Homemade Baked Banana Chips Recipe | Diethood (2024)

Homemade Baked Banana Chips – Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.

Homemade Baked Banana Chips Recipe | Diethood (1)

Can we be responsible adults for a second and drown these bananas in whipped cream with a splash of bourbon?!
AW! I like you.

Hey YOU! Happy Friday! I haven’t been this excited about a Friday since last Friday! I have big plans for this weekend and they all involve wine; wine making, wine tasting, and wine dining.

I found some little shack in the backtype of place in Chicago where they have you make your own wine AND drink it. I’m gonna be breathing and sleeping Chardonnay for dayz! High-Five!!

Homemade Baked Banana Chips Recipe | Diethood (2)

I also totally did something kind of random for us. I sliced up some bananas, had them swim in lemon juice and baked ’em. Then, I plopped ’em on top of my homemade chocolate granola and had myself a very homemade-ish breakfast. Brinner, too.

Sidenote? Breakfast for dinner is da bomb dot com.


    A couple of weeks ago I was shopping at Walgreens for random things that I *think* I *might* need, and it was at that moment, during that meaningless shopping trip that I met up with my new love – dried mangoes. MANGOES! Lawwwwd, it had been a long time since I felt that kind of excitement. The best part? They were amazing. SO damn good!

    Homemade Baked Banana Chips Recipe | Diethood (3)

    What do dried mangoes have to do with dried bananas? Not much, really, except for the fact that since I couldn’t find fresh mangoes in January to make my own dried mangoes, I opted for the bananas. Basically, that’s how I ended up at the idea to make us Baked Banana Chips!

    Next question; WHY would we need to make banana chips?! For all those out there that need to snack on something, right this very minute, and are trying really hard NOT to reach for the chocolate chips bag! (GUILTY!!!), these HEALTHIER CHIPS are a waist.saver. TRUST.

    Homemade Baked Banana Chips Recipe | Diethood (4)


    Also? Bananas are rich in vitamin C, potassium, and fiber. Plus? Let’s just forget about freeze-dried or fried store-bought banana chips. That’s for amateurs. You and I are making our own, sans sugar, salt, oil, fryer, dehydrator, etc… A few bananas, thinly sliced, and a squeeze of lemon juice is all we are going to use. A baking sheet, too. Time and patience, as well.

    Homemade Baked Banana Chips Recipe | Diethood (5)

    Few things to keep in mind. For best flavor, use bananas that are ripe, but firm, and not bruised. Also, the thinner you cut the slices, the crunchier they will be.
    To keep things in perspective; IF you’re expecting that SUPERduper crunch, this ain’t it. That super duper crunch happens when you fry the banana slices in oil and then quickly dry them out in the oven. However, don’t lose hope. This recipe produces a crunch, just not AS crunchy as those. M’kay? Understood? I hope!



    Homemade Baked Banana Chips Recipe | Diethood (6)



    Homemade Baked Banana Chips Recipe | Diethood (7)

    Homemade Baked Banana Chips Recipe

    Katerina | Diethood

    Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.

    4.32 from 16 votes

    Rate this Recipe!

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    Prep Time 10 minutes mins

    Cook Time 3 hours hrs

    Total Time 3 hours hrs 10 minutes mins


    • 10 ripe , but firm bananas, thinly sliced
    • freshly squeezed lemon juice (1 lemon is plenty)


    • Preheat oven to 200F.

    • Cover a sheet pan with foil and lightly grease with cooking spray.

    • Toss the bananas in lemon juice.

    • Arrange the bananas in a single layer on prepared baking sheet.

    • Bake for 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula, and continue to bake for 1 hour longer, or until desired crispness. Check on the banana slices from time to time - oven temperatures do vary. The thickness of the slices also matters.

    • Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.

    • Remove from oven and transfer the chips to a wire rack.

    • Cool completely. The longer they cool, the crunchier they will get.

    • Store in an airtight container.


    1. Try to cut all the banana slices, evenly.
    2. If you remove the banana chips from the oven too soon, they will not start to crisp; if this does happen, return chips to the oven for an additional 15 minutes.
    3. Be sure to check on the banana chips often and pull any done banana chips as needed.


    Serving: 1 g | Calories: 175 kcal | Carbohydrates: 44 g | Protein: 2 g | Fat: 0 g | Saturated Fat: 0 g | Cholesterol: 0 mg | Sodium: 1 mg | Potassium: 704 mg | Fiber: 5 g | Sugar: 24 g | Vitamin A: 125 IU | Vitamin C: 17.1 mg | Calcium: 10 mg | Iron: 0.5 mg

    Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

    Course: Snacks

    Cuisine: American

    Keyword: banana recipes, healthy snacks

    Did you make this recipe?Leave a Rating!


    • Breakfast
    • Desserts
    • Snacks




    Homemade Baked Banana Chips Recipe | Diethood (2024)


    Why my banana chips are not crispy? ›

    A common reason behind dehydrated bananas not being crispy enough has to do with the ripeness of the fruit before the drying process. Starting off with bananas that are a bit firm is best, as overripe bananas can take longer to dry and, as a result, become sticky rather than crispy.

    Are baked banana chips healthy? ›

    While they may seem healthy at first glance, banana chips can be loaded with calories, saturated fat, and added sugar. For a healthier alternative, look for dehydrated, non-fried banana chips made without added sugar. Better yet, choose a whole banana. If you decide to eat banana chips, be mindful of your portion size.

    Why are banana chips so crunchy? ›

    Store-bought banana chips are extra crisp because they are fried in oil. To achieve a similar crunch without frying, there are two secrets. Slice the bananas as thinly as possible. We started with 1/4-inch-thick slices but the chips browned too fast and the texture was more like dried apricots than crisp chips.

    How to dry bananas into chips? ›

    Dehydrated Banana Slices | Commercial Dehydrators

    Soak the slices in the lemon juice solution for about 10 minutes. This is to prevent them from turning brown. Drain the banana slices for about 10 minutes then arrange in a single layer on the dehydrator trays. Dehydrate at 130°F for 6 - 10 hours.

    What is the secret to crispy chips? ›

    The Double-Fry Method

    When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.

    What makes chips more crispy? ›

    The trick to getting the chips to taste like they are straight from the chip shop is to fry them twice in the hot oil. The first fry is at a lower temperature and softens the potato; the second turn in the hot oil is at a higher temp and achieves that signature crispy exterior.

    Which oil is best for banana chips? ›

    Our traditional banana chips are made from premium quality bananas and cooked in coconut oil – a combination that's hard to resist! Not only are they absolutely delicious, but they're also perfect for sharing with friends and family.

    Is it OK to eat a lot of banana chips? ›

    A small serving of these chips can provide a substantial number of calories, so portion control is essential to avoid overeating. Fat Content: The deep-frying process increases the fat content of banana chips, and the type oil used can impact the healthiness of the snack.

    Are there any benefits to eating banana chips? ›

    They are an excellent energy boosting snack, contain vitamins B6 & C, and provide a healthy dose of dietary fiber. On top of the benefits of the banana chip itself, bananas have antibiotic properties to help fight off infections and viruses.

    Can diabetics eat banana chips? ›

    Consuming banana chips can result in a rapid increase in blood sugar levels, especially for individuals with diabetes. It's essential to monitor portion sizes and choose healthier snack options like fresh fruits, nuts, or seeds to better manage blood sugar levels.

    Why banana chips are expensive? ›

    In its production, the costs are definitely needed from the beginning of the production process to the final stage of packaging. The raw material used for the process of making banana chips are 2 tons of banana or 2000 kg of banana, 75 kg of sugar and cooking oil for frying bananas as much as 240 liters.

    What's the difference between banana chips and plantain chips? ›

    A plantain's genetic makeup makes them perfect as a base for salty vegan snacks like Tostones chips, which can be described as 'potato chips made from plantains. ' On the other hand, bananas have higher sugar and less starch, which is reflected in their feebler consistency and sweeter flavor.

    Are banana chips just dehydrated bananas? ›

    "Banana chips" are fried (in oil) banana slices. "Dried banana", "dehydrated banana", or "sun dried banana" is a different product, and is what you get when you dehydrate banana at home. It is sold commercially as well, but is rarer than the banana chips.

    Do I need to pretreat bananas before dehydrating? ›

    If you want your dehydrated bananas to have a light colour, you will have to pre-treat them with a solution that helps prevent browning before you dehydrate them. We use a simple mixture of lemon juice and water. The juice will not affect the taste of the bananas and bonus, it acts as a preservative.

    Why are my dehydrated banana chips chewy? ›

    Banana chips can be either chewy or crispy depending on how long you dehydrate them. A longer cook time will yield crispier chips, and a shorter time will leave them a bit chewy if some of the moisture is left in the chips.

    Why are my banana chips soft? ›

    Why are my banana chips mushy? It's possible that the bananas haven't been dehydrated long enough if they're still soggy after the initial cook time. Also, if you used overly ripe bananas that you weren't able to cleanly slice, they may be too ripe. These bananas are better off being used in banana bread.

    Why are my chips not crispy? ›

    Crispness. First, good potato chips must, of course, be crisp, with no hint of undercooked squidginess. And that means that they must be fully dehydrated—any water left in the potato will ruin the texture.

    How to make crispy dehydrated bananas? ›

    Making banana chips in a dehydrator is even easier, but takes longer (it's hands off time). Slice the bananas thin, just like above, and toss with an acidic juice if desired. Spray your dehydrator trays with oil, then place the bananas on the trays, and dehydrate at around 135° F for 8-24 hours.

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