Description
Discover how to make crispy, delicious Cinnamon Sugar Banana Chips at home with this ultimate guide. Using slightly green bananas for the perfect firmness, these baked banana chips are lightly coated with melted coconut oil and sprinkled with a fragrant cinnamon sugar blend. Baked low and slow for an irresistible crunch, they make a perfect snack or topping for your favorite dishes.
Ingredients
Scale
Banana Chips
- 3 large, slightly green bananas (firmness is key!)
- 2 tablespoons coconut oil, melted (or any neutral oil like canola or vegetable)
- 3 tablespoons granulated sugar
- 1½ teaspoons ground cinnamon
- Pinch of salt
Instructions
- Peel the Bananas: Gently peel each banana, choosing slightly green bananas for firmness to ensure they slice well without becoming mushy during baking.
- Slice the Bananas: Uniformly slice the bananas about 1/8 inch thick using a mandoline slicer or a sharp knife, slicing directly onto a parchment-lined baking sheet to prevent sticking.
- Preheat the Oven: Set your oven to 225°F (107°C) to prepare for slow baking the chips.
- Melt the Coconut Oil: If solid, melt the coconut oil briefly in the microwave until fully liquid for even coating.
- Brush with Oil: Lightly brush each banana slice with the melted coconut oil to help crisp the chips and enhance flavor.
- Prepare the Cinnamon Sugar Mixture: Combine granulated sugar, ground cinnamon, and a pinch of salt in a small bowl, mixing thoroughly to distribute the cinnamon evenly.
- Sprinkle with Cinnamon Sugar: Generously sprinkle the cinnamon sugar mixture over the oiled banana slices, flipping them to coat both sides for maximum flavor.
- Arrange on Baking Sheets: Spread the slices in a single layer on parchment-lined baking sheets, ensuring they do not touch to allow even airflow and baking.
- Bake Low and Slow: Place the trays in the preheated oven and bake for 1½ to 2 hours, baking until the chips turn golden brown and crisp.
- Flip Halfway Through: About 45 minutes to 1 hour into baking, carefully flip the banana chips to promote even crisping on both sides.
- Check for Doneness: Confirm the chips are firm to the touch and golden brown; they will crisp further once cooled.
- Cool Completely: Remove the banana chips from the oven and let them cool fully on the baking sheets for the best crunch.
Notes
- Use slightly green bananas; overly ripe bananas will yield soggy chips.
- Uniform slicing is key to even baking and crispiness.
- Adjust cinnamon sugar amount to taste for sweetness and spice level.
- Store cooled banana chips in an airtight container to maintain crispiness.
- If you prefer a less sweet snack, reduce sugar quantity or omit it altogether.
