I like this recipe because it’s so simple, yet delivers big on flavor. There’s no deep frying or long baking needed — the air fryer does all the work. These banana chips are sweetened with just a touch of coconut or brown sugar and dusted with cinnamon, creating a cozy flavor that makes them irresistible. Whether I snack on them as-is or toss them into a lunchbox or yogurt bowl, they always disappear fast.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium ripe bananas (firm, yellow with minimal spotting) 1 tablespoon coconut sugar or brown sugar ½ teaspoon ground cinnamon Cooking spray (optional)
Directions
1. Slice the bananas: I peel the bananas and slice them into thin, uniform rounds — about 1/8 inch thick. Thinner slices help them cook evenly and get crisp.
2. Prep the air fryer: I preheat my air fryer to 330°F (165°C) and lightly spray the basket with cooking spray or line it with perforated parchment paper for easy cleanup.
3. Mix cinnamon and sugar: In a small bowl, I stir together the cinnamon and coconut or brown sugar.
4. Coat the banana slices: I gently toss the banana slices in the cinnamon-sugar mix until they’re lightly coated all over.
5. Air fry in a single layer: I arrange the slices in a single layer in the air fryer basket without overlapping. If I need to, I cook them in batches to make sure the air can circulate properly.
6. Cook and flip: I air fry for 10 to 14 minutes, flipping the slices halfway through. I check often near the end to avoid burning.
7. Cool and crisp: Once golden and slightly crisp on the edges, I let the chips cool on a wire rack for 5 to 10 minutes. They get even crispier as they cool.
I sometimes add a pinch of nutmeg or pumpkin spice for a fall twist.
For a tropical version, I use coconut flakes in the cinnamon-sugar coating.
If I want them less sweet, I leave out the sugar and just use cinnamon for a spiced banana chip.
I’ve also tried dipping them in melted dark chocolate after air frying for an extra treat.
Instead of bananas, I use plantains sliced thin and follow the same steps — it gives a savory-sweet version with a firmer texture.
Storage/Reheating
Once completely cooled, I store these banana chips in an airtight container at room temperature for up to 3 days. If they soften a bit, I re-crisp them in the air fryer at 300°F for 2–3 minutes. I don’t recommend refrigerating them, as the moisture can make them soggy.
FAQs
Can I use overripe bananas for this recipe?
I avoid overripe bananas because they’re too soft and can turn mushy instead of crisp. I always use bananas that are firm and just ripe for the best texture.
How do I keep banana chips from sticking?
I make sure to lightly spray the air fryer basket or use perforated parchment paper. Also, I flip them halfway through cooking so they crisp evenly and don’t stick.
Why are my banana chips not crispy?
It could be from slicing them too thick or overcrowding the air fryer. I make sure to cut them evenly and cook in small batches so the air can circulate properly.
Can I use a dehydrator instead of an air fryer?
Yes, but the texture will be slightly different. A dehydrator will give more chewy, leathery chips, while the air fryer gives a crispier finish.
Are these banana chips healthy?
They’re a healthier snack option since they use minimal oil and natural ingredients. I like that I can control the amount of sugar and keep them light and satisfying.
Conclusion
Cinnamon-sugar air fryer banana chips are a quick and easy way to satisfy my sweet tooth without reaching for something processed. They’re crunchy, naturally sweet, and full of warm spice — the kind of snack I don’t feel guilty about munching on. Whether I make them for myself or share with friends, they always go fast and leave everyone wanting more.
These naturally sweet, crispy banana chips are air-fried to perfection with a touch of cinnamon and sugar. A healthy snack that’s super easy to make!
Ingredients
2 medium ripe bananas (firm, yellow with minimal spotting)
1 tablespoon coconut sugar or brown sugar
½ teaspoon ground cinnamon
Cooking spray (optional)
Instructions
Slice the Bananas:
Peel bananas and slice into uniform thin rounds (about ⅛ inch thick). Thin slices = even crispiness.
Preheat Air Fryer:
Preheat air fryer to 330°F (165°C). Spray basket lightly with cooking spray or use perforated parchment for easier cleanup.
Mix Cinnamon Sugar:
In a small bowl, combine the coconut sugar (or brown sugar) and cinnamon.
Coat Banana Slices:
Place banana slices in a bowl and gently toss with the cinnamon-sugar mixture until lightly coated.
Air Fry in Batches:
Arrange banana slices in a single layer in the air fryer basket/tray. Don’t let them overlap. Air fry for 10–14 minutes, flipping halfway through.
Check for Crispness:
Banana chips are ready when golden and crispy on the edges. Depending on thickness and air fryer model, you may need an extra 2–3 minutes.
Cool and Enjoy:
Transfer to a wire rack and let cool for 5–10 minutes. They’ll crisp up more as they cool. Enjoy as a snack or topping!
Notes
Use firm bananas: Overripe ones will be mushy.
Even slices: Helps avoid burning or soggy chips.
Don’t overcrowd: Airflow is key for crisp chips. Cook in batches if needed.
Storage: Store in an airtight container for 1–2 days. They’re best fresh!
