Healthy Baked Banana Chips
Make Healthy Baked Banana Chips without all those crazy periodic table additives and liters of oil.
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
Storage: Store in an airtight container at room temperature for up to 5 days. They will lose crispness in humid conditions — re-crisp in a 150°C / 300°F oven for 5 minutes if needed.
Make-Ahead: Slice bananas and toss in oil up to 1 hour ahead. Keep covered to prevent browning.
Substitutions: Swap dried mint and cumin for chilli powder and smoked paprika for a spicier variation. Coconut oil works well in place of neutral oil for a more authentic Kerala flavour.
Pro Tip: Use a mandoline slicer set to 1-2mm thickness for perfectly even slices — uneven thickness is the number one reason some chips burn while others stay chewy.
Ripeness Matters: Use firm, green bananas only. Yellow or ripe bananas contain too much sugar and will caramelise and turn chewy rather than crispy.
Nutrition
Serving: 1servingCalories: 164kcalCarbohydrates: 31gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.03gSodium: 584mgPotassium: 502mgFiber: 4gSugar: 17gVitamin A: 108IUVitamin C: 12mgCalcium: 15mgIron: 1mg
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