Crispy Cinnamon-Sugar Chips (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 slightly underripe bananas, sliced into thin ⅛-inch rounds after peeling
02 - 1 tablespoon melted butter or coconut oil
03 - ½ teaspoon cinnamon powder
04 - 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.
03 - Turn on your air fryer to preheat it to 350°F (175°C) for 3 to 5 minutes.
04 - 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.
02 - Feel free to play around with the sugar-cinnamon mix to get your perfect flavor.
03 - Don’t let the slices touch in the air fryer—they’ll cook unevenly and might end up soggy.
04 - 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.