Eosinophilic Esophagitis Friendly Air Fryer Banana Chips

Crunchy, lightly sweet, and made with just a handful of wholesome ingredients, these air fryer banana chips hit that satisfying snack craving without any of the usual worry. For anyone managing eosinophilic esophagitis, store-bought chips and packaged snacks can be a minefield of trigger ingredients, additives, and mystery seasonings — this recipe keeps things refreshingly simple. Firm, ripe bananas get sliced thin, tossed with a little fresh lemon juice, and air fried low and slow until they turn golden and crisp at the edges. The optional cinnamon adds a gentle warmth, and the optional pinch of salt brings out the natural sweetness, but the chips are genuinely delicious with nothing more than banana and lemon. Uniform slicing is the real secret here — a mandoline makes quick work of it and ensures every chip dries evenly in the basket. They crisp up even more as they cool on the rack, so resist the urge to snack straight from the air fryer. Batch them up, let them cool completely, and you've got a safe, crunchy snack you can actually feel good about reaching for.

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