Banana Chips
These crispy, homemade banana chips are a delightful and healthy snack that bring back fond memories of sunny afternoons. They're super simple to make and perfect for on-the-go munching!
I’ve always loved banana chips, especially those crunchy ones that seem to disappear in a flash!
Making my own has been such a fun journey, and I love knowing exactly what goes into them—just bananas and a sprinkle of love.
Plus, they’re a fantastic way to use up ripe bananas before they go bad, which always feels like a little win in my kitchen.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
These banana chips are super versatile! You can play around with the spices—try adding a pinch of nutmeg or even a drizzle of maple syrup for a sweeter touch. If you're feeling adventurous, toss in some coconut flakes for a tropical twist!
Tips & Notes
- •I keep mine in an airtight glass jar—they stay fresh for days and are always ready for snacking!
- •If you like a little sweetness, feel free to sprinkle some coconut sugar on top before baking.
Recipe Variations
- •Sometimes I’ll throw in a dash of cayenne for a spicy kick—it's a fun surprise!
- •If I’m feeling fancy, I might dip them in dark chocolate once they’ve cooled.
Storage & Freezing
Store your banana chips in an airtight container at room temperature. They should last up to a week, but I doubt they’ll last that long; they’re just too good!
Frequently Asked Questions
How do I know when the banana chips are done?
They should be golden brown and crispy. If they still feel soft, give them a bit more time in the oven.
Can I use green bananas?
I wouldn't recommend it. Ripe bananas are sweeter and provide that lovely flavor we want in our chips!
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These crispy, homemade banana chips are a delightful and healthy snack that bring back fond memories of sunny afternoons. They're super simple to make and perfect for on-the-go munching!
Ingredients
Instructions
- 1
Preheat your oven to 200°F (95°C). This low temperature will help dehydrate the bananas without burning them.
- 2
Line a baking sheet with parchment paper to prevent sticking.
- 3
Peel the bananas and slice them thinly, about 1/8 inch thick. A sharp knife or mandoline works wonders here.
- 4
In a small bowl, mix the melted coconut oil with the cinnamon and sea salt.
- 5
Brush both sides of each banana slice with the coconut oil mixture, then lay them out in a single layer on the prepared baking sheet.
- 6
Bake for about 60 minutes, flipping the slices halfway through. Keep an eye on them, as baking times can vary based on your oven and banana thickness.
- 7
Once they’re golden and crisp, remove them from the oven and let them cool completely. They’ll get even crisper as they cool!
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