Banana Chips in the Air Fryer
Banana chips from a packet are usually fried in oil and often coated in sugar. At home, you can make crisp, naturally sweet slices from a firm banana with nothing else added. Banana chips in air fryer baskets take about 25 minutes at a low temperature, which dries the slices gently so they crisp without scorching.
- Temperature
- 120°C
- Total time
- 45min
- Prep
- 10min
- Servings
- 2
- Per serving
- 175kcal
Why the air fryer works for banana chips
Banana chips in air fryer baskets are a gentle drying process, not frying. Banana slices contain a lot of sugar and water. At 120 °C the water slowly leaves the slices while the sugars caramelise lightly, so the result is a crisp, sweet chip that tastes of banana rather than of oil. The moving air dries both sides at once, which is why you do not need to fry them.
You also get a say in how the chips turn out. Slice them thin for a crisp snack, or thicker for a chewier bite. Air fryer banana chips use only fruit, with no added sugar or oil, which makes them a good small snack for lunchboxes. The one thing to accept is the time: they cook for 25 minutes and need patience while the slices dry out.
How to make banana chips in the air fryer
Tap a time to start a timer.
- Slice thinly Peel the bananas and cut them into slices about 3 mm thick. A sharp knife or a mandoline gives even slices, and even slices dry at the same speed.
- Dip in lemon Mix the lemon juice and water in a bowl and gently turn the slices in it for 30 seconds. This slows browning and adds a little tang. Drain on kitchen roll and pat the tops dry.
- Arrange Lay the slices in a single layer in the basket, touching but not overlapping. Use a perforated sheet of baking paper if you want to stop them sticking, and cook in 2 batches in a small machine.
- Dry them out Cook at 120 °C for , turning each slice over after and again after . Take out the smaller slices first when they feel dry and lightly golden.
- Cool to crisp Slide the slices onto a plate or wire rack and leave them for . They look slightly soft when hot and become crisp as they cool.
Cooking times and temperatures
| Banana Chips | Temperature | Time |
|---|---|---|
| Banana slices, 3 mmTurn twice | 120 °C | 25 min |
| Thin slices, 2 mmWatch closely | 120 °C | 18–20 min |
| Thick slices, 5 mmChewier centre | 120 °C | 30–35 min |
| Ripe bananasChewy, not crisp | 120 °C | 30 min |
| Dehydrate settingChewy dried banana | 70 °C | 4 hr |
| With cinnamon sugarSprinkle before cooking | 120 °C | 25 min |
Times are a guide and depend on the size of the food and the power of your air fryer. See also cooking times and temperatures for all dishes.
You may also like: Frozen food in an air fryer
Tips
- Pick the right banana. Slightly underripe fruit slices cleanly and dries to a proper crisp. Spotty, soft bananas turn into sticky chews.
- Turn the slices. The undersides stay damp against the basket, so turning them twice helps both sides dry evenly. A silicone spatula works better than tongs.
- Store only when completely cool. Any warmth leaves moisture in the container, which brings the chewiness back within a day.
Serving
Banana chips make a handy topping for porridge or yoghurt, or a snack on their own. Crumble them over a bowl of ice cream or a plain dessert for texture. If you are using up a bunch of ripe bananas instead, banana muffins or banana cake are a better choice, because very soft fruit will not dry crisp. Banana chips in air fryer batches can also be mixed with nuts and seeds for a simple snack mix.
Storing and reheating
Once the chips are completely cool, store them in an airtight jar or tin at room temperature for up to 5 days. If they soften, spread them on the basket and warm at 120 °C for 3–4 minutes, then cool on a rack again. Making small batches more often keeps them at their crispest.
Variations
- Cinnamon sugar: Sprinkle ½ tsp ground cinnamon and 1 tsp caster sugar over the slices before cooking for a dessert-style snack.
- Salted: Skip the cinnamon and finish the warm chips with a tiny pinch of flaky sea salt for a sweet and salty contrast.
- Chocolate dipped: Dip half of each cooled chip in melted dark chocolate and leave to set on baking paper. Check the chocolate label if you need the snack to be vegan.
Troubleshooting
- The banana chips are chewy, not crisp
- They are too thick or not dry enough. Slice to 3 mm, cook for 5 more minutes and always let them cool on a rack, because crispness develops as they cool.
- The slices stick to the basket
- Banana is sticky when warm. Line the basket with a perforated baking paper liner or brush it lightly with oil, and loosen the slices with a spatula after 10 minutes.
- The edges burn before the middle dries
- The temperature is too high. Keep it at 120 °C, or reduce it to 110 °C if the machine runs hot, and remove the smallest slices early.
Frequently asked questions
How long do banana chips take in an air fryer?
About 25 minutes at 120 °C for slices 3 mm thick, turned twice. Thinner slices take 18–20 minutes and thicker slices 30 minutes or more.
Can you make banana chips in an air fryer without oil?
Yes. Banana chips do not need any oil, as the natural sugars and the low heat dry the slices. Only brush the basket lightly if the slices stick.
Do you need lemon juice for air fryer banana chips?
No, but it stops the slices turning dark brown and adds a little acidity. Without lemon juice the chips are slightly browner and a bit sweeter.
Can an air fryer dehydrate banana chips?
Some machines have a dehydrate setting at about 70 °C. Use that for 4 hours or more for chewy dried banana. The normal 120 °C method is faster and gives crispier chips.
Which bananas are best for banana chips?
Firm, just-ripe bananas that are yellow with no brown spots. Very ripe bananas are soft and sugary and turn chewy and sticky rather than crisp.
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