homemade banana chips

Turn over-ripe bananas into baked banana chips! This snack is easy to make and perfect for dipping with salsa, guacamole, or hummus!

Homemade Baked Banana Chips

Bananas

Lemon juice

Water

Kosher salt

Preheat the oven to 250F. Line a large sheet with parchment paper.

In a small bowl, combine 4 parts ( 4 tablespoons) water with 1 part (1 tablespoon) lemon juice.

Slice bananas very thin, about 1/8&#8243; thick coins, brush with lemon juice and water mixture. Sprinkle with kosher salt.

Bake at 250F for about 1 1/2  to 2 hours or until they are crispy, making sure to flip them over halfway through.

Remove them from the oven and allow them to cool (the longer they cool the crispier they become).

Use over ripe bananas and sprinkle with cinnamon. Follow baking directions above.

Sweet chips:

My toddler (2yrs) just helped me make these. He got to help threw the whole process. In sliced them and he dipped them in lemon juice/water mixture then he put on the cinnamon and I did the salt. Now we are waiting for them to finish baking so we can eat them. Them smell delicious. :)

Thanks for the banana chips idea! I had two bananas that had turned spotty enough that no one was going to eat them for breakfast tomorrow. I made 'em into chips tonight &amp; put them in baggies for snack time at school.  They are delicious!

Thanks for sharing these diabetic friendly recipes.

These were a hit at my house. I thought the sea salt and cinnamon gave the banana chips an interesting twist. We used non-stick pan lining paper, one side parchment, the other foil. My son (5) also had fun helping. We will definitely be making these again. Thanks for the recipe!

I just tried this recipe for the first time, and when I took them out of the oven to flip over, the parchment paper had stuck to all the bananas, and was nearly impossible to get off! I then decided to try it again, and ended up putting more lemon juice on the bananas, so instead of just brushing them with my finger, I dipped the entire banana in the juice, and added some cooking spray to the parchment paper, that seemed to do the trick! They were absolutely delicious! I'm now going to make them every week and put them in my kid's, and my lunch!

so mad...  this is a waste.  the bananas stuck to the parchment paper and it is a total loss.  nice recipe...  thanks for the waste of my time and food.

Question. The description of the recipe called for you to put the bananas in the over for 1 1/2 hours flipping half way through (which would be 45 minutes).

But in the printable recipe at the bottom you say to put the bananas in for 2 hours, flipping after 90 minutes.

Which one is it?

I hate to be one of those people who leaves negative comments (it seems so unappreciative and entitled) but I did want to let you know that I followed the instructions above to the letter (sliced slightly-green plantains about 1/8" thick and soaked the slices in a solution of 4 parts water and 1 part lemon juice for 2 hours before sprinkling lightly with kosher salt and baking at 250 for 2 hours, flipping half way through), and the consensus was that the chips are totally inedible because "they taste like soap!"

Also you should have done 3 parts lemon juice and 1 part water

I dipped mine in lemon juice, placed them on an ungreased cookie sheet, and sprinkled them with cinnamon and sea salt. After 90 minutes I used a metal spatula to carefully loosen them from the pan and turn each one over. I cooked them a little extra on the second side, more like 45 minutes, because I sliced mine like 1/4". They are nicely chewy with a slight lemon zing. I made them to eat on long runs, but they're so tasty I may not have any left by then.  Great recipe and so easy.

I've done these before and they were delicious! My husband absolutely loves them!

This recipe was an absolute disaster. I ruined my cookie sheets! No parchment, no oil? I thought it was too good to be true, and it is. As my first try making banana chips I am sorry to have found your recipe. And I am pretty sure the photos are of commercially prepared fried banana chips.

I'm not sure if this was recipe or user error; however, I followed the recipe and ended with chewy and sticky chips.  I used parchment (not wax) paper and made the slices very thin.  I baked them for an hour and 45 min, took them out and let them cool.  They were pretty gooey, but noticed your instructions said the more they cool the crispier they will get.  This did not work, so I decided to stick them back in. Thirty more minutes in the oven and they looked pretty brown (from the cooking, I used the lemon juice) indicating that they should come out or be burnt.  I tried to take them off of the pan but about half stuck to the paper and made a mess. The other half was still chewy after letting cool ):

I just threw out a bunch of overripe bananas this morning, declaring, “I’m not making banana bread.” Thanks for this simple recipe I can keep on hand now. Question- can I use bottled lemon juice if it’s all I have?  - Blessings

I was really disappointed. I followed the recipe to a T and the bananas stuck to the parchment paper. I think you need to spray the parchment paper with cooking spray so they don't stick. I have to throw out the whole batch!

Healthy Baked Banana Chips Recipe - These simple 2-ingredient chips make marvelous snacks packed with fiber, potassium, calcium, magnesium, and iron!

Healthy Baked Banana Chips

bananas

lemons, (juiced)

Preheat the oven to 200 degrees F. Peel and slice the bananas into 1/16th to 1/8th inch slices. A mandolin slicer makes the job much easier.

Dip or brush the banana slices with lemon juice placing them close together on parchment lined baking sheets.

Bake in the oven for 1-1 1/2 hours. They should be able to be peeled off parchment easily, flip banana chips over and continue baking approximately 1-1 1/2 hours longer until desired dryness is achieved.

Check banana chips occasionally to make sure the are not over cooking. They will crisp up as they cool and become firm and leathery, yet remain flexible. Allow them to cool completely before storing in an airtight container in a&nbsp;cool dark place. For long-term storage, refrigerate or freeze.

Have you ever wondered how to make banana chips? Naturally sweet &amp; crunchy -it's easier than you think and so much healthier than any commercial product.

Banana Chips

banana (ripe, but still firm)

lemon juice (freshly squeezed)

Preheat the oven to 225℉ (105°C) 

Line a cookie sheet with parchment paper.

Peel and slice your banana into 1/16th – 1/8th inch thick slices.

Place banana slices on the parchment-lined baking sheet in a single layer and without touching each other.

Lightly brush lemon juice over the top. 

Bake for approximately 2 hours and then turn each slice over. You may need to peel them off the parchment paper. Bake for an additional 15 minutes or until they are moisture-free. 

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Top 3 homemade banana chips recipes from across the web

The most viewed homemade banana chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Homemade Baked Banana Chips

Healthy Baked Banana Chips

Banana Chips

The most viewed homemade banana chips recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine