Ingredients
Method
Preparation
- Peel and slice the bananas into thin rounds, about 1/8-inch thick.
- In a shallow bowl, whisk together the cinnamon and sugar until evenly combined.
- Gently toss the banana rounds in the cinnamon-sugar mixture, lifting and coating each slice without crushing.
Cooking
- Set the air fryer to 350°F (175°C) and let it come to temperature for 2–3 minutes.
- Place the coated banana rounds in a single layer in the basket, leaving space between them.
- Mist the bananas lightly with cooking spray or brush with a little oil.
- Cook for 10 to 15 minutes, flipping the slices gently at the halfway mark and watching closely to prevent burning.
- Transfer the chips to a wire rack and let cool for at least 10 minutes.
Nutrition
Notes
Store cooled banana chips in an airtight container at room temperature with a paper towel to absorb moisture. They last 3 to 5 days. Avoid refrigerating.