Banana Chips

by Sharon on July 11, 2013


If you’re looking for something sweet, something chewy then this simple little treat is for you. Banana Chips! Bananas are naturally sweet, and when they are baked they take on a ‘candied’ consistency. It doesn’t take many of these to satisfy your sweet tooth and you can feel good about snacking on quality, whole foods.

First, you need a banana. I like bananas at about this stage of brown-ness:


Equal ratio of brown spots to yellow. Don’t let the brown get out of control, though. You don’t want to open a banana peel full of mushy goo. Gross. I used 2 bananas for this recipe but, if you have more than 2 brown bananas, peel the others and freeze them in a container to throw in smoothies!

Slice the bananas into 1/4 inch rounds and place them on a parchment lined baking sheet. They don’t need to be spread apart as they won’t expand at all.


Squeeze the juice of half a lemon over your sliced bananas.


Pop into your pre heated oven and slowly dehydrate them for 2-3 hours. It takes a while but the oven temperature is really low. The point isn’t to cook the bananas but to take the moisture out of them (think dried fruit). If you have a dehydrator that would be perfect. And I’m jealous of you. Of both the dehydrator and the counter space required for one. Jealous.

Keep your eyes on them and wait until they look crispy around the edges and dried the whole way through.


These are nice, healthy goodies:) I even have plans to turn them into an energy bar! Stay tuned…


Banana Chips
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  • 2 bananas, spotted brown
  • 1 lemon, juiced
  • 2 tsp liquid coconut oil


  1. Pre heat the oven to 200 and line a baking sheet with parchment
  2. Slice bananas into 1/4 inch rounds and place onto the baking sheet. Brush with lemon juice and coconut oil
  3. Bake for 2-3 hours until they are crispy and browned along the edges and dried all the way through
  4. Let sit for 10 minutes out of the oven to harden up

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{ 36 comments… read them below or add one }

Heidi @ Food Doodles July 12, 2013 at 5:24 pm
Yum! I love how golden these look, like they've been caramelized a little bit. I dry bananas but they always look kind of sad. I need to try doing it in the oven :)
Sharon July 13, 2013 at 12:23 am
Thanks, Heidi! It definitely took along time in the oven, but I do think it was worth it. The house also smelled pretty good, too:)
Dee August 27, 2015 at 8:30 pm
3.5 hrs and the still aren't crispy
cindy July 12, 2013 at 6:21 pm
Sharon July 13, 2013 at 12:24 am
Thanks, Cindy:) That's so nice!
naturalshealthy October 22, 2013 at 3:17 am
thanks i like it and i'll try your chips
Cheryl August 4, 2015 at 7:04 pm
How many calories are in these?
Sharon August 4, 2015 at 8:20 pm
About 120 per serving. The batch makes two servings.
MICHELLE August 4, 2015 at 8:10 pm
Sharon August 4, 2015 at 8:21 pm
About 120 per serving. The batch makes two servings.
Kat August 4, 2015 at 11:16 pm
Assuming this is 200F not 200C, correct?
Sharon August 5, 2015 at 7:54 am
That's right. :)
Kat August 14, 2015 at 4:55 am
Excellent, thanks!
J E August 5, 2015 at 5:26 am
Hi - the description and first recipe don't list coconut oil but the one on the "index card" format does. Are they different recipes or is the oil omitted from the top two versions? Thanks for sharing the recipe. JE
Sharon August 5, 2015 at 7:56 am
The coconut oil should be added. It helps to get the nice brown, caramelized effect. :)
Toni August 6, 2015 at 1:56 pm
Is the lemon juice essential?
Sharon August 7, 2015 at 8:46 am
Jane August 10, 2015 at 6:01 pm
Can a different oil be substituted if you don't care for coconut?
Sharon August 11, 2015 at 7:57 am
The coconut oil lends a neutral flavour and gives the bananas the crispy browned edges. I've never used any other type of oil. Let me know if you try it out!
Tom August 27, 2015 at 10:34 pm
Coconut oil won't give it the taste of coconuts any more than sunflower oil tastes like sunflowers or olive oil tastes like olives. It's all a matter of melting point and saturation.
jennifer August 28, 2015 at 4:27 pm
It will if it is unrefined coconut oil, which many stores sell. Best to check the jar carefully.
Michelle Barrett August 18, 2015 at 6:45 am
These look to good! I am wondering how to store these and how long they will keep? Thanks for the recipe!
Sharon August 18, 2015 at 8:12 am
Hey Michelle! I would store them sealed, in a covered container or baggie, at room temp. They should last up to a week. Thanks! :)
Sandy gelman August 18, 2015 at 11:40 am
Looking for a high protein snack
Sharon August 19, 2015 at 11:32 am
Try these beauties! --> Maple Vanilla Protein Fudge
John August 19, 2015 at 8:20 pm
I like these better than store bought. Sweet with more banana taste. Not sure how to store them though...any suggestions?
Sharon August 20, 2015 at 2:03 pm
Use a Ziploc or sealed container at room temp in a cupboard. Thanks John! :)
Sharon August 20, 2015 at 2:03 pm
Use a Ziploc or sealed container at room temp in a cupboard. Thanks John! :)
Jenn August 27, 2015 at 2:28 pm
Can you give me an estimate of how long the cooking time would be? I'd like to know if it's something I can try in the evening after I get home from work, but don't want to have to stay up too late as I get up early for work. Thanks
Sharon August 27, 2015 at 2:50 pm
Hi Jenn! The recipe, including cooking times, is at the bottom of this post. The approximate cooking time is between 2-3 hours. Check after 2 hours to see how browned your edges are and cook however much longer you want until you get the nice browned look like in the photos. Have a great day! :)
Kim Gordon August 27, 2015 at 10:28 pm
Strange question and I hope someone didnt ask this already but are these crunchy like store bought?
Sharon August 28, 2015 at 8:31 am
I would more so say crispy/chewy.
TallTodd August 28, 2015 at 11:31 am
If a convection oven is used, would it speed up the drying time? Just wondering. Thanks.
Sharon August 29, 2015 at 9:14 am
Hmm...really, I'm not sure. I only have an ordinary oven. I would guess probably yes?
Angela August 30, 2015 at 2:27 pm
Can you substitute coconut oil for something else? I am allergic to coconut. Thank you .
Sharon August 30, 2015 at 5:29 pm
Olive oil, maybe?

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