Coconut Free Air Fryer Banana Chips
Crispy, golden, and lightly sweet, these air fryer banana chips hit that satisfying crunch you want from a snack without any of the mystery ingredients lurking in store-bought bags. Many packaged banana chips are fried in coconut oil, which makes finding a safe option genuinely tricky — but this recipe keeps things clean with just a handful of simple pantry staples. Fresh lemon juice does double duty here, preventing browning and adding a subtle brightness that balances the natural sweetness of the banana. A dusting of cinnamon and a pinch of salt are optional, but they take the flavor from snack to seriously snackable. The key to getting that real chip texture is slicing the bananas uniformly thin — a mandoline makes this effortless — and letting them cool completely on a rack after air frying, which is when they truly crisp up. These are perfect for lunchboxes, trail mix, or just eating straight off the cooling rack before they even make it to a bowl.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 medium firm, ripe bananas (not overripe)
- 1 tbsp fresh lemon juice
- ¼ tsp ground cinnamon (optional)
- ⅛ tsp fine salt (optional)
Instructions
- 1
Preheat the air fryer to 300°F (150°C) for 3 minutes.
- 2
Using a mandoline or a sharp knife, slice the peeled bananas into rounds about 1/8-inch (3mm) thick — uniform thickness is key so the chips dry evenly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!