Sweet Cinnamon Air Fryer Banana Chips

Sweet Cinnamon Air Fryer Banana Chips are a crispy, naturally sweet snack that’s perfect for guilt-free munching. I love how easy they are to make using just a few ingredients and no added oil. With a hint of cinnamon and a gentle crunch, these banana chips are a wholesome alternative to store-bought snacks—and they’re made right in the air fryer.

Why I Love This Recipe

I love this recipe because it transforms overripe bananas into a delicious, crunchy snack without any frying or preservatives. The air fryer does all the work, giving me perfectly golden banana chips in under 30 minutes. They’re gluten-free, vegan, and naturally sweet, making them ideal for clean snacking or adding to trail mix, cereal, or smoothie bowls.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ripe but firm bananas
• Ground cinnamon
• Lemon juice
• Optional: coconut sugar or maple syrup for extra sweetness

Directions

1. Prep the bananas: I peel the bananas and slice them into thin, even rounds—about 1/8 inch thick for crispier chips.

2. Toss with flavor: I gently toss the banana slices in a mix of lemon juice and cinnamon. If I want a sweeter chip, I sprinkle a little coconut sugar or drizzle a touch of maple syrup.

3. Arrange in the air fryer: I place the banana slices in a single layer in the air fryer basket, making sure they don’t overlap.

4. Air fry: I set the air fryer to 300°F (150°C) and cook the banana chips for 12–15 minutes, flipping them halfway through. I keep an eye on them toward the end to prevent burning.

5. Cool and crisp: I let the chips cool for 5–10 minutes—they crisp up more as they cool.

Servings and Timing

• Servings: Makes about 2 servings

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Total Time: 20 minutes

Variations

• Spiced version: I add a pinch of nutmeg or pumpkin spice for extra warmth.

• Savory twist: I skip the cinnamon and toss the slices with a little sea salt and smoked paprika.

• Caramel-style chips: I coat the bananas lightly in maple syrup and cinnamon before air frying for a sweeter, caramelized finish.

• Extra crispy: I slice the bananas ultra thin and extend the air fry time by 2–3 minutes, checking frequently.

Storage/Reheating

I store cooled banana chips in an airtight container at room temperature for up to 3 days. If they lose crispness, I pop them back into the air fryer at 300°F (150°C) for 2–3 minutes. These chips are best eaten fresh but can be revived with a quick re-crisp.

FAQs

Can I use overripe bananas?

I recommend using ripe but firm bananas—not too soft or mushy. Overripe bananas are better for baking than chips.

Why are my banana chips chewy instead of crispy?

Thicker slices or undercooking can lead to chewy chips. I slice them thin and give them enough time to crisp fully, and let them cool before judging texture.

Can I make these chips without lemon juice?

Yes, but the lemon juice helps preserve the color and adds a touch of brightness. I can skip it if I don’t mind a darker chip.

Do I need to preheat the air fryer?

Not always, but I preheat it for a couple of minutes to ensure even cooking and better crisping.

Can I make a big batch?

I work in batches if I want more chips. Overcrowding the air fryer basket prevents crisping, so I keep the slices in a single layer for best results.

Conclusion

Sweet Cinnamon Air Fryer Banana Chips are one of my favorite healthy snacks—simple to make, naturally sweet, and full of flavor. Whether I’m satisfying a sweet craving or prepping a light snack for the week, these crunchy chips always deliver. With just a handful of ingredients and no oil required, they’re a clean, delicious treat I keep coming back to.