Ingredients
- 2 ripe bananas (not too mushy, just slightly firm)
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil, melted
- 1 teaspoon cinnamon (optional, but recommended for a warm, cozy flavor)
- Pinch of sea salt
If you’re out of coconut oil, feel free to substitute with olive oil or avocado oil. These alternatives will still give your banana chips a lovely crispiness.
Instructions
- Start by peeling your bananas and slicing them into thin, even rounds. Aim for about 1/8-inch thickness for the perfect crisp.
- In a small bowl, mix the lemon juice and melted coconut oil. This mixture will help the chips retain their color and add a subtle hint of flavor.
- Toss the banana slices gently in the lemon-oil mixture, ensuring each piece is well-coated.
- Preheat your air fryer to 300°F. From my experience, this temperature allows the chips to crisp up nicely without burning.
- Place the banana slices in a single layer in the air fryer basket. Avoid overlapping to ensure even cooking.
- Air fry for about 15-20 minutes, flipping the chips halfway through. Keep an eye on them in the last few minutes to achieve your desired level of crispiness.
- Once done, sprinkle with cinnamon and a pinch of sea salt. Let them cool for a few minutes before indulging.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International