These are baked banana chips made from one ingredient you probably already walk past at the store: a firm, green, unripe banana. No deep fryer, no mystery additives — just thin slices, a little oil, and a low oven. One batch makes roughly 40–50 chips, so if you’re feeding a group, it’s easy to run two or three baking sheets at the same time.
Ingredient notes
- Green banana: This is the only ingredient where you have no flexibility on ripeness. The banana must be firm and fully green — not just slightly underripe. A yellow banana has too much sugar and will turn sticky and chewy no matter how long you bake it. Buy them a few days before you plan to cook if your store only stocks ripe ones.
- Roasted cumin powder: Regular ground cumin works in a pinch, but roasted cumin powder has a deeper, smokier flavour. You can make it yourself by dry-toasting whole cumin seeds in a pan for 60–90 seconds, then grinding them.
- Neutral oil: One teaspoon coats a full banana’s worth of slices — you don’t need more. Coconut oil adds a faint sweetness that works well with the cumin-mint seasoning.
What makes this version work
Two things matter most here. First, slice thickness has to be consistent — not just thin, but uniformly thin. If some slices are 1mm and others are 3mm, the thin ones will be done 20 minutes before the thick ones, and you’ll end up with a mix of burnt and chewy. A mandoline is the most reliable tool for this, but a sharp knife and patience get you there. Second, the oven temperature is deliberately low — 110°C / 225°F. Higher heat cooks the outside before moisture can escape from the centre, leaving chips that look done but soften as they cool. The long, slow bake is what drives out enough moisture to get a genuine crisp. Skip the garnish of extra salt on the serving plate — not worth the extra dish, and the chips are already seasoned while warm.
Common problems and fixes
- Chips are golden but go soft after cooling: They needed more time in the oven. The chips should feel dry and slightly stiff — not just golden — before you pull them. Return them to the oven for another 10–15 minutes if they’re still pliable when you flip them at the halfway mark.
- Slices stick to the parchment: The oil coating was uneven. Make sure every slice is lightly coated before it goes on the tray. If they’re sticking when you try to flip them, give them another 5 minutes — they release more easily once more moisture has cooked off.
- Uneven browning across the tray: Most home ovens have hot spots. Rotate the baking sheet 180° when you flip the chips at the halfway point. If you’re running multiple trays at once, swap their oven positions at the same time.
- Chips taste bitter or starchy: The banana was too green — almost grey-green rather than bright green. A banana that’s just turned green from yellow is ideal; one that’s been green for weeks can taste harsh. Bright green with a slight give at the very tips is the sweet spot.
- Seasoning doesn’t stick: Season immediately out of the oven while the chips are still warm and slightly tacky from the oil. If you wait until they’re fully cool, the spices won’t adhere well.
Healthy Baked Banana Chips
Equipment
- Mandoline slicer or sharp knife
- Rimmed baking sheet
- Parchment paper
- Mixing bowl (medium)
- Wire cooling rack
Ingredients
- 1 large green banana raw/unripe, approximately 120g / 4oz peeled weight
- 1 teaspoon neutral oil vegetable, coconut, or canola
- ¼ teaspoon fine salt or to taste
- ⅛ teaspoon ground black pepper
- ¼ teaspoon dried mint optional
- ¼ teaspoon roasted cumin powder optional
Instructions
- Peel the green banana using a sharp knife (green banana skin is tough — score it lengthways and peel in strips).1 large green banana
- Slice the banana into very thin rounds, approximately 1-2mm thick. A mandoline slicer gives the most even results. Uniform thickness is essential for even crisping.1 large green banana
- Place the banana slices in a medium bowl. Drizzle with 1 teaspoon of oil and toss gently until every slice is lightly coated.1 large green banana, 1 teaspoon neutral oil
- Line a rimmed baking sheet with parchment paper. Arrange the banana slices in a single layer, leaving a small gap between each slice. Do not overlap — overlapping slices will steam instead of crisping.
- Bake at 110°C / 225°F (120°C fan-forced) for 60-90 minutes, flipping the slices halfway through. The chips are done when they are dry to the touch and golden at the edges. They will crisp up further as they cool.
- Remove from the oven and immediately transfer the chips to a bowl. While still warm, toss with salt, pepper, dried mint, and roasted cumin. Allow to cool completely on a wire rack — the chips will continue to crisp as they cool.1/4 teaspoon fine salt, 1/8 teaspoon ground black pepper, 1/4 teaspoon dried mint, 1/4 teaspoon roasted cumin powder
Notes
Nutrition
FAQ
Can I make a bigger batch for a party?
Yes — just use one baking sheet per banana and run them simultaneously on different oven racks. Rotate and swap the trays when you flip the chips at the halfway point so everything bakes evenly; don’t try to crowd two bananas’ worth of slices onto one sheet or they’ll steam rather than crisp.
Do I need a mandoline, or can I use a knife?
A sharp knife works fine if you’re careful and deliberate. The goal is consistent thickness around 1–2mm — go slowly and try to keep each slice the same depth rather than rushing through.
Why are my chips chewy instead of crispy?
The most common cause is pulling them from the oven too early — they should feel dry and slightly firm before you take them out, not just look golden. The second most common cause is using a banana that wasn’t green enough; even a slightly yellow banana has enough extra sugar to stay soft.
