Banana chips
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 3–4
These crispy, chewy banana chips are great as a snack, or sprinkle them over your morning porridge instead of fresh banana. Our method is oven baked – see our recipe tip below for an air fryer version.
By Sarah Cook
Ingredients
- bananas: 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonal
- sunflower oil: light rapeseed, vegetable or sunflower oil
- lemon: 1 lemon, juice only
- cinnamon: ground cinnamon (optional)
Method
Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil.
Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat.
Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour.
Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool.
Leave to cool completely before serving or storing in an airtight container.
Recipe tips
As a snack for adults, sprinkle with a little salt.
To air-fry, coat the banana slices in lemon juice as above. Lightly oil or oil-spray the air fryer basket. Add some banana slices in a single layer, then air-fry at 100C for 20 minutes. Carefully turn and rotate the slices and continue to cook for 5 minutes at a time, removing them as they feel crisp and dried out (remove any that have browned too much even if they don’t feel crisp – they will crisp more as they cool). Repeat until all the banana slices are crisp – this should take no more than 30 minutes.
