Easy Baked Banana Chips with Cinnamon Sugar – Addictive & Kid-Friendly
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Looking for a sweet snack that’s crisp, crave-worthy, and a little healthier than the usual suspects? These Cinnamon-Sugar Banana Chips check every box. They’re naturally sweet, gently spiced, and baked (not fried!), making them perfect for snacking, lunchboxes, or satisfying late-night munchies.
With just a few simple ingredients and some patience while they crisp up in the oven, you’ll have a batch of irresistibly crunchy banana chips that taste like a cross between banana bread and a churro.
Why I Love This Recipe
I always keep a stash of overripe bananas around, and this recipe is one of my favorite ways to use them when I’m not in the mood to bake bread. These banana chips are:
- Crispy, sweet, and spiced with cinnamon sugar.
- Oven-baked, so there’s no need for a dehydrator.
- A fantastic way to use up ripe (but not mushy) bananas.
- Perfectly packable and kid-friendly.
- Just 3–4 ingredients and hands-off cooking time.
Ingredients
- 2–3 ripe bananas (firm, yellow with a few brown spots)
- 1–2 tbsp granulated sugar
- ½ tsp ground cinnamon
- Juice of ½ lemon (optional, prevents browning)
Optional Add-Ons
- Pinch of salt for balance
- Maple sugar or coconut sugar for a refined sugar-free version
- Dash of nutmeg or pumpkin spice for fall vibes
Instructions
- Preheat oven
Set to 225°F (110°C). Line two baking sheets with parchment paper or silicone mats. - Slice the bananas
Cut bananas into ¼-inch thick rounds. Try to keep them uniform so they bake evenly. - Toss or brush
In a small bowl, mix cinnamon and sugar. Optionally brush banana slices with lemon juice. Then either toss banana slices in the cinnamon sugar or sprinkle it on after placing them on the tray. - Arrange and bake
Lay slices in a single layer without overlapping. Bake for 1½ to 2 hours, flipping halfway through, until golden and crispy. - Cool and crisp
Let chips cool on the tray—they’ll continue to firm up as they cool.
Tips for Success
- Use ripe but firm bananas. Overripe bananas will be mushy and won’t hold their shape.
- Low and slow baking helps them dehydrate instead of burn.
- Let them cool completely before storing to keep them crisp.
- Make extra—they disappear fast!
Storage & Leftovers
- Room Temp: Store cooled chips in an airtight container for up to 1 week.
- Crisp them up again: If they soften, pop them back in a 200°F oven for 10–15 minutes.
- Not freezer-friendly—these are best fresh and dry.
Serving Suggestions
Enjoy these banana chips:
- On their own for snacking
- Sprinkled over yogurt or oatmeal
- With a dip like Brownie Batter Dip
- Paired with a cold glass of Blueberry Lemonade
More Snacks You’ll Love
Craving more no-fuss, sweet snacks? Try these:
Final Thoughts
These Cinnamon-Sugar Banana Chips are a perfect example of how simple ingredients can create something truly craveable. They’re easy to make, naturally sweet, and endlessly snackable—your biggest challenge will be not eating the whole batch in one sitting.
Tried them? Tag @chefmaniac and show me how your banana chips turned out—or what fun twists you added!
Easy Baked Banana Chips with Cinnamon Sugar – Addictive & Kid-Friendly
Looking for a sweet snack that’s crisp, crave-worthy, and a little healthier than the usual suspects? These
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 2–3 ripe bananas (firm, yellow with a few brown spots)
- 1–2 tbsp granulated sugar
- ½ tsp ground cinnamon
- Juice of ½ lemon (optional, prevents browning)
- Optional Add-Ons:
- Pinch of salt for balance
- Maple sugar or coconut sugar for a refined sugar-free version
- Dash of nutmeg or pumpkin spice for fall vibes
- Instructions:
- Preheat ovenSet to 225°F (110°C). Line two baking sheets with parchment paper or silicone mats.
- Slice the bananasCut bananas into ¼-inch thick rounds. Try to keep them uniform so they bake evenly.
- Toss or brushIn a small bowl, mix cinnamon and sugar. Optionally brush banana slices with lemon juice. Then either toss banana slices in the cinnamon sugar or sprinkle it on after placing them on the tray.
- Arrange and bakeLay slices in a single layer without overlapping. Bake for 1½ to 2 hours, flipping halfway through, until golden and crispy.
- Cool and crispLet chips cool on the tray—they’ll continue to firm up as they cool.
- Tips for Success:
- Use ripe but firm bananas. Overripe bananas will be mushy and won’t hold their shape.
- Low and slow baking helps them dehydrate instead of burn.
- Let them cool completely before storing to keep them crisp.
- Make extra—they disappear fast!
- Storage & Leftovers:
- Room Temp: Store cooled chips in an airtight container for up to 1 week.
- Crisp them up again: If they soften, pop them back in a 200°F oven for 10–15 minutes.
- Not freezer-friendly—these are best fresh and dry.
- Serving Suggestions:
- On their own for snacking
- Sprinkled over yogurt or oatmeal
- With a dip like Brownie Batter Dip
- Paired with a cold glass of Blueberry Lemonade
- More Snacks You’ll Love:
- No-Bake Monster Cookie Energy Balls
- No-Bake Peanut Butter Oatmeal Bars
- Chocolate Chip Cookie Bites
- Final Thoughts:
Instructions
- Preheat oven: Set to 225°F (110°C). Line two baking sheets with parchment paper or silicone mats.
- Slice the bananas: Cut bananas into ¼-inch thick rounds. Try to keep them uniform so they bake evenly.
- Toss or brush: In a small bowl, mix cinnamon and sugar. Optionally brush banana slices with lemon juice. Then either toss banana slices in the cinnamon sugar or sprinkle it on after placing them on the tray.
- Arrange and bake: Lay slices in a single layer without overlapping. Bake for 1½ to 2 hours, flipping halfway through, until golden and crispy.
- Cool and crisp: Let chips cool on the tray—they’ll continue to firm up as they cool.
- Tips for Success: Use ripe but firm bananas. Overripe bananas will be mushy and won’t hold their shape.
- Low and slow baking helps them dehydrate instead of burn.
- Let them cool completely before storing to keep them crisp.
- Make extra—they disappear fast!
- Storage & Leftovers: Room Temp: Store cooled chips in an airtight container for up to 1 week.
- Crisp them up again: If they soften, pop them back in a 200°F oven for 10–15 minutes.
- Not freezer-friendly—these are best fresh and dry.
- Serving Suggestions: Enjoy these banana chips:
- On their own for snacking
- Sprinkled over yogurt or oatmeal
- With a dip like : Brownie Batter Dip
- Paired with a cold glass of : Blueberry Lemonade
- More Snacks You’ll Love: Craving more no-fuss, sweet snacks? Try these:
- No-Bake : Monster Cookie Energy Balls
- No-Bake : Peanut Butter Oatmeal Bars
- Chocolate : Chip Cookie Bites
- Final Thoughts: These Cinnamon-Sugar Banana Chips are a perfect example of how simple ingredients can create something truly craveable. They’re easy to make, naturally sweet, and endlessly snackable—your biggest challenge will be not eating the whole batch in one sitting.
- Tried them? Tag @chefmaniac and show me how your banana chips turned out—or what fun twists you added!
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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