Cinnamon-Sugar Air Fryer Banana Chips are thin banana slices lightly coated with cinnamon and sugar, then air fried until golden, fragrant, and crisp around the edges. They make a simple snack with sweet banana flavor and warm cinnamon in every bite.

The key to good banana chips is slicing the bananas evenly and cooking them gently so they dry out without burning. They are easy to make in small batches and are especially good once completely cooled, when the texture becomes firmer and crispier.

Recipe at a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 15 minutes
Total Time: 45 minutes
Yield: About 2 cups banana chips
Servings: 4
Difficulty: Easy

What Makes This Recipe Work

Thin, even slices dry consistently: Keeping the banana slices close to 1/8-inch thick helps them cook at a similar rate.
A small amount of sugar adds browning: The sugar caramelizes lightly during air frying, creating a sweet, golden finish.
Cinnamon adds warmth without overpowering the banana: A modest amount seasons the chips while allowing the fruit flavor to remain noticeable.
Low-to-moderate heat helps prevent scorching: Banana sugars can brown quickly, so a gentler air-fryer temperature gives the slices time to dry.
Cooling improves the texture: The chips continue to firm as they cool, so they should not be judged for crispness immediately after cooking.

Tools for This Recipe

Air fryer
Mandoline slicer or sharp chef’s knife
Small mixing bowl
Silicone spatula or pastry brush
Parchment liner designed for air fryers (optional)
Wire cooling rack

Ingredient Notes

Cinnamon-Sugar Air Fryer Banana Chips - Preparation Phase

■ Bananas: Choose ripe but firm bananas for the best texture.
■ Granulated sugar: Fine sugar distributes evenly; you can omit it for less sweetness.
■ Cinnamon: Ground cinnamon is preferred; pumpkin pie spice can be a substitute.
■ Lemon juice: Helps limit browning; can be omitted if desired.
■ Neutral oil: Lightly coats the slices; avocado or canola oil works well.

Step-by-Step Method

Preheat the air fryer. Preheat the air fryer to 300°F (150°C) for about 3 minutes. If your model does not require preheating, you can begin with the first batch immediately.
Slice the bananas evenly. Peel the bananas and slice them into rounds about 1/8 inch (3 mm) thick. A mandoline makes it easier to keep the slices uniform, but a sharp knife works well too. Thicker slices will remain softer and require more drying time.
Prepare the cinnamon-sugar mixture. In a small bowl, combine the 1 teaspoon granulated sugar and 1/2 teaspoon ground cinnamon . Stir until evenly blended.
Season the banana slices. Arrange the banana slices in a single layer on a tray or plate. Lightly brush or toss them with the 1 teaspoon lemon juice , then lightly coat them with the 1 teaspoon neutral oil . Sprinkle the cinnamon-sugar mixture evenly over both sides, using the mixture as evenly as possible.
Arrange the first batch. Place the banana slices in the air-fryer basket in a single layer, leaving a little space between slices. Work in batches if necessary. Do not pile the slices on top of one another because overlapping traps moisture and prevents even drying.
Air fry gently. Air fry at 300°F (150°C) for 10 minutes . Carefully flip the slices with a thin spatula or tongs, then continue cooking for another 8 to 10 minutes .
Watch for browning. During the final minutes, check frequently. The banana slices should look noticeably drier, with golden-brown edges and a deeper golden color. If the edges are browning too quickly while the centers remain soft, reduce the temperature to 275°F (135°C) and continue cooking in 2- to 3-minute increments.
Cool completely. Transfer the cooked banana chips to a wire rack and let them cool for at least 15 minutes . They will become firmer as they cool. If they are still noticeably soft after cooling, return them to the air fryer at 275°F (135°C) for 2 to 4 minutes, then cool again.
Serve or store. Once completely cool, serve the banana chips immediately or transfer them to an airtight container.

Kitchen-Tested Tip

Use firm bananas rather than very ripe ones for better drying and a less chewy result.
Slice as evenly as possible; small differences in thickness can cause uneven browning.
Let the chips cool completely before deciding if they are crisp enough.

Make-Ahead and Storage Notes

Allow the banana chips to cool completely before storing.
Keep them in an airtight container at room temperature for up to 3 days .
If they soften, return them to a 275°F (135°C) air fryer for 2 to 3 minutes and let them cool completely again.

Cinnamon-Sugar Air Fryer Banana Chips - Delicious Texture

FAQ

Can I use very ripe bananas for banana chips?

You can, but firm ripe bananas work better. Very ripe bananas contain more moisture and sugar, so they take longer to dry and can become darker or chewier before they crisp.

Why are my air fryer banana chips not crispy?

They may need more drying time, especially if the slices are thicker than 1/8 inch. Let them cool completely first, then return them to the air fryer at 275°F (135°C) for a few minutes if they are still soft.

Can I make these banana chips without sugar?

Yes. Simply omit the granulated sugar.

Can I use an air fryer with a basket that is smaller?

Yes. Cook the banana slices in several batches rather than overlapping them.

Can I make these banana chips ahead of time?

Yes, but they are best within a few days. Cool them completely before storing in an airtight container to help preserve their texture.