These 2 Ingredients Oven Baked Banana Chips are super easy to make with no dehydrator, no oil and no sugar - just fruit. They make a deliciously crunchy little sweet treat that your kids will love to snack on!
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Why we love this recipe
These Banana Chips are simply made in the oven without a dehydrator. They are seriously easy to make with only 2 ingredients and can be kept for a couple of weeks!
- They are a great snack made with no added sugar - only fruits.
- These banana chips are vegan, gluten-free, dairy-free, nut-free and soy-free.
- No need for any special equipment or dehydrator - they are simply slowly baked in the oven!
- They make a great make-ahead treat that does not need to be refrigerated, so it will be perfect for the lunchbox or a snack on the go.
Ingredients
You will only need two ingredients to make these banana crisps (scroll down to recipe card for all quantities):
- Bananas: use a slightly ripe fruit that is not too soft yet. A slightly ripe fruit will give you a nice natural sweetness, but you should be able to slice them easily and they should hold their shape.
- Lemon Juice: it is used to balance the sweet flavour of bananas, help the caramelisation of the fruit as well as preserve it.
3 Small to Medium Bananas will make about 1 cup of chips. They do reduce a lot in the oven, so feel free to double quantities if needed.
Optional Additions
There are many other ingredients you can add to flavour your fruit chips as well if you want:
- Sprinkle a little bit of Cinnamon, Ginger or your favourite Spice over the fruit slices.
- Mix a little bit of Vanilla Extract with the Lemon Juice before brushing it over the bananas.
- Top the banana slices with some Cocoa Powder.
How to make Oven Baked Banana Chips
- Preheat your oven on 100'C/215'F and prepare a flat baking tray with baking paper or a baking mat.
Depending on the size of your tray / oven, yo might need to use two trays.
- Photo 1: Cut the Bananas into thin Slices, about 1/2 cm thick (1/5 inch). You can cut them straight, or go on a bit of an angle like I did here for more "elongated" chips.
- Photo 2: Place the slices on the prepared tray, leaving a little bit of room between each slice.
- Photo 3: Using a small pastry brush, brush a little bit of Lemon Juice over each slices. Flip them over and brush the other side as well.
- Place in the oven to slowly bake for 1 to 1,5 hours. The banana slices should be slightly firm and hold their shapes when you lift them. If they break apart when you try to move them, they need a little bit longer in the oven.
- Flip each slice over and bake for another 30 minutes.
The exact baking time will depend on the ripeness of the fruits, how thick you cut them as well as the consistency you are after. I bake them for a total of 2 hours for crispy chips, but if you are after a more chewy texture, 1,5 hours should be sufficient.
- Take out of the oven and leave to cool down completely before removing them from the tray. They might stick to the paper if still too warm. If needed, gently lift them up from one side use a small knife.
The banana chips will continue to harden while they cool down, so do not worry if they still appear to be a bit soft when just out of the oven.
Recipe FAQs
The bananas should be just slightly ripe and not too firm. Very firm, unripe bananas won't taste sweet at all. Bananas that are too ripe will break apart or get smushed when you try to slice them. They should be able to hold their shapes once sliced.
I slices these bananas to be 5 mm or 1/5 inch thick.
Because the slices will shrink a lot in the oven, I do not recommend slicing them thinner than that. You can cut them thicker if you want, but make sure to adjust the baking time as they will need to bake for longer.
The exact baking time will vary based on the ripeness of the fruit, how thick they are cut and your oven. Make sure to keep an eye on them; they will appear to brown or burn quickly if your oven is too hot.
You can also adjust the baking time to the texture you are after. For crispy chips, I baked them for 1,5 hours on one side then 30 minutes on the other side. You can reduce the first baking time to 1 hour if you want more chewy chips, but you might struggle to turn them over as they might still be a bit soft.
Note that the chips will continue to harden as they cool down once out of the oven.
Tips for Success
- Make sure to brush the lemon juice over each slices and on both sides. The lemon juice prevents the fruits from browning too much and also bring a bit acidity to balance the very sweet flavour of baked bananas.
- These banana chips need to be baked slowly, at a low temperature. If your oven tends to run a bit hot, slightly decrease the recommended oven heat. If too hot, they will burn and not crisp.
- Because all ovens are different, check on them regularly and reduce the heat if required. After about an hour, try to flip one of the slice; if it seems to break apart, they are not baked enough. If they seem hard to the touch and hold their shape when you flip them, it is time to bake the other side.
Storing & Freezing
Once completely cool, transfer them into an air-tight container and store in a cool, dark spot. They will last for a couple of weeks when properly stored.
I do not recommend freezing them.
More Healthy Snacks
- Banana Peanut Butter Oatmeal Cookies
- Raspberry Bliss Balls
- Pear and Banana Muffins
- Raspberry Baked Oatmeal Cups
- Strawberry Bliss Balls
Recipe
Baked Banana Chips
Ingredients
- 3 Bananas, small to medium size
- 2 tablespoon (30ml) Lemon Juice, or as required
Instructions
- Preheat your oven on 100°C / 215°F and prepare a large baking tray with baking paper or a baking mat. You might need two trays depending on the size of your oven.
- Cut the Bananas into thin slices about 5mm (1/2 cm) or 1/5 inch thick. Place them on the prepared tray, leaving a bit of space between each slices.
- Using a small pastry brush, brush a little bit of the Lemon Juice on both sides of each slice.
- Put in the oven for 1 to 1,5 hours (see note 1). Take out of the oven and flip each slice over, then put back in the oven for another 30 minutes (see note 2).
- Take the tray out of the oven and leave to cool down completely before removing the banana chips from the tray. Transfer into an air-tight container and store up to 2 weeks in a dark, cool spot.
Notes
- Bananas: use a fruit that is slightly ripe but not too soft yet for a nice natural sweetness. They should hold their shape when sliced.
- The exact baking time may vary based on the ripeness of your bananas, how thick they are cut and the exact temperature of your oven. The banana slices should be slightly firm and hold their shapes when you flip them.
- If the chips break apart when you try to flip them, they need a little bit longer in the oven. If the slices appear to stick to the baking paper, use a small sharp knife to lift them up.
Nutrition
Baked Banana Chips Story
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