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3-Ingredient Cinnamon Sugar Banana Chips

Transform perfectly ripe bananas into golden, shatteringly crisp chips with just three humble ingredients. This simple low-and-slow baking method creates a wholesome, portable snack that rivals any store-bought version, with a warm cinnamon-sugar coating and a satisfying crunch.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings: 4
Course: Dessert, Snack
Cuisine: American
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe bananas firm, with some brown spots
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon ground cinnamon

Equipment

  • Oven
  • 2 large baking sheets
  • Parchment paper
  • Sharp Knife or Mandoline
  • Small bowl
  • Whisk
  • Fine-mesh sieve
  • Wire rack
  • Airtight container

Method
 

  1. Preheat your oven to 200°F (93°C) and line two large baking sheets with parchment paper.
  2. Peel the bananas and slice them into uniform rounds about 1/8-inch thick using a sharp knife or mandoline.
  3. In a small bowl, whisk together the sugar and cinnamon. Place banana slices in a single layer on the prepared sheets, then use a fine-mesh sieve to dust the cinnamon sugar evenly over the tops. Flip each slice and dust the other side.
  4. Bake for 2 to 2.5 hours, rotating the pans halfway through, until the chips are dry to the touch and peel easily off the parchment (they will still be slightly pliable but will crisp as they cool).
  5. Turn the oven off and leave the chips inside with the door slightly ajar for an additional 30 minutes. Transfer to a wire rack and cool completely before serving or storing.

Notes

Slice bananas evenly to ensure consistent texture. Do not overcrowd the baking sheet, as trapped steam prevents crispiness. For best results, bake low and slow; rushing at high heat will brown the sugar before the moisture evaporates. In humid climates, chips may soften; re-crisp in a 200°F oven for 15 minutes. Store in an airtight container with a silica gel packet to maintain crunch for up to a week. For variations, try adding a pinch of salt, swapping in coconut sugar, or drizzling with melted dark chocolate after cooling.