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When you're craving a sweet bite but want something nourishing, these Cinnamon Sugar Air Fryer Banana Chips have your back. You'll taste that toasted crunch plus warm cinnamon in just a few minutes. The air fryer does all the work, making bananas taste sweeter and helping the cinnamon sugar meld into each chip for a treat that never lasts long in my house.
I first whipped these up on a gloomy day with just two lonely bananas left. Didn't expect something so simple to totally steal the spotlight at home!
Delightful Ingredients
- Ground cinnamon: gives off warmth and really highlights the banana’s flavor. Fresh cinnamon really ups the aroma game.
- Granulated sugar: brings a sweet coating and helps the chips caramelize a bit. Try fine or organic sugar for extra crunch.
- Coconut oil or melted butter: coats the chips for even browning with just a hint of richness. For less coconut flavor, stick to mild or swap for butter.
- Firm ripe bananas: they hold their shape but are sweet enough. Find ones with only a couple spots for the best chips.
Simple Step-by-Step
- Cool and Serve:
- Let those banana chips chill on a rack after you pull them from the air fryer. They’ll harden up as they cool. Pop them into a container when fully cool or just dive in and snack right away.
- Cook the Banana Chips:
- Air fry at 300°F for 10 to 15 minutes. Flip the slices about halfway. Peek at 12 minutes—if they’re not super crunchy yet, give them another minute or two but keep an eye out since they finish up fast.
- Arrange in the Air Fryer:
- Spread out your banana coins in a single layer inside the air fryer. Don’t pile them up or they won’t crisp evenly. If your basket’s small, just make a couple rounds.
- Coat with Cinnamon Sugar:
- Stir the cinnamon and sugar together. Brush coconut oil over both sides of your banana slices, then dust with your cinnamon sugar mix. Make sure every side is covered for flavor in every bite.
- Prepare the Bananas:
- Cut up your bananas into really thin slices, about 1/8 inch thick. The thinner the better for crispness. I usually grab a mandoline but a sharp knife does the trick too.
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Cinnamon totally makes these shine. It’s cozy and sweet, and every time, it reminds me of when my niece covered the chips with cinnamon sugar—her giggles were honestly the best part.
How to Store
If you want your banana chips super crisp, let them get nice and cool first. Pop them in a glass or plastic container with a good seal. Don’t close them up if they’re even a little warm or they’ll go soft. Got soggy chips later? Give them a few minutes back in the air fryer to bring the crunch back.
Swaps and Tweaks
Don’t have coconut oil? Melted butter or avocado oil will work and keep the flavor neutral. Toss in a little pumpkin spice in place of cinnamon if you want a twist. Skipping sugar? Go for a sprinkle of stevia—just use a light hand.
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How to Serve
These banana chips are awesome as a snack, but they're also great tossed on oatmeal, sprinkled over Greek yogurt, or mixed into trail mix. Sometimes I dip them in melted dark chocolate if I’m feeling fancy.
Banana Chip Backstory
People have made banana chips for ages in places like India and the Philippines, usually deep fried and salted. This version gives a similar crispy bite, but it’s lighter with cinnamon toast flavor that everyone digs.
Common Recipe Questions
- → Which bananas make the crispiest chips?
Stick with bananas that are barely ripe and still pretty firm. Mushy ones won't crisp up, they'll just go soft.
- → Is butter okay instead of coconut oil?
Totally! If you want a richer taste, swap in melted butter for coconut oil.
- → How do I keep these chips from going stale?
Let them cool down all the way, then put the chips in a jar with a tight lid. They'll stay crunchy for about three days at room temp.
- → Can I tweak the cinnamon-sugar blend?
Of course! Change up the amount of cinnamon or sugar, or even use a different sweetener to lighten things up.
- → What if they still seem chewy?
If they're not quite crisp, pop them back in the air fryer a tiny bit longer and check often so you don't burn them.