Name: Cinnamon-Sugar Air Fryer Banana Chips
Prep time: 10 min
Cook time: 28 min
Total time: 40 min
Cuisine: American
Ingredients: 2 green or slightly yellow bananas; 2 teaspoons avocado oil or olive oil; ¼ teaspoon ground cinnamon

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Crispy, sweet, and air-fried to perfection, these cinnamon-sugar banana chips are a simple snack I keep coming back to. They’re light, naturally sweet, and offer that satisfying crunch I crave—without the guilt. Whether I need a midday energy boost or a wholesome topping for breakfast, this recipe has become one of my go-to healthy treats.

Why You’ll Love This Recipe

I love how these banana chips offer all the indulgence of a sweet snack without all the processed ingredients. With just a few simple steps and a handful of pantry items, I can have a crunchy, cinnamon-kissed snack ready in under 40 minutes. The best part? They’re gluten-free, vegan, and made without refined sugar. Cinnamon-Sugar Air Fryer Banana Chips

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 bananas (green or slightly yellow; not ripe)
2 teaspoons avocado oil or olive oil
¼ teaspoon ground cinnamon

Directions

Preheat the Air Fryer
I start by preheating my air fryer to 300°F (150°C) for 5 minutes. This step helps the chips cook evenly from the moment they go in.
Prepare the Bananas
I peel the bananas and slice them into ¼-inch thick rounds, trying to keep them as uniform as possible so they cook evenly.
Mix the Cinnamon and Oil
In a small bowl, I mix the ground cinnamon with the oil until well combined.
Coat the Banana Slices
I gently toss the banana slices in a large mixing bowl with the cinnamon-oil mixture, being careful not to break them.
Arrange in the Air Fryer
I place the banana slices in a single layer in the air fryer basket, making sure there’s space between each one. I usually need to cook in batches.
Cook
I air fry them at 300°F for 25–28 minutes, flipping halfway through. I keep a close eye on them in the last few minutes to avoid burning.
Cool and Serve
Once golden and crisp, I let them cool on a rack or plate for 5–10 minutes to let them firm up. Then I dig in!

Servings and timing

Yield: About 2 cups of banana chips
Prep time: 10 minutes
Cook time: 25–28 minutes
Cooling time: 5–10 minutes
Total time: 40 minutes

Variations

Add a dash of nutmeg or cardamom for extra spice.
For a savory twist, I swap cinnamon for sea salt and smoked paprika.
To make them sweeter, I sprinkle a little coconut sugar after cooking.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 3 days. To keep them crisp, I don’t refrigerate them. If they lose their crunch, I pop them back into the air fryer at 250°F for 3–5 minutes to revive them.

FAQs

Can I use ripe bananas?

I don’t recommend it. Ripe bananas are too soft and sugary—they tend to caramelize or burn rather than crisp.

What kind of air fryer works best?

Any standard basket-style air fryer works well. I just make sure not to overcrowd and keep the slices in a single layer.

Can I slice them thinner?

Yes, but they cook faster and can burn easily. I keep a close eye if I slice thinner than ¼ inch.

Can I make these without oil?

Technically yes, but I find a light coating of oil helps with crispiness and even cooking.

Are these safe for kids?

Absolutely. They’re made with just bananas, cinnamon, and a touch of oil—no added sugar, so they’re great for little ones.

Conclusion

Cinnamon-sugar air fryer banana chips are one of those simple pleasures that never gets old. They’re quick, naturally sweet, and easy to customize. I love making a big batch to snack on throughout the week or to use as crunchy toppings on smoothie bowls and oatmeal. If I’m looking for a healthier way to satisfy my sweet tooth, these chips never disappoint.