Paleo Air Fryer Banana Chips
Crunchy, naturally sweet, and made from nothing but real fruit and a handful of pantry staples, these banana chips are the kind of snack that disappears fast. Store-bought versions are often loaded with added sugars, refined oils, or preservatives that make them a hard pass for anyone eating clean and grain-free — this homemade version sidesteps all of that with just bananas, lemon juice, and optional cinnamon and salt. The lemon juice does double duty, preventing browning and adding a subtle brightness that keeps the flavor from tipping too sweet. Slicing the bananas to a consistent 1/8-inch thickness is the real secret here — it's what ensures every chip dries out evenly in the air fryer rather than turning soft or chewy in the middle. A low 300°F temperature lets the moisture slowly cook off without scorching, and that final rest on a wire rack is where the magic happens as the chips firm up into a satisfying crunch. Batch them up, let them cool completely, and you've got a portable, whole-food snack that's just as good on a hike as it is straight off the counter.
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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.
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