Crispy homemade banana chips — baked or dehydrated, with no added sugar needed.
⏱ 3 min readEasyUpdated June 2026
Quick Answer
Slice bananas 3mm thin. Toss with a squeeze of lemon juice. Bake at 120°C for 1.5–2 hours, flipping halfway, until dry and crisp. They crisp up further as they cool. Or use a dehydrator at 57°C for 8–12 hours.
Baked Banana Chips
3–4 firm but ripe bananas (slightly underripe are crispier — very ripe bananas become sticky)
Juice of 1 lemon
Optional: pinch of cinnamon, light sprinkle of salt
1
Preheat oven to 120°C and line a tray
Low and slow is the key to crispy banana chips. Higher temperatures cook the outside before the moisture inside can escape, resulting in soft or chewy chips rather than crisp ones. Line a baking tray with baking paper.
2
Slice bananas 3mm thin and coat with lemon juice
Peel and slice bananas into 3mm rounds — a mandoline slicer produces the most even slices, or use a sharp knife. Place in a bowl with lemon juice and toss gently — the acid prevents browning and adds a slight flavour contrast to the sweetness.
3
Spread in a single layer and bake 1.5–2 hours
Arrange slices in a single layer on the lined tray with no overlapping. Bake for 1 hour, then flip each slice, and bake for a further 30–60 minutes until dry to the touch and lightly golden. Timing varies with oven and banana thickness.
4
Cool on the tray — they crisp as they cool
The chips may still feel slightly flexible when hot. Leave on the tray to cool completely before testing for crispness — they firm up significantly as they cool. If still soft after cooling, return to the oven for another 15–20 minutes.
Dehydrator methodIf you have a food dehydrator: arrange slices on the dehydrator trays, set to 57°C and dehydrate for 8–12 hours until crisp. Dehydrated banana chips have a superior texture to oven-baked as moisture is removed more evenly and slowly. The investment in a dehydrator ($60–150) is worthwhile if you regularly make dried fruits, jerky or herbs.
Frequently Asked Questions
Most likely causes: the oven temperature was too high (use 120°C, not higher), the slices were too thick (3mm is the target), the bananas were too ripe (slightly underripe bananas have less moisture and crisp better), or they needed more time. If still chewy after 2 hours: reduce oven to 100°C and continue for another 30–60 minutes. Leaving oven door slightly ajar helps moisture escape.
Store in an airtight container at room temperature for up to 2 weeks. In very humid weather, the chips may absorb moisture from the air and soften — place a silica gel packet in the container to absorb excess moisture, or recrisp in a 100°C oven for 15 minutes. Do not refrigerate — the humidity in the fridge makes them go soft quickly.