Description
Cinnamon Sugar Banana Chips are a deliciously crispy and sweet snack made by baking thinly sliced slightly green bananas coated with coconut oil and a cinnamon sugar mixture. This guide walks you through the process of achieving the perfect balance of crunch and flavor with a simple oven-baked recipe that’s easy to follow.
Ingredients
Scale
Banana Chips Ingredients
- 3 large, slightly green bananas (firmness is key!)
- 2 tablespoons coconut oil, melted (or any neutral oil like canola or vegetable)
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
- Pinch of salt
Instructions
- Peel the Bananas: Gently peel each banana, ensuring they are slightly green for firmness. Avoid ripe bananas to prevent mushiness in your chips.
- Slice the Bananas: Slice the bananas uniformly thin, approximately 1/8 inch thick, using a mandoline slicer or a sharp knife, slicing directly onto a parchment-lined baking sheet to reduce sticking.
- Preheat the Oven: Set your oven to 225°F (107°C) to prepare for low and slow baking, which is essential for crispiness.
- Melt the Coconut Oil: If the coconut oil is solid, melt it briefly in the microwave until liquid.
- Brush with Oil: Lightly brush each banana slice with the melted coconut oil to ensure even coverage. Alternatively, gently toss slices in a bowl with the oil.
- Prepare the Cinnamon Sugar Mixture: In a small bowl, mix the granulated sugar, ground cinnamon, and a pinch of salt evenly.
- Sprinkle with Cinnamon Sugar: Generously coat the banana slices with the cinnamon sugar mixture on both sides for maximum flavor.
- Arrange on Baking Sheets: Spread the slices in a single layer on parchment-lined baking sheets, making sure slices do not touch to allow even baking.
- Bake Low and Slow: Bake in the preheated oven for 1 1/2 to 2 hours until golden brown and crispy.
- Flip Halfway Through: About 45 minutes to an hour into baking, carefully flip the banana chips to promote even crisping.
- Check for Doneness: The banana chips are ready when they are golden brown and feel firm to the touch; they will crisp more as they cool.
- Cool Completely: Remove the banana chips from the oven and let them cool fully on the baking sheets before storing or serving.
Notes
- Use slightly green bananas for best firmness and crispiness; ripe bananas will not crisp properly.
- Slicing uniformly thin slices ensures even baking throughout.
- Brush oil evenly to help the sugar mixture stick and for proper baking.
- A mandoline slicer can speed up slicing and improve uniformity.
- Baking low and slow at 225°F allows the chips to dry out and get crispy without burning.
- Flip the slices halfway to bake evenly on both sides.
- Allow chips to cool completely as they harden upon cooling.
- Store cooled banana chips in an airtight container to maintain crispness.
