A homemade, crunchy snack that balances natural sweetness with warm cinnamon spice—no deep frying required.

Why You’ll Love This Recipe

I love this recipe because it delivers guilt-free crunch with minimal effort. The air fryer crisps the bananas using very little oil, and the cinnamon-sugar coating gives them an irresistible flavor boost. It’s perfect for a quick snack, lunchbox filler, or crunchy topping on yogurt. I enjoy how customizable it is too—I can easily tweak the spices or sweetness to match my mood.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 firm, slightly underripe bananas
1 tablespoon coconut oil or melted butter
1 tablespoon granulated sugar (or coconut sugar)
½ teaspoon ground cinnamon
Optional pinch of salt

directions

Peel and slice bananas thinly—about ⅛-inch rounds—for the best crispiness.
In a small bowl, stir together sugar (or coconut sugar) and cinnamon until evenly mixed.
Gently toss banana slices with melted coconut oil or butter to coat.
Sprinkle or toss with the cinnamon-sugar mixture for even coverage.
Preheat air fryer to 300°F (150°C), then arrange the slices in a single layer—avoid overlap.
Air fry for 15–25 minutes, flipping halfway through, until golden and crisp. Cooking time varies by air fryer and slice thickness.
Transfer chips to a wire rack to cool completely—they continue crisping as they cool.

Servings and timing

Prep time: 10 minutes
Cook time: 15–25 minutes
Total time: 25–35 minutes
Servings: Makes about 2 servings (approximately 45–50 chips).

Variations

Add a pinch of nutmeg or pumpkin spice for seasonal warmth.
Skip sugar and add sea salt and paprika for a savory twist.
After cooling, drizzle melted dark chocolate over the chips for a decadent treat.
Use a sugar substitute like stevia for a low-sugar version.
Toss with crushed nuts before air frying for extra crunch.

storage/reheating

I store cooled chips in an airtight container at room temperature for up to 3–4 days. To refresh them, I pop them back in the air fryer at 300°F for 2–3 minutes—the crispiness returns like magic.

FAQs

How do I make sure the chips get crispy?

I slice the bananas very thin—about ⅛ inch—and cook in a single layer. The combination of air frying and cooling on a rack makes them crisp up beautifully.

Can I use overripe bananas?

No—I found slightly underripe, firm bananas work best. Overripe ones tend to become chewy or mushy during cooking.

Can I cook this in a regular oven?

Yes! Bake at 300°F (150°C) for about 20–25 minutes, flipping halfway. The air fryer just speeds things up and delivers a more consistent crunch.

Why aren’t my chips crisping up?

They might be slicing too thick, overcrowding the basket, or undercooked. I try thinner slices, single layer cooking, and watch the last few minutes to avoid burning.

Can I prep these ahead of time?

Absolutely—I make the chips ahead and store them airtight. If they soften, I re-crisp them in the air fryer just before serving.

Conclusion

I love how these cinnamon-sugar banana chips satisfy my snack cravings without the guilt. They’re easy, tasty, and wonderfully crunchy. Whether enjoyed solo, as a topping, or mixed into a trail blend, they always hit the spot. I’m excited for you to try making them yourself!