Banana Chips

These Homemade Banana Chips are super simple, perfectly crispy, and can be made in the oven, air fryer or dehydrator!

Course Snack

Cuisine American

Keyword banana chips

Prep Time 15

Cook Time 8

Total Time 8 15

Servings chips

Calories 62kcal

Equipment

Ingredients

Oven Method

5 large bananas ripe but firm
3 tablespoons lemon juice
4 cups water

Air Fryer Method

5 large bananas ripe but firm
2 tsp lemon juice
2 tsp oil

Dehydrator Method

5 large bananas ripe but firm
2 tablespoons lemon juice
2 tablespoons water

Instructions

Oven Method

Slice. First, slice your bananas as thinly as possible and place in a bowl. I aim for less than 1/4 inch thick. This is tricky to do if you are just guessing and doing it with a knife. If your bananas are firm enough, you can use a mandolin to make sure your slices are all uniform.
Prepare. Cover the bananas with water, and add lemon juice. Gently stir the bananas to make sure they are all exposed to the lemon juice mixture. Let them sit for a couple minutes.
Dry. Gently spoon the banana slices out of the bowl and place them on a paper towel to blot excess water.
Arrange. Line a baking sheet with parchment paper, and arrange the banana slices so that they are not touching.
Bake. Set your oven to the lowest temperature it can go. I bake my banana chips at 170 degrees F. They will need to bake for about 5 hours. After 5 hours, remove bananas and flip them over, so the underside gets crispy.
Crisp. Put the tray back in the warm oven, turn the oven off, and let them sit in the oven overnight. By morning, your banana chips will be super crispy!

Air Fryer Method

Preheat. Set the temperature of your airfryer to 350 degrees F.
Slice. First, slice your bananas as thinly as possible and place on a baking sheet (or plate). I aim for less than 1/4 inch thick. This is tricky to do if you are just guessing and doing it with a knife. If your bananas are firm enough, you can use a mandolin to make sure your slices are all uniform.
Prepare. Mix lemon juice and oil together and coat your banana slices.
Arrange. Place the banana slices in a single layer in your air fryer basket or tray. You might have to do this in batches to make sure none of the slices are touching or covering each other.
Cook. Air fry for 10-12 minutes, flipping halfway through, until golden and crispy.
Cool. Remove from air fryer and let them cool. Repeat with remaining banana slices.

Dehydrator Method

Slice. First, slice your bananas as thinly as possible and place in a bowl. I aim for less than 1/4 inch thick. This is tricky to do if you are just guessing and doing it with a knife. If your bananas are firm enough, you can use a mandolin to make sure your slices are all uniform.
Prepare. Mix water and lemon juice together. Pour into the bowl with your bananas, and gently stir the bananas to make sure they are all exposed to the lemon juice mixture.
Arrange. Place the banana slices in a single layer on your dehydrator trays. Place the trays on your dehydrator and put the lid on.
Dry. Set the temperature on your dehydrator to 135 degrees F. Your banana chips will need to dry anywhere from 8-12 hours depending on the type of dehydrator you have and how thick your banana slices are. I would recommend checking after 6 hours to determine how much longer your banana chips will need to dry.

Notes

How to Store Homemade Banana Chips

Once your banana chips are cooled, store them in an airtight container. They can be stored on your counter or pantry. The key is to keep them away from moisture. If they you store them in a cool, dry place they can stay good for 3-4 weeks.

If you live in a hot humid environment, I recommend storing in the freezer. They will stay crisp and fresh for 3 months stored in an airtight container in the freezer.

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