Cinnamon-Sugar Air Fryer Banana Chips: Cozy, Crunchy & Simple
Let’s Talk About Why I’m Obsessed With These Chips
Alright, so you know those snacks that kinda remind you of summer picnics, except it’s raining out and you’re in slippers instead of sandals? That’s these banana chips for me. I remember the first time I tried to make them; I thought I could just slice bananas, throw them in the air fryer, and voilà—crispy magic, kids cheering, maybe a unicorn. Nope, soggy mess. But I kept at it, because the idea of warm, cinnamon-sugar banana chips sounded way too good to abandon. Plus, air fryer = far less drama (and oil) than deep frying. And honestly, if you eat half the batch before they hit the serving plate, who’s judging? Not me.
Why These Chips Are a Winner in My Kitchen
I make these when the bananas on the counter start sporting those brown spots—you know, the ones that look like they’re plotting an escape to Banana Bread Land. My family goes bananas for these (sorry, couldn’t resist); sometimes I regret telling my niece about them, because she asks for a fresh batch every single time she visits. They’re sweet, a bit crunchy, and smell like an angelic bakery when they’re baking. Plus, they go from ‘idea’ to ‘in your mouth’ in about 20 minutes. Unless you get distracted by Instagram—been there. Oh, and no judgment if you lick the cinnamon-sugar off your fingers.
What You’ll Need (Feel Free to Improvise!)
- 2 medium bananas (firmer = less mush, but ripe ones give you sweeter chips; my aunt swears by Cavendish variety but honestly, anything that’s in your fruit bowl is fine)
- 1 tablespoon white sugar (when I ran out, I once used raw sugar; it worked, but it’s a tad crunchier)
- 1 teaspoon ground cinnamon (more or less depending on whether you’re a cinnamon fiend like me)
- 1 tablespoon melted coconut oil (olive oil in a pinch! I even tried that spray cooking oil once—meh, not my favorite but it doesn’t ruin things)
- Pinch of sea salt (optional, but dare I say essential for balance?)
How I Actually Do It (Not Every Time is Perfect)
- Slice the bananas: Peel ‘em and slice thinly—about 1/8 inch thick? I just eyeball it. Too thick and they stay limp; too thin, and they burn faster than my first attempt at toast. A mandoline makes this so easy, but if you use a knife, just go slowly unless you want banana confetti everywhere.
- Mix cinnamon-sugar: In a bowl, toss your sugar and cinnamon together. You could even add a tiny bit of nutmeg here if you’re feeling fancy.
- Coat the bananas: Lay your slices out on a plate or a messy cutting board (hello, me most days), brush or drizzle with the melted coconut oil, then sprinkle on your cinnamon-sugar mix. Or heck, sometimes I put everything in a baggie and shake like I’m in a percussion band—works just as well and fun if you have kids helping. Don’t worry if some pieces get more cinnamon than others; that’s the joy of homemade, right?
- Arrange in the air fryer: Line the basket lightly with parchment or just spray with oil. Lay your slices in a single layer, which is where my patience usually gives up and I overlap them. Try to resist; they crisp up better when they have space (but if you do crowd them… they sorta steam, which is not the end of the world, just less snacky crunch).
- Air fry: 350°F (that’s about 180°C) for 10-12 minutes. Halfway through, flip the slices. I usually crack the basket open just to peek (and sneak a taste off the less-raw looking ones). Chips are done when they look bronzed, maybe even ‘oh, is that burnt?’ on the edges—don’t panic, they firm up as they cool. Sometimes the last stubborn slice stays chewy; I just eat that one first.
- Cool: Let them chill on a rack or plate. They crisp more as they cool, kinda like how cookies firm up after baking. Honestly, that’s when the kids crowd the kitchen.
My Real-World Notes
- If your air fryer doesn’t have a preheat setting, just crank it on for two-three minutes while you prep the bananas—makes a difference, promise. Or maybe that’s just psychological?
- They will stick if you don’t oil your basket or use parchment. I learned this after scraping caramelized banana leftovers for days. Actually, now I just use reusable silicone air fryer liners – found these suggestions here.
- Browning happens fast. Don’t wander off to do laundry. (That’s the time I ruined a batch, oops.)
Variations I’ve Tried (Yes, Even the Flops)
- Honey drizzle: Tried this once instead of plain sugar—tasty, but made the chips sticky. A bit too much like flypaper on the fingers.
- Cocoa powder: Add a teaspoon to the cinnamon-sugar. If you like things chocolatey (my sister does), it’s a solid twist.
- Old man’s trick: My neighbor sprinkles chili powder for heat. Not for me, but hey, life is short.
- Don’t try dehydrating these for hours (trust me; they go from soft to fossilized, not crunchy).
What If You Don’t Have an Air Fryer?
I used to think you absolutely needed one of those fancy air fryers (this review page is what tipped me over to buying mine). But actually, if you’ve got an oven, just use the lowest fan/convection setting you can; it’ll work, though the chips aren’t quite as crisp, and you may have to leave them in longer (20 minutes maybe, but keep an eye on them).
How (If) These Chips Ever Last
Supposedly, you can keep these in an airtight jar or Tupperware on the counter for up to 3 days. But honestly, in my house, they never last more than a day—usually gone before dinner. So, no idea if they actually stay fresh that long. If you ever manage to stash them away, let me know how it goes, would ya?
How We Eat Them (Besides Sneaking Them Straight from the Basket)
They’re perfect in lunchboxes, but I’m partial to eating them warm, right off the rack, maybe dipped in a bit of Greek yogurt or scooped over vanilla ice cream. My kid likes dunking them in peanut butter—odd, but hey, to each their own. And if you want to get a bit fancy, a sprinkle over oatmeal is bonkers good.
Pro Tips (Learned the Hard Way…)
- I once thought I could rush the cooling step and just pile them up—turns out, hot banana chips go soft and sad. Actually, letting them cool spread out is the way to go.
- Watch closely near the end—burnt sugar does not smell fun, and burnt banana is even worse. And I should know.
- Don’t use bananas that are too mushy; they’ll turn into fruit leather, I swear.
Your Questions (I Actually Get These!)
- Do you have to use coconut oil? Nah, I just like the little flavor it adds. Vegetable or olive oil is fine. One time I made them with butter, but I ended up cleaning the air fryer basket for ages because of all the splatters!
- Can I use unripe bananas? You can, but they’re more starchy than sweet. Still crunchy, though. Depends what you’re aiming for.
- How thin should I slice them? Somewhere between a coin and a poker chip—don’t overthink it. Too thick, and they’re chewy; too thin, and you might end up with banana ash. (Ask my brother.)
- Can these go in the dehydrator? Maybe, but I think they taste better in the air fryer—the fast cook gives the edges those caramel bits I like.
- Honestly, are these as good as store-bought? I mean, they’re different—less crunchy, more banana-y, and they taste fresh (sometimes weirdly so, in a good way). It’s a win in my books.
So, slight digression, but last time I made these I was briefly distracted by my neighbor’s rant about raccoons making off with her patio cushions, and when I returned—slightly singed chips. Still edible! Maybe even tastier? Food for thought.
If you give these cinnamon-sugar air fryer banana chips a shot, I’d love to hear what you add or change—or if your family pounces on them before they’re cool enough to touch, like mine does. Snack on, friend!
Ingredients
- 3 ripe but firm bananas
- 2 tablespoons olive oil or coconut oil
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 1/4 teaspoon vanilla extract
- Pinch of salt
Instructions
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1Peel the bananas and slice them into thin, even rounds, about 1/8 inch thick.
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2In a mixing bowl, gently toss the banana slices with lemon juice and vanilla extract to prevent browning.
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3Drizzle olive oil over the banana slices and toss to coat evenly.
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4Mix sugar, cinnamon, and salt in a small bowl, then sprinkle the mixture over the banana slices and toss gently to coat.
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5Arrange the banana slices in a single layer in the air fryer basket. Air fry at 350°F (175°C) for 12-15 minutes, shaking the basket halfway through, until chips are golden and crispy.
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6Let the banana chips cool completely before serving or storing in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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