Seasoned Air Fryer Banana Chips Recipe

As a recipe developer, I perfected a three-ingredient Air Fryer Banana Chips method that turns overripe bananas into a healthy snack you can make in minutes.

I can’t stop thinking about these Seasoned Air Fryer Banana Chips. I started with medium firm bananas and a whisper of fine sea salt, and ended up with something dangerously addictive.

They crunch in that odd satisfying way that makes you reach for another piece, perfect when you want an alternative to chips but still want that salty sweet hit. I kept expecting them to be like the usual Airfryer Banana Chips or the sweet versions, but these are their own thing.

If you like experimenting with Air Fryer Recipes Snacks, this little twist will make you rethink fruit as snack food.

Ingredients

• Bananas: starchy fruit, gives sweetness when ripe, great natural sugars.
• They add potassium and fiber, so chips feel a bit healthier.
• Firmer bananas crisp up better, too ripe ones get soft fast.

• Neutral oil helps even browning and makes chips crispy.
• Provides healthy fats, calorie dense but satiety boosting.
• Use light flavored oil so banana sweetness still shines.

• Fine sea salt balances sweetness and enhances the flavor.
• Small amount brings out banana notes without overpowering them.
• Sea salt can add trace minerals, nothing magical but tasty.

Ingredient Quantities

• 3 medium firm bananas (ripe but still slightly green or just yellow with a few brown spots)
• 1 tablespoon neutral oil (avocado oil or light olive oil)
• 1/2 teaspoon fine sea salt

How to Make this

1. Preheat your air fryer to 325°F (about 163°C) for 3 minutes.

2. Peel the 3 bananas and slice them very thin, about 1/16 to 1/8 inch thick; a mandoline or a sharp knife helps, try to keep slices the same thickness or they wont cook evenly.

3. Put the slices in a bowl, drizzle with 1 tablespoon neutral oil and gently toss so each chip is lightly coated.

4. Sprinkle about half of the 1/2 teaspoon fine sea salt over the slices and toss once more, reserving the rest to finish after cooking.

5. Place banana slices in a single layer in the air fryer basket, dont overlap; work in batches if needed so airflow isnt blocked.

6. Air fry at 325°F for 10 to 12 minutes, shaking or flipping the basket every 4 to 6 minutes so they brown evenly; thicker slices may need up to 15 minutes, watch closely near the end so they dont burn.

7. If chips look like theyre browning too fast, lower temp to 300°F and continue for 2 to 4 minutes until mostly crisp.

8. Transfer cooked chips to a cooling rack in a single layer, sprinkle the remaining salt while theyre still warm.

9. Let the banana chips cool completely, about 10 to 20 minutes, they will crisp up as they cool; store fully cooled chips in an airtight container.

Equipment Needed

1. air fryer with removable basket (can reach 325°F)
2. mandoline or a very sharp knife, plus a cutting board
3. medium mixing bowl
4. measuring spoons (1 tbsp and 1/2 tsp)
5. tongs or a small spatula for flipping/shaking
6. small spoon or pastry brush to oil the slices
7. cooling rack
8. airtight container for storing the cooled chips

FAQ

Seasoned Air Fryer Banana Chips Recipe Substitutions and Variations

• Plantains instead of bananas — starchier and firmer, slice a bit thicker and add a few minutes to the air fryer so they crisp up (great if your bananas are too soft)
• Coconut oil or melted butter in place of the neutral oil — coconut gives a faint sweet note, butter adds richness, both may brown faster so watch the temp
• Grapeseed or light olive oil instead of avocado oil — similar high smoke point and neutral flavor if you dont have avocado oil
• Kosher or flaky sea salt instead of fine sea salt, or swap salt for cinnamon sugar or chili lime seasoning for a sweet or spicy twist, just use a bit less table salt if you swap to fine table salt (start with about 1/4 tsp)

Pro Tips

– Slice for even cooking, seriously. Use a mandoline or the sharpest knife you got and try to keep every slice the same thickness, because if one is thicker than the others some will be soggy while others burn, and nobody wants that.

– Dry the slices well and go light on oil. Pat them with a paper towel first so they start drier, then just barely coat with oil or use a spray, too much oil makes them greasy and slows crisping.

– Don’t overcrowd the basket, do small batches and give them space to breathe, otherwise the hot air cant circulate and they steam not crisp. Also move them around once or twice while cooking so the color evens out.

– Salt late and cool completely before storing. A little salt while warm sticks better, but wait until theyre almost done so the salt doesnt pull out moisture too early. Let chips cool fully on a rack then store in an airtight container with a small piece of paper towel to keep them crisp.