Healthy Air Fryer Banana Chips
33 min
|
easy
|
clean eating,
gluten-free,
lactose-free,
Mediterranean diet,
paleo-friendly,
vegan,
vegetarian
Recipe by Eunice
Introduction
Crunchy, lightly sweet, and cinnamon-salty, these healthy air fryer banana chips hit the chip craving without deep frying, just coconut oil and real flavor.
Perfect for meal prep, lunchboxes, and topping yogurt or oatmeal, they save those ripe bananas from the compost and crisp up fast for an easy, feel-good snack.
Ingredients (3 servings)
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Ingredients
- 3 medium, ripe bananas bananas 3 ct medium, ripe
- 1 Tbsp coconut oil coconut oil 0.5 fl oz
- 1 tsp ground cinnamon ground cinnamon 0.09 oz
- pinch sea salt sea salt 0.01 oz
How to Make Healthy Air Fryer Banana Chips
-
Pick the right bananas
Use bananas that are fully yellow with just a hint of green at the tips for clean slicing and maximum crunch, since spotty bananas brown faster and go mushy.
-
Prep a quick anti-brown bath
Stir 1 tablespoon lemon juice into 2 cups cold water to slow oxidation and help the chips dry out more evenly.
-
Slice evenly
Peel and slice bananas into 1/8 inch coins using a mandoline or a sharp knife, since uniform thickness is the difference between crisp and chaos.
-
Soak, then dry like you mean it
Soak slices in the lemon water for 5 minutes, drain, then spread on a clean towel and pat completely dry so the oil and cinnamon actually stick.
-
Season the right way
Melt the coconut oil and whisk in the cinnamon and a pinch of sea salt before tossing with the banana slices to prevent dusty clumps and ensure even coverage.
-
Preheat and arrange
Preheat the air fryer to 300 F for 3 minutes, lightly oil the basket or use perforated parchment, and lay slices in a single layer without overlap so they crisp instead of steam.
-
Air fry to crisp
Cook at 300 F for 12 minutes, flip each slice, then cook 6 to 8 minutes more until golden at the edges and mostly firm since they finish crisping as they cool.
-
Cool for the crunch
Transfer chips to a wire rack and cool completely, because residual heat drives off moisture and locks in the snap.
-
Store smart
Keep chips in a glass jar lined with a paper towel at room temp for up to 3 days, and pop them back in the air fryer at 250 F for 2 to 3 minutes if they soften.
Substitutions
- Coconut oil -> Avocado oil
- Avocado oil keeps things heart-healthy with a neutral flavor and a high smoke point, so the cinnamon shines and the chips stay clean-tasting and crisp.
- Ground cinnamon -> Chai spice blend
- A chai blend brings warm cardamom and ginger that play beautifully with banana, adding complexity without extra sugar while staying light and aromatic.
- Bananas -> Semi-ripe plantains
- Using yellow plantains with a few black freckles yields a sturdier, ultra-crisp chip with a gentle caramel note that stands up to salt and spice.
Tips
- Control moisture like a pro
- Drying the slices thoroughly is non-negotiable, since any surface water turns to steam and sabotages crisping.
- Go thin and consistent
- Aim for 1/8 inch slices and keep them uniform, because even a few thick pieces slow down the batch and invite scorching on thinner ones.
- Seasoning bond trick
- Bloom the cinnamon in the warm oil before tossing so the spice dissolves slightly and coats each slice evenly.
- Vent the basket
- Halfway through, pull the basket out for 10 seconds to dump humidity, since drier air equals better crunch.
- Finish low to dehydrate
- If edges brown before centers firm up, drop to 250 F for the last 3 to 4 minutes to drive off moisture without burning.
- Cool on a rack, not a plate
- Air circulation underneath prevents trapped steam that turns the bottom side chewy.
Nutrition Facts *
| Energy | 144 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 5 | g |
| Carbohydrates | 24 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my chips still chewy after cooking?
- They likely had too much surface moisture or were sliced too thick, so dry slices thoroughly, keep to 1/8 inch, and let them cool fully on a rack since they crisp as they cool.
- Do I have to use lemon water?
- No, but expect more browning, and you can swap with lime juice or 1 teaspoon apple cider vinegar in 2 cups water for a similar anti-brown effect.
- Can I make these without any oil?
- Yes, but they will be a bit drier and may not brown as evenly, so use a light mist of water on the slices before dusting with cinnamon to help it adhere.
- My chips burned at the edges before turning crisp, what went wrong?
- Your fryer may run hot or you crowd-sourced too many slices, so reduce temp to 285 to 290 F, cook in two batches, and finish at 250 F to dry them out gently.
- Can I add sweetener?
- A teaspoon of coconut sugar mixed into the oil will caramelize lightly, but watch closely because added sugar speeds browning.
Serving Suggestions
These chips love a dusting of extra cinnamon and a pinch of flaky salt, or go bold with chili-lime salt for a sweet-heat bite that wakes up your snack bowl.
Pair with a tangy Greek yogurt dip whisked with honey and vanilla, or drizzle the cooled chips with melted dark chocolate for a not-too-sweet crunch that means business.
More pairings:
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