Bananas are among the most loved fruits in the UK, and for good reason. They are naturally sweet, affordable, and versatile. One of the best ways to enjoy bananas in a longer-lasting, snack-friendly form is by turning them into dried banana chips. Crispy, chewy, or lightly sweetened—these chips are not just tasty but also convenient for on-the-go snacking.
In this article, we’ll explore the best dried banana chips recipes you can make at home. Whether you prefer them crunchy like crisps or chewy like dried fruit, there’s a method here for you.
Why Make Banana Chips at Home?
Homemade banana chips give you full control over ingredients and preparation. Unlike shop-bought versions, which often contain added sugar, preservatives, or excessive oil, making your own means you can keep them healthy and natural. They’re also budget-friendly, especially when bananas are in season or on offer at your local supermarket.
Another bonus is flexibility—you can experiment with different flavours, textures, and cooking methods until you find the one you love most.
Choosing the Right Bananas
The type of banana you choose will determine the flavour and texture of your chips:
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Firm, slightly underripe bananas work best for crunchy chips.
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Ripe, sweet bananas are ideal for chewy versions.
Avoid overripe bananas with lots of brown spots, as they tend to become mushy and difficult to slice thinly.
Recipe 1: Classic Oven-Baked Banana Chips
This method is straightforward, requiring no special equipment. It produces slightly crisp chips with a natural sweetness.
Ingredients
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3 medium firm bananas
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Lemon juice (from ½ lemon)
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Optional: pinch of sea salt
Method
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Preheat the oven to 100°C (210°F) and line a baking tray with parchment paper.
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Peel the bananas and slice them into thin, even rounds (around 3–4mm thick).
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Lightly brush or dip the slices in lemon juice to prevent browning.
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Arrange slices in a single layer on the tray.
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Bake for 2–3 hours, flipping halfway through, until dry and slightly crisp.
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Allow to cool completely before storing in an airtight container.
These banana chips are perfect for lunchboxes or as a topping for porridge and yoghurt.
Recipe 2: Chewy Dehydrated Banana Chips
If you prefer a chewy texture, a food dehydrator is the best option. It slowly removes moisture without overcooking the fruit.
Ingredients
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4 ripe bananas
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Lemon juice (optional, for colour retention)
Method
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Slice bananas evenly, about 5mm thick.
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Place slices on dehydrator trays, making sure they don’t overlap.
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Set the dehydrator to 57°C (135°F) and dry for 8–12 hours, checking occasionally.
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When done, the chips should be pliable but not sticky.
These chewy banana chips make a great base for homemade trail mix when combined with nuts and dried berries.
Recipe 3: Sweetened Fried Banana Chips
This recipe delivers extra-crunchy chips, closer to the style you might find in shops. While frying adds calories, it also creates irresistible crispness.
Ingredients
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3 firm bananas
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Coconut oil (or sunflower oil) for frying
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1 tbsp sugar (optional)
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Pinch of cinnamon or nutmeg (optional)
Method
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Peel bananas and slice thinly into even rounds.
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Heat oil in a pan over medium heat.
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Fry slices in small batches until golden and crisp, about 2–3 minutes per side.
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Drain on kitchen paper and sprinkle with sugar or spices while still warm.
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Allow to cool before storing.
These chips are delicious as a standalone snack or paired with a cup of tea.
Recipe 4: Honey-Glazed Banana Chips
For a naturally sweet, caramelised twist, try baking banana slices with a light honey glaze.
Ingredients
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3 firm bananas
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2 tbsp honey
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1 tbsp warm water
Method
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Preheat oven to 120°C (250°F) and line a tray with parchment.
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Mix honey with warm water to create a thin glaze.
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Slice bananas thinly and lightly brush with the honey mixture.
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Bake for 1.5–2 hours, flipping halfway through.
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Cool fully before serving.
These chips pair wonderfully with Greek yoghurt or as a topping for granola.
Storage Tips
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Store banana chips in an airtight container in a cool, dry place.
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Oven-baked or dehydrated chips last up to 2 weeks, while fried versions are best eaten within a few days.
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For longer shelf life, refrigerate or freeze the dried chips in sealed bags.
Serving Ideas
Homemade banana chips can be enjoyed in many ways:
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Snack on the go: a healthier alternative to crisps.
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Breakfast topping: sprinkle over cereal, porridge, or smoothie bowls.
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Trail mix addition: combine with nuts, seeds, and dried fruit.
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Dessert garnish: add crunch to ice cream, cakes, or puddings.
Final Thoughts
Banana chips are a versatile, nutritious snack that can be tailored to your taste. Whether you enjoy them crispy from the oven, chewy from a dehydrator, or sweetened with honey or spices, making them at home ensures freshness and quality.
Next time you have a bunch of bananas on hand, try one of these recipes and discover just how easy and rewarding homemade banana chips can be.