Cinnamon Sugar Banana Chips Recipe

So you’ve got some bananas sitting on your counter that are this close to turning into a science experiment, huh? Before you toss them or pretend you’ll make banana bread (we both know you won’t), let me stop you right there. These cinnamon sugar banana chips are about to become your new obsession—crispy, sweet, and dangerously addictive. Plus, they’re way easier than you think, which is honestly the best part.

Why This Recipe is Awesome

Look, I’m not here to oversell things, but these banana chips are legitimately life-changing. First off, they’re made with like five ingredients you probably already have. Second, they make your house smell like a fancy bakery, which automatically makes you feel like you’ve got your life together (even if you definitely don’t).

They’re also stupid-easy to make—I’m talking slice, sprinkle, bake, devour. No complicated techniques, no fancy equipment, just pure snacking glory. And here’s the kicker: people will think you’re some kind of culinary genius when you casually mention you “made these from scratch.” Let them think that. You’ve earned it.

Oh, and did I mention they’re way healthier than potato chips? Not health food by any means, but at least you’re getting some fruit in there. That counts for something, right?

Ingredients You’ll Need

Here’s what you’re grabbing from your kitchen:

• 3-4 firm bananas (not the mushy ones—save those for smoothies or actual banana bread if you’re feeling ambitious)
• 2 tablespoons melted butter or coconut oil (because we’re making these taste amazing, not sad)
• 3 tablespoons granulated sugar (the good stuff)
• 1½ teaspoons ground cinnamon (or more if you’re a cinnamon fanatic like me)
• A pinch of salt (trust me on this—it makes everything better)
• Optional: a squeeze of lemon juice (keeps them from browning too fast, but honestly, it’s not a deal-breaker)

That’s it. Seriously. If someone tells you this recipe is complicated, they’re lying.

Step-by-Step Instructions

Alright, let’s get cooking. Or baking. Whatever, you know what I mean.

1. Preheat your oven to 225°F (110°C). Yeah, I know it seems low, but we’re going for crispy here, not burnt. Line two baking sheets with parchment paper while you’re at it. Don’t skip the parchment—nobody wants to scrape caramelized banana off a pan later.
2. Slice those bananas. Aim for about ⅛-inch thick slices. They should be thin but not paper-thin, or they’ll just disintegrate. Use a sharp knife and try to keep them uniform so they bake evenly. I believe in you.
3. Mix your cinnamon sugar magic. In a small bowl, combine the sugar, cinnamon, and that pinch of salt. Give it a good stir. This is the stuff that makes these chips absolutely irresistible.
4. Brush the banana slices with butter. Lay your banana slices on the prepared baking sheets in a single layer. Lightly brush each slice with melted butter or coconut oil on both sides. This helps the cinnamon sugar stick and adds that rich, golden flavor.
5. Sprinkle generously. Hit those slices with your cinnamon sugar mixture. Don’t be shy—this is where the flavor lives. Make sure both sides get some love.
6. Bake low and slow. Pop those trays in the oven for about 1.5 to 2 hours, flipping them halfway through. You’re looking for them to be dry and crispy, not chewy. The exact time depends on how thick you sliced them and how crispy you like them. Just keep an eye on things after the 90-minute mark.
7. Cool completely. Once they’re done, let them cool on the baking sheet. They’ll crisp up even more as they cool. Resist the urge to eat them immediately (okay, fine, try one to “test” if they’re ready).
8. Store and enjoy. Keep them in an airtight container for up to a week. Assuming they last that long, which… they won’t.

Common Mistakes to Avoid

Let’s talk about the ways people mess this up so you don’t have to:

Slicing too thick. I get it—slicing bananas feels like busy work. But if your slices are too thick, you’ll end up with chewy banana leather instead of crispy chips. Thin and even is the name of the game.

Using overripe bananas. Those spotty, soft bananas are great for baking, but terrible for chips. You want firm, slightly underripe bananas that hold their shape. Trust me on this one.

Cranking up the heat. I know 225°F feels painfully slow, but higher temps will burn the sugar before the bananas dry out. Patience, grasshopper. Low and slow wins the race here.

Skipping the flip. If you don’t flip them halfway through, one side stays soggy while the other burns. Set a timer and actually flip them. Future you will be grateful.

Not letting them cool. Warm banana chips are soft and disappointing. They need to cool completely to reach peak crispiness. It’s the hardest part of this whole recipe, honestly.

Alternatives & Substitutions

Got dietary restrictions or just feeling experimental? Here’s what you can swap:

Coconut oil instead of butter works beautifully and adds a subtle tropical vibe. It’s also vegan-friendly, FYI.

Honey or maple syrup can replace some of the sugar if you want a different sweetness profile. Just brush it on lightly—too much and they’ll never crisp up.

Different spices are totally fair game. Try pumpkin pie spice, cardamom, or even a tiny pinch of cayenne if you’re feeling spicy. Literally.

Sugar substitutes like monk fruit sweetener can work if you’re watching your sugar intake. Just know the texture might be slightly different.

Plantain chips follow the exact same method if you want something more savory. Skip the cinnamon sugar and just use salt. They’re addictive in a completely different way.

IMO, the classic cinnamon sugar version is hard to beat, but experimenting is half the fun of cooking.

FAQs

Can I use a dehydrator instead of the oven?

Absolutely! Set it to 135°F and check them after 6-8 hours. Dehydrators are actually ideal for this because they’re designed for low, consistent heat. Your oven works just fine though—no need to buy new equipment unless you’re really into this whole chip-making thing.

How do I know when they’re done?

They should feel dry to the touch and have no soft spots. If you’re not sure, take one out and let it cool for a minute. If it’s crispy, you’re good. If it’s still bendy, give them more time.

Can I make these without butter or oil?

Technically yes, but they won’t be nearly as good. The fat helps the cinnamon sugar stick and adds flavor. You could spray them lightly with cooking spray if you’re really trying to cut calories, but honestly, we’re already making banana chips—let’s not pretend this is diet food.

Why are my chips chewy instead of crispy?

Either your slices were too thick, your oven wasn’t hot enough (or was too hot), or you didn’t bake them long enough. This recipe takes patience. Also, make sure you’re letting them cool completely—they crisp up during the cooling process.

Can I freeze these?

You can, but why would you? They keep fine in an airtight container for a week, and honestly, they’re never going to last that long anyway. If you absolutely must freeze them, spread them on a baking sheet first, freeze solid, then transfer to a freezer bag.

What’s the best way to slice bananas evenly?

Use a sharp knife and take your time. Some people swear by mandoline slicers, which definitely work, but you can absolutely do this with a regular knife. Just focus and try to keep the thickness consistent.

Can kids help make these?

Definitely! The slicing part needs supervision (sharp knives and all), but kids can totally help with brushing on the butter and sprinkling the cinnamon sugar. It’s a fun weekend project and they’ll actually eat something healthy-ish for once.

Final Thoughts

And there you have it—crispy, cinnamon-sugar perfection that’ll make you wonder why you ever bought store-bought chips. These banana chips are the perfect snack for movie nights, road trips, or just aggressive stress-eating on a Tuesday afternoon. No judgment here.

The best part? You can feel slightly virtuous while eating them because hey, it’s fruit. Covered in sugar and butter, but still technically fruit. We’re calling that a win.

Now go forth and make these. Your taste buds will thank you, your kitchen will smell amazing, and you’ll have something legitimately impressive to brag about. And if anyone asks for the recipe, just casually say “Oh, it’s nothing really” while basking in their admiration.

Happy snacking, friend. You’ve got this!