How to Air Fry Banana Chips

Slightly underripe or just-ripe bananas work best. Overripe bananas contain too much sugar and moisture — they caramelize and stick rather than crisping up. Peel and slice into 1/8-inch rounds.

Toss slices lightly with a thin coating of coconut oil. Dust with cinnamon and a pinch of salt, or chili powder and lime zest for a savory variation. Avoid heavy sugar coatings as they burn at low heat.

Lay slices in a single layer — no overlapping. Air fry at 300°F (150°C) for 10–14 minutes, flipping halfway through. They should look dry and slightly golden. Cool on a rack for 5 minutes before tasting — they crisp considerably as they cool.

Store completely cooled chips in an airtight container at room temperature for up to 3 days. Any residual moisture will soften them overnight; if that happens, air fry at 300°F for 3–4 minutes to re-crisp.

What temperature for air fryer banana chips?

Air fry banana chips at 300°F (150°C). Low heat dries the slices slowly so they crisp without burning. The natural sugars in banana are very prone to scorching, so resist increasing the temperature.

How long to cook banana chips in air fryer?

Air fry thin banana slices for 10–14 minutes at 300°F. Flip halfway through for even drying. Like apple chips, they continue to crisp as they cool — remove them when they feel firm but not yet crunchy and let rest on a rack.

Tips for crispy air fryer banana chips?

Use slightly underripe bananas — ripe fruit is too soft and sugary, causing sticking and burning. Slice to a uniform 1/8-inch thickness using a mandoline. A light spray of cooking oil helps the chips crisp evenly and prevents sticking to the basket.