Description
Crisp, cinnamon-sweet banana chips made in the air fryer — ready fast with minimal fuss. Thin banana rounds get a light coat of oil and cinnamon-sugar, then air-fry to crunchy perfection for a healthy, portable snack.
Ingredients
- 2 firm, ripe bananas — peeled and sliced into thin rounds
- 1 tbsp coconut oil (or melted butter)
- 1 tbsp granulated sugar (or coconut sugar for a less-refined option)
- ½ tsp ground cinnamon
Instructions
-
Slice the bananas into even, thin discs — aim for about 1/8 inch thickness. A sharp knife or mandoline speeds this up and keeps slices uniform.
-
Mix the sugar and cinnamon together in a small bowl.
-
Toss the banana slices lightly with the coconut oil or melted butter so they just glisten. Sprinkle the cinnamon-sugar over them and turn gently to coat.
-
Preheat your air fryer to 350°F (175°C) for 3–5 minutes.
-
Arrange the banana rounds in a single layer in the air fryer basket. Don’t let them overlap — do multiple batches if needed.
-
Air-fry for 8–10 minutes, flipping the slices halfway through. Pay close attention in the final minutes so they brown but don’t burn.
-
Move the chips to a wire rack and let them cool completely; they’ll firm up as they reach room temperature.
-
Once cool, serve or store in an airtight container.
Notes
- Storage & notes
- Store cooled chips at room temperature in a sealed jar or container for up to 2 days.
- If they soften, refresh them in the air fryer for 1–2 minutes at a lower temp.
- Coconut sugar gives a deeper, caramel-like flavor; regular sugar gives a brighter crunch.
Quick tip: For a salty-sweet edge, sprinkle a pinch of flaky sea salt over the slices right before air frying.