baked banana chips

We are a green banana household. If there is one brown spot on our bananas, or even if the skin is too yellow, neither Dave nor I will eat them. Usually we gobble them up before they reach that point, but occasionally we don’t get to them and I hate to see them go to waste. The temptation is to bake them into something that tastes great but is rotten for my hips—overripe bananas make the most fantastic breads and muffins. But when you’re adding massive amounts of butter, flour and sugar to bananas just so they don’t go to waste, you have serious problems (I do).

I think I’ve come up with a compromise: baked banana chips. Sweet, easy to make, easy on the hips and my toddler loves them. Take that, brown bananas.

They don’t require a ton of fattening ingredients. Just lemon juice (to prevent browning), cinnamon and salt (both optional, but I find they enhance the flavors nicely).

Slice the bananas very thinly. I’m talking about 1/8″— thick enough that you can still handle them but thin enough that the moisture will bake out easily.

Dilute the lemon juice with a little water…

…and brush across the banana slices.

Lightly sprinkle with cinnamon and kosher salt. Bake at 200F for about 2 hours, turning after 90 minutes. Let cool for a few hours (the longer you wait the crispier they will become).

A perfectly sweet treat. Not as crispy and crunchy as the banana chips in the bulk foods aisle, but more flavorful and less fattening.Lucy loves them plain or with a tiny smear of peanut butter sandwiched in between two slices.

If you’re a picky banana eater, give these a shot. Your guilty banana-wasting conscience (and your hips) will thank you.


P.S. Still no baby. My cankles are epic.

Baked Banana Chips

Prep Time: 10 minutes Bake Time: 2 hours

  • 2 overripe bananas
  • Non-stick cooking spray
  • 1 tbsp lemon juice
  • 1 tbsp water
  • Cinnamon
  • Kosher salt

1. Preheat oven to 200F. Slice bananas very thin (roughly 1/8″-1/4″) and place on baking sheet lined with parchment paper or Silpat and sprayed with non-stick cooking spray. Stir together lemon juice and water and brush over banana slices. Lightly sprinkle with cinnamon and salt, then turn slices over and repeat.

2. Bake for 90 minutes, turn slices, and bake for 30 minutes more. Let cool completely (the longer you let them cool the crispier they will become). Store in an airtight container.


  1. Oh yum! C would love these since she’s such a fan of bananas.

  2. Teresa (Bretts mom) says:

    Sounds Yummo and I don’t believe that you have cankles!

  3. Juliana Caton says:

    I am a picky banana eater but the other way around, I wont touch green ones (they are all slimy and dont have much taste), but I still love banana chips, these look great!

  4. I tried these this morning. They’re fantastic!

  5. As a fellow green-banana eater, I’m excited for this recipe! Yum! đŸ™‚

  6. All of the banana chips sold in stores are processed in a plant with nuts (we can’t eat nuts) I don’t want to spend money on a dehydrator so this little post is going to serve me well.

  7. I just make some. Cooked with at 250F and when I went to check on them they were all burned after only one hour and twenty minutes- on the bottom rack! The non-black ones taste pretty good though. I wold just keep a more careful eye on them next time and turn the temperature down a bit.

  8. I tried making these exactly as recipe says but after 90 minutes when I went to turn they looked and tasted burnt. What did I do wrong?

  9. 200 degrees or 250 degrees for 2 hours? You mentioned both temperatures, I don’t know which one to use, help please and thank you for the recipe.

    • rainyd01 says:

      Thank you for noticing that typo, Fran! It is 200 degrees. Enjoy! Make sure to use parchment or Silpat–crucial to success.


  1. […] we get into the uber-easy recipe, I have to give it up to Rainy Day Gal for rocking my whole world with her oh-so-simple banana chips […]

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