Cinnamon-Sugar Air Fryer Banana Chips

Okay, so here’s the deal: I didn’t set out to make these banana chips. I just had two bananas sitting on the counter that were… not quite ready for banana bread but definitely not great for eating plain. Too firm, kind of chalky. I didn’t want to waste them, and honestly, I was just craving something sweet but not “dessert” sweet — you know what I mean?
So I grabbed the air fryer because, let’s be real, I use that thing for everything now. I sliced the bananas, tossed them in a little coconut oil and cinnamon-sugar, and popped them in. I wasn’t expecting much, but when they came out? Oh my god. Warm, caramelized edges, a little crunch on the outside, still a bit chewy in the middle — basically like a cozy hug in snack form.

The smell was the best part — like cinnamon toast and banana pancakes had a baby. The whole kitchen smelled like comfort. I ended up standing there, eating half of them straight off the cooling rack, trying to convince myself I was “just testing one more.” Spoiler: I was not testing. I was snacking.

They’re simple, they’re fast, and they actually feel a little special. Perfect for when you want something cozy in under 20 minutes, or when you just need a break and a little sweetness that doesn’t involve baking a whole cake.

Ingredients

2 firm, slightly underripe bananas

1 tablespoon melted coconut oil or unsalted butter

1 tablespoon granulated sugar

½ teaspoon ground cinnamon

Instructions

1. Cool and enjoy.
   Move them onto a wire rack to cool completely. They’ll crisp up even more as they cool, which is honestly kind of magical.
   Eat them plain, dip them in yogurt, sprinkle them on oatmeal, or just eat them with your fingers standing in the kitchen — zero judgment.
2. Preheat the air fryer.
   Set it to 300°F (150°C) and let it warm up for about 5 minutes while you get everything ready.
3. Slice the bananas.
   Peel and slice them into thin rounds — about ⅛ inch thick. Try to keep them close in size so they cook evenly. If they’re too thick, they’ll be chewy; too thin and they can burn.
4. Mix the coating.
   In a small bowl, stir together the sugar and cinnamon. In another bowl, toss your banana slices gently with the melted coconut oil or butter until just coated.
5. Coat with cinnamon-sugar.
   Sprinkle the cinnamon-sugar over the bananas and toss again. Be gentle — they’re soft, and you don’t want to smash them.
6. Arrange and air fry.
   Lay the banana slices in a single layer in the air fryer basket. Don’t overlap — work in batches if you need to. Air fry for about 15 minutes total, flipping halfway through. Watch them closely during the last few minutes — they can go from golden to burnt pretty fast.

Recipe FAQs

1: My banana chips turned out chewy instead of crispy — what did I do wrong?
Totally normal on your first try. Usually, it’s because the slices were too thick or the air fryer temperature was a bit off. Try cutting them thinner next time, or give them a few more minutes. They also crisp up more as they cool — don’t judge them right out of the fryer.

2: Can I make these without an air fryer?
Yep! You can bake them in the oven. Line a baking sheet with parchment, bake at 225°F (110°C) for about 1½–2 hours, flipping halfway through. They won’t get quite as crisp, but they’ll still be delicious.

3: Can I use really ripe bananas?
I wouldn’t. Super ripe bananas get mushy and stick to everything. You want firm ones — not green, but not brown either. Slightly underripe is perfect because they hold their shape and get that nice chewy crunch.

4: What can I use instead of sugar?
You can skip the sugar and just use cinnamon if you want something lighter, or use coconut sugar for a caramel-y flavor. I’ve also tried brushing the bananas with maple syrup — it makes them sweeter and a little stickier, which I kind of love.

5: How long do they stay crispy?
Honestly, not that long — mostly because they don’t last. But if you have leftovers, store them in an airtight container at room temperature. They’ll stay decent for a day or two. If they soften up, you can pop them back in the air fryer for a few minutes to crisp them again.

Cinnamon-Sugar Air Fryer Banana Chips

Recipe by Salma Recipe

Course: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 firm, slightly underripe bananas

• 1 tablespoon melted coconut oil or unsalted butter

• 1 tablespoon granulated sugar

• ½ teaspoon ground cinnamon

Directions

• Cool and enjoy.
• Move them onto a wire rack to cool completely. They’ll crisp up even more as they cool, which is honestly kind of magical.
• Eat them plain, dip them in yogurt, sprinkle them on oatmeal, or just eat them with your fingers standing in the kitchen — zero judgment.
• Preheat the air fryer.
• Set it to 300°F (150°C) and let it warm up for about 5 minutes while you get everything ready.
• Slice the bananas.
• Peel and slice them into thin rounds — about ⅛ inch thick. Try to keep them close in size so they cook evenly. If they’re too thick, they’ll be chewy; too thin and they can burn.
• Mix the coating.
• In a small bowl, stir together the sugar and cinnamon. In another bowl, toss your banana slices gently with the melted coconut oil or butter until just coated.
• Coat with cinnamon-sugar.
• Sprinkle the cinnamon-sugar over the bananas and toss again. Be gentle — they’re soft, and you don’t want to smash them.
• Arrange and air fry.
• Lay the banana slices in a single layer in the air fryer basket. Don’t overlap — work in batches if you need to. Air fry for about 15 minutes total, flipping halfway through. Watch them closely during the last few minutes — they can go from golden to burnt pretty fast.