Cinnamon‑Sugar Air Fryer Banana Chips

These Cinnamon‑Sugar Air Fryer Banana Chips are a healthy, crunchy snack that satisfies any sweet craving. I slice bananas thin, dust them with cinnamon and sugar, then air fry them to crispy perfection—no frying oil needed.

Why You’ll Love This Recipe

I love how easy and quick this recipe is—just a few simple ingredients, minimal effort, and I get a batch of crunchy treats perfect for snacking. They’re naturally sweet with a hint of cinnamon, and lighter than traditional chips. Plus, the air fryer gives them crispness without deep frying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2–3 ripe, but firm, bananas

• 1 teaspoon ground cinnamon

• 1 tablespoon granulated sugar (or coconut sugar)

• Optional: pinch of salt or a dash of nutmeg

directions

1. I slice bananas as thinly and evenly as possible—about ⅛ inch thick—using a sharp knife or mandoline.

2. I combine cinnamon and sugar in a small bowl (and salt or nutmeg, if using).

3. I gently toss banana slices in the cinnamon‑sugar mix until lightly coated.

4. I preheat the air fryer to 320 °F (160 °C) for a few minutes.

5. I arrange the banana slices in a single layer in the basket, ensuring they don’t overlap.

6. I air fry for 12–15 minutes, gently shaking the basket halfway through.

7. I check for crispness—if needed, I add 1–3 more minutes until golden and crunchy.

8. I let the chips cool completely on a wire rack—they crisp up further as they cool.

9. I store them in an airtight container once cooled.

Servings and timing

• Servings: about 4–6 servings (1 banana = ~½ cup chips, so total 1–1½ cups chips)

• Prep time: 5 minutes

• Cook time: 12–18 minutes

• Total time: 20–25 minutes

Variations

• I use coconut sugar for a deeper caramel flavor.

• For a salty‑sweet twist, I sprinkle a light pinch of sea salt after cooking.

• I add a dash of ground nutmeg or cardamom to the spice mix for warmth.

• I drizzle cooled chips with melted chocolate for a dessert version.

• To make it tropical, I replace sugar with a bit of coconut sugar and sprinkle shredded coconut.

storage/reheating

I store cooled chips in an airtight jar at room temperature for up to 1 week. To regain crispness after a few days, I re-crisp them in the air fryer at 300 °F for 1–2 minutes or until crisp again.

FAQs

Can I use very ripe bananas?

I stick with bananas that are ripe but still quite firm—overripe ones are too soft and don’t crisp well.

How thin should I slice the bananas?

I aim for about ⅛ inch thickness. Thicker slices stay soft; thinner ones cook faster and can burn—so I go for that middle thickness.

Do they crisp more as they cool?

Yes—the chips become crispier as they cool. I let them sit on a wire rack for at least 10 minutes before storing.

Can I bake them instead of air frying?

Yes—I bake in a single layer on a parchment‑lined sheet at 300 °F for about 20–25 minutes, flipping halfway through, until golden and crisp.

Is this recipe gluten‑free and vegan?

Absolutely—these chips contain no gluten or animal‑derived ingredients (assuming sugar is vegan). They’re a great snack for various diets.

Conclusion

I find these Cinnamon‑Sugar Air Fryer Banana Chips are perfect for when I want a sweet, crunchy snack without extra oil or guilt. They’re easy to make, customizable, and always disappear fast. I hope you enjoy our healthy twist as much as I do!