Banana Chips Recipe {air fryer or oven} - The Big Man's World ® (2024)

My banana chips recipe needs only three ingredients and turns out crunchy with the perfect amount of sweetness. They’re a healthy, wholesome snack!

Looking for more healthy snacks? Try my air popped popcorn, fruit leather, healthy granola bars, and cereal bars next.

Need an unconventional recipe to use up some brown bananas? I’ve got you covered.

Dehydrated banana chips have been a guilty pleasure of mine for years, but they’re so expensive, especially if you want the ones with a short ingredient list (um, yes please!). Once I learned how to make them from scratch, they became a staple in my house.

Why I love this recipe

• Made with 3 ingredients. All you need is bananas, lemon juice, and a drizzle of olive oil.
• Cheaper than store-bought. All you’re paying for is the fancy packaging. Banana crisps don’t have to be expensive if you make them from scratch.
• Healthier. Packaged banana chips are deep-fried and/or use tons of sugar, but not my ones! The entire recipe uses just two tablespoons of oil, and most of that doesn’t even make it to the baking stage!
• No dehydrator is needed! Dehydrators are cool and all, but they cost a pretty penny. I find the air fryer or oven does a great job.

Ingredients needed

• Fresh bananas. They should be ripe but firm. If they’re too soft, they won’t crisp up in the air fryer (but don’t worry, they’ll work for my flourless banana bread!).
• Fresh lemon juice. Just a dash to keep the color.
• Oil. I tested this recipe without oil, but I preferred the texture with just a tiny bit. Use olive oil or any neutral-flavored oil of your choosing.

How to make banana chips

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Slice the bananas into ¼-inch thick slices and transfer them to a large bowl.

Step 2- Coat the bananas. Toss the banana slices in olive oil. Dip each slice in lemon juice.

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Step 3- Air fry. Place the slices of bananas in an air fryer basket and air fry the chips for 20 minutes, flip, and air fry for another 10-15 minutes. Remove them from the air fryer and let them dry until crisp.

Step 4- Crisp up. Remove them from the air fryer and let them dry until crisp.

Arman’s recipe tips

• Use a mandolin slicer. This is totally optional, but a mandolin slicer will help get even-sized slices.
• Did your chips turn brown? If so, you didn’t add enough oil, or the bananas weren’t coated enough in them. Oil is the difference between brown banana chips and bright yellow ones (as pictured).
• Keep an eye on the chips. The exact cook time will depend on how thick your banana slices are. If they’re not firm and slightly crisp after 15 minutes, continue air frying and check every 2-3 minutes.
• Don’t worry if they’re soft. Once they’re out of the oven or air fryer, they’ll continue to crisp.
• Don’t have bananas? I’ve tested this recipe with ripened plantains, and they turned out SO good. Don’t be afraid to experiment!

Storage instructions

To store: Leftover chips can be stored in an airtight container at room temperature for up to three weeks.

Frequently asked questions

More healthy chip recipes to try

• Shrimp chips
• Zucchini chips
• Veggie chips
• Low calorie chips