the Baking Process
Low temperature baking is non-negotiable for crispy banana chips. At 225°F, moisture evaporates slowly and evenly without caramelizing the sugars too quickly. Patience is essential - rushing the process with higher heat results in burned, bitter chips with soft centers.
Flipping the chips halfway through is crucial for even drying. This prevents one side from becoming overly dark while ensuring both sides develop that perfect golden-brown color and crispy texture. Handle them gently during flipping as they'll still be somewhat soft at the 45-minute mark.
The Flip Test
At 45 minutes, chips should be dry on top but still pliable. If they're already crispy, reduce oven temp by 25°F for the second half. If still very moist, they need more time on the first side.
Cinnamon Sugar Baked Banana Chips
📋 Ingredients
For the Banana Chips
- 60g granulated sugarCan reduce for less sweetness
- 2 tsp ground cinnamonCeylon cinnamon recommended
- Pinch of nutmegOptional for extra warmth
- Pinch of sea saltOptional to balance sweetness
For the Coating
- 4 firm ripe bananasYellow with minimal brown spots
- 15ml lemon juicePrevents browning
- 30ml waterDilutes lemon juice
Instructions
Prep Bananas
Preheat oven to 225°F (107°C). Line two baking sheets with parchment paper. Slice bananas into 1/4-inch thick rounds. Mix lemon juice with water in a small bowl.
Prevent Browning
Lightly brush or dip banana slices in the lemon water mixture to prevent browning. Pat dry gently with paper towels to remove excess moisture.
Make Cinnamon Sugar
In a small bowl, mix together sugar and cinnamon until well combined. Add a pinch of nutmeg if desired for extra warmth.
Coat and Arrange
Arrange banana slices in a single layer on prepared baking sheets, not touching. Generously sprinkle cinnamon sugar mixture over both sides of each slice.
Bake
Bake for 90 minutes, flipping slices halfway through at 45 minutes. They should be dry and slightly crispy. Let cool completely on baking sheet - they'll crisp up more as they cool.
Recipe Notes & Tips
Storage
Store completely cooled chips in an airtight container at room temperature for up to 1 week. Add a small packet of food-safe silica gel to maintain crispness if you live in a humid climate.
Serving Ideas
Enjoy as a standalone snack, crush over yogurt or oatmeal, use as a topping for ice cream, or pack in lunchboxes. Kids love these as a healthier alternative to regular chips.
Variations
Try coconut sugar instead of white sugar for a caramel-like flavor. Add a tiny pinch of cayenne for spicy-sweet chips, or use pumpkin pie spice blend instead of just cinnamon for fall flavors.