When I first started my journey down here in Asheville, NC, shedding those extra eighty pounds, I realized I missed the satisfying crunch of my favorite Southern comfort snacks. Everything felt either loaded with sugar or just plain boring. I needed treats that tasted like home but played nice with my new, cleaner lifestyle. That’s when I dreamed up these Cinnamon sugar banana chips. Seriously, you won’t believe how easy this is—we’re talking five ingredients and under two hours before you have a batch of crispy, warm, spiced goodness on your counter. Forget those store-bought bags; this is the real deal, baked right here in my kitchen!
Why You’ll Love These Cinnamon sugar banana chips
I know you’re busy, and that’s why I put this recipe front and center. These homemade Cinnamon sugar banana chips are the perfect solution for that afternoon snack craving. They bake up beautifully, giving you that satisfying crunch without any guilt. They are miles better than anything you buy in a bag, trust me on this one!
- They are incredibly easy—you only need five main ingredients to get started!
- The low-and-slow bake guarantees a truly crunchy texture, not chewy or flimsy.
- You control the sugar and all the additives, making them a much healthier alternative to store-bought versions.
Quick Prep and Simple Ingredients
The beauty of this recipe is how little time you spend actually *doing* work. We’re talking about ten minutes of prep, max. You just need firm bananas, a touch of lemon juice to keep them bright, and the magical mix of cinnamon, sugar, and salt. That’s it! You don’t need fancy dehydrators or complicated equipment; just your oven and a little patience while they bake.
Essential Equipment for Perfect Cinnamon sugar banana chips
You don’t need a warehouse full of gadgets to make these amazing Cinnamon sugar banana chips. Honestly, the list is short, which is another reason I love them for a weeknight treat. Having these few basics ready makes the process smooth sailing!
- Sharp knife and cutting board (for slicing)
- Small bowls for mixing liquids and spices
- Pastry brush (or even a clean finger!) for applying the lemon wash
- Baking sheets (you’ll need two large ones!)
- Spatula, preferably thin, for flipping
Baking Sheet Preparation
This step is non-negotiable for easy cleanup and perfect results. You absolutely must line your baking sheets with parchment paper or silicone baking mats. If you skip this, those sugary chips will weld themselves right onto the metal, and you’ll cry into your snack later. Trust me, the paper lets them release perfectly once they cool down.
Gathering Ingredients for Cinnamon sugar banana chips
Okay, let’s talk about what you need for these incredible Cinnamon sugar banana chips. The ingredient list is so short, it feels almost criminal how good the final product is! We are relying on quality here since there are so few components. I’ve laid out exactly what I use below so you can gather everything before you even turn on the oven. Having everything measured out makes the quick prep time feel even faster.
This recipe really shines because it uses simple pantry staples, but the key is making sure your bananas are just right. You want them firm enough to hold their shape when you slice them thin—no mushy, spotty bananas here, please!
| Ingredient | Amount |
|---|---|
| Firm Bananas (slightly underripe) | 4 medium |
| Lemon Juice & Water Solution | 2 Tbsp juice + 4 Tbsp water |
| Granulated Sugar | 3 tablespoons |
| Ground Cinnamon | 1 teaspoon |
| Sea Salt | ⅛ teaspoon |
| Melted Coconut Oil (Optional) | 1 tablespoon |
Ingredient Specifications and Notes
When you’re picking out your fruit, remember the note about firm bananas. If they are too ripe, they’ll turn to mush in the oven before they get crunchy. For the topping, make sure you mix the sugar, cinnamon, and salt thoroughly so you get that perfect spiced coating on every single chip. If you want a deeper, richer flavor than plain white sugar, you can totally swap it out for coconut sugar or even maple sugar. It changes the color a bit, but oh my goodness, the flavor is amazing on these baked banana chips!
Step-by-Step Instructions: Making Cinnamon sugar banana chips
Now for the fun part—turning those firm slices into crispy perfection! Making these Cinnamon sugar banana chips is a two-temperature bake process, which sounds fancy, but it’s really just about giving them a gentle start and then finishing them off slow and low. Set your oven to 225 degrees Fahrenheit first. While that’s warming up, get your two large baking sheets lined with your parchment paper or silicone mats. We need space here; no overlapping slices allowed, or you end up with soft spots!
Preparation and Initial Coating
First things first, let’s get the bananas ready. Peel them and slice them super thin—I aim for about an eighth of an inch. Uniformity is your best friend here; if some are thick and some are thin, they won’t all be ready at the same time. Next, mix up your lemon-water solution in a small bowl. This is your secret weapon against browning, keeping those chips looking beautifully pale instead of turning dark brown too fast. Brush both sides of every single banana slice lightly with this solution.
In another small bowl, whisk together your sugar, cinnamon, and salt until it’s totally blended. Now, arrange those washed slices on your prepared sheets without any touching. Sprinkle that cinnamon sugar mixture evenly over the tops of all the chips. Don’t be shy, but try to keep the coverage even across the whole batch.
First Bake and Flip Technique
Pop those trays into the preheated oven and let them bake for a full hour. Resist the urge to peek too much! After sixty minutes, pull them out carefully. You’ll notice they’ve shrunk a bit and look slightly dry—that’s exactly what we want. Now comes the flip. Use a thin spatula, and gently turn every single chip over. This is crucial because we need the other side to dry out too.
Once everything is flipped, reduce your oven temperature down to 200 degrees Fahrenheit. This lower temperature is what draws out the moisture without burning the sugar coating we already applied.
Second Bake and Achieving Crunch
Before you put them back in, sprinkle the remaining cinnamon sugar mixture evenly over the newly flipped side of your banana chips. Pop those trays back into the 200-degree oven. They need another 45 to 60 minutes in this lower heat environment. You are looking for them to be golden brown and feel firm when you gently tap them. If they still feel slightly soft to the touch, that’s okay! The most important part of making crunchy Cinnamon sugar banana chips happens next.
Tips for Success with Baked Banana Chips
I’ve made batches that came out perfect on the first try, and batches that were a little disappointing, so trust me when I say these few tips will guarantee you get that perfect crunch every time with your Cinnamon sugar banana chips. It’s all about managing moisture and heat!
- The bananas need to be firm. If they are already soft, they will steam instead of crisping up, and you’ll end up with banana leather, which is just sad.
- Don’t rush the low-temperature bake. That second phase at 200°F is what truly dries them out to that wonderful crisp texture you expect.
- If you are using the optional coconut oil, brush it on *after* the lemon wash but *before* the first sugar sprinkle. It adds a little richness.
Mastering the Slice Uniformity
Seriously, spend an extra minute making sure every slice is the same thickness, preferably right around an eighth of an inch. If you have a thick slice next to a paper-thin one, the thin one will burn to a crisp while the thick one is still chewy. Precision slicing equals uniform baking, which equals happy snacking!
Cooling is Key to Crispness
This is where most people mess up their wonderful Cinnamon sugar banana chips. You must let them cool *completely* on the baking sheet! Do not transfer them to a wire rack right out of the oven. They set up and crisp fully as they come down to room temperature sitting on that flat, warm surface. Only move them once they are totally cool and hard.
Storing Your Homemade Cinnamon sugar banana chips
If you manage to have any leftover—which is a real challenge in my house—storage is key to keeping that satisfying crunch in your Cinnamon sugar banana chips. These are much more sensitive to humidity than regular potato chips, so you need to treat them right!
Make sure they are bone-dry and completely cool before you even think about putting them away. Pop them into an airtight container. Glass jars work wonderfully, but make sure the lid seals tight. They should stay crunchy for about five to seven days if stored properly at room temperature. Don’t try to refrigerate them; the moisture in the fridge will make them go soft fast.
| Storage Goal | Method | Duration |
|---|---|---|
| Short-Term Storage | Airtight container at room temperature | 5 to 7 days |
| Long-Term Storage | Freezing is not recommended due to texture change | N/A |
Reviving Lost Crispness
Don’t panic if your chips seem a little soft after a few days—it happens! If they lose their snap, you can bring them right back to life. Just spread them out on a clean baking sheet and pop them back into a 200°F oven for about ten to fifteen minutes. Watch them closely, and they’ll be crunchy again!
Frequently Asked Questions About Baked Banana Chips
I get so many questions about these baked treats once people try their first batch of Cinnamon sugar banana chips. They are just so versatile! Here are a few things I hear most often from my readers down here in North Carolina.
Q1. What’s the best way to slice the bananas uniformly?
I find that using a mandoline slicer gives you the most consistent results, but if you don’t have one, just take your time with a sharp knife. Consistency is everything for an even bake!
Q2. Can I Air Fry Cinnamon sugar banana chips instead of baking?
Yes, you absolutely can! If you use an air fryer, start at 300°F for about 15 minutes, shake the basket well, and then reduce the temperature to 275°F for another 10 to 15 minutes. You’ll need to watch them closely because air fryers cook faster!
Q3. Why do I need the lemon juice wash?
The lemon juice stops the natural enzymes in the banana from oxidizing, which is what causes browning. It keeps your final chips looking bright and appetizing, even after the sugar topping goes on.
Best Banana Ripeness for Chips
You want them firm, leaning toward underripe. A banana that is perfectly yellow with no brown spots is ideal. If the banana is already sweet and soft, it has too much moisture and sugar already developed, which makes it harder to dry out completely into a crisp chip texture.
Can I Air Fry Cinnamon sugar banana chips
As I mentioned above, air frying is a great option if you’re in a hurry! Just remember that air fryers are intense; you need to use a slightly lower temperature than the oven method and shake them frequently to prevent the edges from scorching before the centers dry out.
Nutritional Information Estimate
Keep in mind that all nutrition facts are estimates based on the ingredients listed and standard serving sizes. Since we are focusing on simple ingredients for these Cinnamon sugar banana chips, the fat content is naturally very low!
| Nutrient | Estimate Per Serving |
|---|---|
| Calories | 130 |
| Fat | 0.5g |
| Carbohydrates | 32g |
| Protein | 1g |
This estimate does not account for the optional coconut oil used in the recipe.
Tips for Success with Baked Banana Chips
I’ve made batches that came out perfect on the first try, and batches that were a little disappointing, so trust me when I say these few tips will guarantee you get that perfect crunch every time with your Cinnamon sugar banana chips. It’s all about managing moisture and heat!
- The bananas need to be firm. If they are already soft, they will steam instead of crisping up, and you’ll end up with banana leather, which is just sad.
- Don’t rush the low-temperature bake. That second phase at 200°F is what truly dries them out to that wonderful crisp texture you expect.
- If you are using the optional coconut oil, brush it on *after* the lemon wash but *before* the first sugar sprinkle. It adds a little richness.
Mastering the Slice Uniformity
Seriously, spend an extra minute making sure every slice is the same thickness, preferably right around an eighth of an inch. If you have a thick slice next to a paper-thin one, the thin one will burn to a crisp while the thick one is still chewy. Precision slicing equals uniform baking, which equals happy snacking!
Cooling is Key to Crispness
This is where most people mess up their wonderful Cinnamon sugar banana chips. You must let them cool *completely* on the baking sheet! Do not transfer them to a wire rack right out of the oven. They set up and crisp fully as they come down to room temperature sitting on that flat, warm surface. Only move them once they are totally cool and hard.
Storing Your Homemade Cinnamon sugar banana chips
If you manage to have any leftover—which is a real challenge in my house—storage is key to keeping that satisfying crunch in your Cinnamon sugar banana chips. These are much more sensitive to humidity than regular potato chips, so you need to treat them right!
Make sure they are bone-dry and completely cool before you even think about putting them away. Pop them into an airtight container. Glass jars work wonderfully, but make sure the lid seals tight. They should stay crunchy for about five to seven days if stored properly at room temperature. Don’t try to refrigerate them; the moisture in the fridge will make them go soft fast.
| Storage Goal | Method | Duration |
|---|---|---|
| Short-Term Storage | Airtight container at room temperature | 5 to 7 days |
| Long-Term Storage | Freezing is not recommended due to texture change | N/A |
Reviving Lost Crispness
Don’t panic if your chips seem a little soft after a few days—it happens! If they lose their snap, you can bring them right back to life. You just have to know the trick. Spread them out on a clean baking sheet and pop them back into a 200°F oven for about ten to fifteen minutes. Watch them closely, because they go from soft to perfect quickly. It’s like magic for reviving your Cinnamon sugar banana chips!
Frequently Asked Questions About Baked Banana Chips
I get so many questions about these baked treats once people try their first batch of Cinnamon sugar banana chips. They are just so versatile! Here are a few things I hear most often from my readers down here in North Carolina. I tried to cover the main concerns right here so you can get back to snacking!
Q1. How long do these chips last if I store them correctly?
If you seal them up tight in an airtight container and keep them away from humidity, your homemade Cinnamon sugar banana chips should stay delightfully crunchy for about five to seven days. Just make sure they are completely cool before you jar them up!
Q2. Why do I need to use the lemon-water wash?
The lemon juice is your anti-browning shield! It stops the bananas from oxidizing and turning dark brown while they bake. We want golden chips, not brown mush, so don’t skip that quick dip!
Q3. Is there a way to make these without refined white sugar?
Absolutely! I mentioned this in the notes, but if you swap out the granulated sugar for coconut sugar or maple sugar, you get a deeper, more complex flavor profile. It works beautifully with the cinnamon spice in these baked banana chips.
Best Banana Ripeness for Chips
You want them firm, leaning toward underripe. A banana that is perfectly yellow with no brown spots is ideal. If the banana is already sweet and soft, it has too much moisture and sugar already developed, which makes it harder to dry out completely into a crisp chip texture. Firmness equals structure when slicing!
Can I Air Fry Cinnamon sugar banana chips
As I mentioned above, air frying is a great option if you’re in a hurry! Just remember that air fryers are intense; you need to use a slightly lower temperature than the oven method and shake them frequently to prevent the edges from scorching before the centers dry out. It’s a quicker process for making your Cinnamon sugar banana chips!
Nutritional Information Estimate
I always like to give a general idea of what you’re eating when you enjoy these wonderful Cinnamon sugar banana chips. Remember, since this is a homemade recipe, these numbers are an estimate based on the ingredients listed and a standard serving size. It’s great to see how low the fat count is!
| Nutrient | Estimate Per Serving |
|---|---|
| Calories | 130 |
| Fat | 0.5g |
| Carbohydrates | 32g |
| Protein | 1g |
This estimate doesn’t factor in that optional tablespoon of coconut oil, so keep that in mind if you decide to add a little extra richness for your chips.
Tips for Success with Baked Banana Chips
I’ve made batches that came out perfect on the first try, and batches that were a little disappointing, so trust me when I say these few tips will guarantee you get that perfect crunch every time with your Cinnamon sugar banana chips. It’s all about managing moisture and heat!
- The bananas need to be firm. If they are already soft, they will steam instead of crisping up, and you’ll end up with banana leather, which is just sad.
- Don’t rush the low-temperature bake. That second phase at 200°F is what truly dries them out to that wonderful crisp texture you expect.
- If you are using the optional coconut oil, brush it on *after* the lemon wash but *before* the first sugar sprinkle. It adds a little richness.
Mastering the Slice Uniformity
Seriously, spend an extra minute making sure every slice is the same thickness, preferably right around an eighth of an inch. If you have a thick slice next to a paper-thin one, the thin one will burn to a crisp while the thick one is still chewy. Precision slicing equals uniform baking, which equals happy snacking!
Cooling is Key to Crispness
This is where most people mess up their wonderful Cinnamon sugar banana chips. You must let them cool *completely* on the baking sheet! Do not transfer them to a wire rack right out of the oven. They set up and crisp fully as they come down to room temperature sitting on that flat, warm surface. Only move them once they are totally cool and hard.
Storing Your Homemade Cinnamon sugar banana chips
If you manage to have any leftover—which is a real challenge in my house—storage is key to keeping that satisfying crunch in your Cinnamon sugar banana chips. These are much more sensitive to humidity than regular potato chips, so you need to treat them right!
Make sure they are bone-dry and completely cool before you even think about putting them away. Pop them into an airtight container. Glass jars work wonderfully, but make sure the lid seals tight. They should stay crunchy for about five to seven days if stored properly at room temperature. Don’t try to refrigerate them; the moisture in the fridge will make them go soft fast.
| Storage Goal | Method | Duration |
|---|---|---|
| Short-Term Storage | Airtight container at room temperature | 5 to 7 days |
| Long-Term Storage | Freezing is not recommended due to texture change | N/A |
Reviving Lost Crispness
Don’t panic if your chips seem a little soft after a few days—it happens! If they lose their snap, you can bring them right back to life. You just have to know the trick. Spread them out on a clean baking sheet and pop them back into a 200°F oven for about ten to fifteen minutes. Watch them closely, because they go from soft to perfect quickly. It’s like magic for reviving your Cinnamon sugar banana chips!
Frequently Asked Questions About Baked Banana Chips
I get so many questions about these baked treats once people try their first batch of Cinnamon sugar banana chips. They are just so versatile! Here are a few things I hear most often from my readers down here in North Carolina. I tried to cover the main concerns right here so you can get back to snacking!
Q1. How long do these chips last if I store them correctly?
If you seal them up tight in an airtight container and keep them away from humidity, your homemade Cinnamon sugar banana chips should stay delightfully crunchy for about five to seven days. Just make sure they are completely cool before you jar them up!
Q2. Why do I need to use the lemon-water wash?
The lemon juice is your anti-browning shield! It stops the bananas from oxidizing and turning dark brown while they bake. We want golden chips, not brown mush, so don’t skip that quick dip!
Q3. Is there a way to make these without refined white sugar?
Absolutely! I mentioned this in the notes, but if you swap out the granulated sugar for coconut sugar or maple sugar, you get a deeper, more complex flavor profile. It works beautifully with the cinnamon spice in these baked banana chips.
Best Banana Ripeness for Chips
You want them firm, leaning toward underripe. A banana that is perfectly yellow with no brown spots is ideal. If the banana is already sweet and soft, it has too much moisture and sugar already developed, which makes it harder to dry out completely into a crisp chip texture. Firmness equals structure when slicing!
Can I Air Fry Cinnamon sugar banana chips
As I mentioned above, air frying is a great option if you’re in a hurry! Just remember that air fryers are intense; you need to use a slightly lower temperature than the oven method and shake them frequently to prevent the edges from scorching before the centers dry out. It’s a quicker process for making your Cinnamon sugar banana chips!
Nutritional Information Estimate
I always like to give a general idea of what you’re eating when you enjoy these wonderful Cinnamon sugar banana chips. Remember, since this is a homemade recipe, these numbers are an estimate based on the ingredients listed and a standard serving size. It’s great to see how low the fat count is!
| Nutrient | Estimate Per Serving |
|---|---|
| Calories | 130 |
| Fat | 0.5g |
| Carbohydrates | 32g |
| Protein | 1g |
This estimate doesn’t factor in that optional tablespoon of coconut oil, so keep that in mind if you decide to add a little extra richness for your chips.
If you want to see more of my healthy creations, check out my Pinterest board!
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Cinnamon sugar banana chips: 5 Ingredient Dream
- Total Time: 1 hour 55 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Crispy Cinnamon Sugar Banana Chips baked to perfection. This recipe offers a sweet, crunchy homemade snack ready in under 2 hours using just 5 simple ingredients, making it ideal for busy weeknights. These baked chips are a healthier alternative to store-bought versions.
Ingredients
- 4 medium firm bananas, slightly underripe
- 2 tablespoons lemon juice
- 4 tablespoons water
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ⅘ teaspoon sea salt
- 1 tablespoon coconut oil, melted (Optional)
Instructions
- Preheat your oven to 225°F. Line two large baking sheets with parchment paper or silicone baking mats.
- Mix the lemon juice and water in a small bowl to create a lemon-water solution that prevents browning.
- Peel the bananas and slice them into thin, even rounds, about ⅘ inch thick.
- Arrange banana slices in a single layer on the prepared baking sheets, ensuring they do not overlap.
- Brush each banana slice lightly with the lemon-water mixture on both sides.
- Combine the sugar, cinnamon, and salt in a small bowl. Sprinkle this mixture evenly over the banana slices.
- Bake for 1 hour. Carefully flip each banana chip over with a thin spatula. Reduce the oven temperature to 200°F.
- Sprinkle the remaining cinnamon sugar on the flipped side. Bake for an additional 45 to 60 minutes until the chips are golden and crispy.
- Let the chips cool completely on the baking sheet to achieve maximum crunchiness before serving.
Notes
- Choose firm, slightly underripe bananas for easier slicing.
- Slice bananas uniformly so they bake evenly.
- Chips continue to crisp as they cool; remove them when slightly soft.
- Store completely cooled chips in an airtight container for up to 5 to 7 days.
- If chips lose crispness, return them to a 200°F oven for 10 to 15 minutes.
- For a deeper flavor, substitute white sugar with coconut or maple sugar.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: Per serving
- Calories: 130
- Sugar: Not specified
- Sodium: Not specified
- Fat: 0.5g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 32g
- Fiber: Not specified
- Protein: 1g
- Cholesterol: Not specified
