Baked Banana Chips: Actually Crispy, No Deep-Frying

Store-bought banana chips are almost always deep-fried in oil and dusted with more sugar than the banana itself provides — these are baked, need one tablespoon of oil total, and taste like actual banana rather than fried starch.

Why this recipe works

The single biggest reason homemade banana chips turn out chewy instead of crisp is rushing either the oven temperature or the time. This isn’t really baking — at 95°C (200°F), the oven is doing what a food dehydrator does, slowly drawing moisture out of the banana rather than cooking it. Turn the oven up to speed things along and you’ll bake the outside before the inside has had a chance to dry, which is exactly what produces a soft, slightly leathery chip instead of a crisp one.

Banana ripeness matters more here than in almost any other banana recipe on this site, and in the opposite direction from most of them. For banana bread or banana smoothies, riper is better. Here, a very ripe banana carries too much moisture and sugar to dry into a crisp chip — it’s more likely to end up chewy or even a little sticky. Ripe but still firm, not heavily speckled, is the sweet spot.

For the fuller picture on banana nutrition, see our banana nutrition guide.

Ingredients and how to make it

Follow the checklist and steps above. Slice as evenly as you can manage — a mandoline slicer makes this much easier than a knife if you have one, since consistent thickness across the whole batch is what determines whether every chip crisps at the same rate.

Give the slices real space on the tray. Slices touching each other trap steam between them, which slows drying and can leave the touching edges soft even after the full bake time.

Priyanka’s tip: Don’t judge doneness by how they feel warm out of the oven — banana chips continue to firm up as they cool. If a chip feels slightly soft straight from the oven but the bake time has been generous, give it 10 minutes to cool before deciding it needs more time in the oven.

Variations

Spiced. Cinnamon is the classic pairing, but a light dusting of chili powder or paprika works if you want a savoury-leaning chip instead of a sweet one.

Dehydrator method. A food dehydrator set to a low fruit setting (around 57°C/135°F) works even more reliably than an oven, since it’s built specifically for even, gentle drying — expect a similar total time or slightly longer.

Plantain chips. Plantains can be sliced and baked the same way, though they’re starchier and less sweet than banana, giving a flavour closer to a savoury chip.

Storage

Once fully cooled, store in an airtight container at room temperature for up to 2 weeks — humidity is the main enemy of crispness, so keep the container properly sealed. Freezing isn’t recommended; the chips turn soft and slightly soggy once thawed.

Frequently asked questions

Why are my banana chips chewy instead of crisp?

Almost always one of three things: the bananas were too ripe, the slices weren’t cut evenly (thicker slices stay chewy while thinner ones crisp), or they came out of the oven before fully drying through. Give them more time and confirm doneness after they’ve cooled for a few minutes, not while still warm.

Can I make these without any oil?

Yes — skipping the oil still works, though the chips will be very slightly less golden and a touch drier in texture rather than lightly glossy.

Can I use a dehydrator instead of the oven?

Yes, and it often gives more consistent results, since a dehydrator is built for exactly this kind of slow, even drying.

How ripe should the bananas be?

Ripe but still firm — yellow with little to no browning. Very ripe, heavily spotted bananas carry too much moisture and sugar to crisp properly.

Can I freeze homemade banana chips?

It’s not recommended — they lose their crispness and turn soft once thawed, since the whole point of the recipe is removing moisture, and freezing reintroduces it.