Crispy Cinnamon-Sugar Chips (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 slightly underripe bananas, sliced into thin ⅛-inch rounds after peeling
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1 tablespoon melted butter or coconut oil
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½ teaspoon cinnamon powder
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1 tablespoon sugar (granulated or coconut)
# Instructions:
01 -
Chop the peeled bananas into small, thin wheels, about ⅛-inch thick for consistency.
02 -
In a little bowl, stir together cinnamon and sugar. Toss banana slices lightly with melted butter or coconut oil, then sprinkle the sugar-cinnamon mix over them so they’re fully covered.
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Turn on your air fryer to preheat it to 350°F (175°C) for 3 to 5 minutes.
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Lay the banana slices flat in the fryer basket, making sure they’re spaced out. Cook for about 8–10 minutes, turning them over halfway, until crispy and golden brown.
05 -
Place the warm chips on a cooling rack—this lets them crisp up as they rest. Once cooled, eat immediately or seal them up for later.
# Notes:
01 -
Make sure the bananas are a little firm—they’ll hold up better during cooking.
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Feel free to play around with the sugar-cinnamon mix to get your perfect flavor.
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Don’t let the slices touch in the air fryer—they’ll cook unevenly and might end up soggy.
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The chips might be a bit soft when they come out, but they’ll crisp up after cooling.
05 -
Keep the chips fresh for up to 3 days by storing them in a sealed container at room temperature.