Ingredients

Scale

(Makes 2–3 servings)

Banana chips:

2 large firm bananas (not overripe—yellow with green tips)
1 tbsp lemon juice (to prevent browning + add brightness)

Cinnamon-sugar coating:

1½ tbsp granulated sugar (or monk fruit blend for blood sugar friendly)
¾ tsp ground cinnamon
Pinch of salt

Optional boosts (you’ll love these!):

Sweet-salty crunch: Light sprinkle of flaky sea salt after baking (you love this combo!)
Extra spice: Pinch of cayenne for sweet heat
Nutty depth: Light spray of coconut oil before baking

Instructions

1. Prep bananas:

Preheat oven to 225°F (110°C)—low and slow = crispiness!
Slice bananas paper-thin (⅛” thick) using a mandoline (highly recommended).
Toss slices immediately with lemon juice to prevent browning.

2. Coat & arrange:

Mix sugar, cinnamon, and salt in a bowl.
Drain excess lemon juice from bananas; toss gently with cinnamon-sugar.
Arrange slices in a single layer on parchment-lined baking sheets (no overlapping!).

3. Bake low & slow:

Bake 1 hour 45 min – 2 hours, flipping halfway, until deep golden and crisp.
Air fryer option: 300°F (150°C) for 12–15 min, shaking every 5 min (watch closely—they burn fast!).

4. Cool & store:

Cool completely on rack (they crisp as they cool). Store in airtight container.

💡 Pro Tips for Perfection:
✅ Use FIRM bananas—overripe = chewy, not crisp.
✅ Slice uniformly thin—mandoline ensures even cooking.
✅ Low oven temp is key—high heat = burnt edges, soggy centers.
✅ Blood sugar friendly (you love this!):
→ Use monk fruit blend instead of sugar
→ Net carbs: ~12g/serving
✅ Keto version:
→ Skip sugar entirely—use 1 tsp cinnamon + ¼ tsp stevia powder
→ Lightly spray with coconut oil for richness
→ Net carbs: ~4g/serving
✅ Storage:
→ Keep in airtight container 5 days (add silica packet to prevent softening)
→ Freeze 3 months for longer shelf life

Prep Time & Nutrition (per serving, blood sugar friendly version):