Introduction

Cinnamon-sugar air fryer banana chips are a deliciously sweet and crispy snack that’s easy to make at home. Using ripe but firm bananas and a simple cinnamon-sugar coating, these chips offer a perfect balance of flavor and crunch without any added preservatives.

A close-up view of a pile of thin, round banana chips coated evenly with a layer of fine sugar and cinnamon powder, giving them a golden-yellow base with brown specks and a slightly shiny texture. Each chip shows the detailed banana center with darker brown spots in the middle, layered loosely on each other, creating a textured, crunchy look. The chips are set in a white bowl with a subtle speckled pattern, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium ripe bananas (firm, yellow with minimal spotting)
1 tablespoon coconut sugar or brown sugar
½ teaspoon ground cinnamon
Cooking spray (optional)

Instructions

Step 1: Peel the bananas and slice them into uniform thin rounds—about 1/8 inch thick is ideal. Thin slices ensure even cooking and crispness.
Step 2: Preheat your air fryer to 330°F (165°C). Lightly spray the basket with cooking spray or line it with perforated parchment for easy cleanup.
Step 3: In a small bowl, combine the coconut or brown sugar with the ground cinnamon. Set aside.
Step 4: Place the banana slices in a mixing bowl and gently toss with the cinnamon-sugar mixture until lightly coated.
Step 5: Lay the banana slices in a single layer in your air fryer basket or tray, making sure they don’t overlap. Air fry for 10–14 minutes, flipping halfway through.
Step 6: Check for crispness. The chips are ready when golden brown and crisp at the edges. Some may need an extra 2–3 minutes depending on thickness and air fryer model.
Step 7: Let the chips cool on a wire rack for 5–10 minutes. They’ll crisp up even more as they cool.

Tips & Variations

Use firm bananas to avoid mushy chips; overripe bananas won’t crisp well.
Slice bananas evenly for consistent cooking and to prevent burning.
Do not overcrowd the air fryer basket; cook in batches for best airflow and crispness.
Try sprinkling a pinch of nutmeg or a dash of vanilla powder for a flavor twist.

Storage

Store cooled banana chips in an airtight container at room temperature for up to 3 days. To maintain crispness, avoid storing in damp or humid environments. Reheat briefly in the air fryer at 300°F (150°C) for 2–3 minutes if they lose crunch.

How to Serve

A black basket lined with white parchment paper holds a large pile of golden brown plantain chips, each chip coated evenly with granulated sugar, giving them a slightly sparkly texture. The chips are thin, round, and fried to a perfect crisp with some darker spots adding depth to the golden color. The basket is set on a white marbled surface which adds a clean and bright contrast to the warm tones of the chips. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use overripe bananas for these chips?

It’s best to use firm, yellow bananas with minimal spotting. Overripe bananas tend to be too soft and can turn mushy rather than crisp when air fried.

Can I make these banana chips without an air fryer?

Yes, you can bake them in a conventional oven at 225°F (110°C) for about 1.5 to 2 hours, flipping halfway, until they are golden and crisp. The air fryer just speeds up the process and gives even crispness.