Air Fryer Banana Chips With Cinnamon
Making these Air Fryer Vegetarian Stuffed Mushrooms Without Cream Cheese is very easy. However, you need to follow a few simple steps to achieve the best results:
Ingredients
- 3 small bananas
- 1 tbsp coconut oil
- 1 tbsp lemon juice
- pinch of sea salt
- pinch of cinnamon powder
Instructions
- Peel the bananas and slice them thinly, about 1/8 inch thick. Try to make the slices as evenly as possible to ensure they cook at the same rate. Use a mandoline slicer if you have one; it makes creating uniform slices a breeze.
- Drizzle the banana slices with a little coconut oil and lemon juice, just enough to lightly coat them. Sprinkle salt or cinnamon evenly over the slices.
- Set your air fryer to 300°F (150°C) and place the banana slices in a single layer in the air fryer basket.
- Avoid overlapping them, as this can lead to uneven cooking.
- Cook the banana chips for 22-25 minutes, flipping them halfway through to ensure even crisping.
- Once the chips are done, let them cool on a wire rack to crisp up fully. Store any leftovers in an airtight container for up to a week.
Notes
- Choose ripe bananas that are still firm. If they’re too soft, the chips may not crisp up properly and can become mushy.
- Aim for slices about 1/8 inch thick. The thinner the slice, the crispier the chip!
- Use a mandoline slicer if you have one; it makes creating uniform slices a breeze.
- Make sure the banana slices are in a single layer with space around each piece. This allows the hot air to circulate and crisp them evenly.
- If you prefer sweeter chips, brush a tiny bit of honey or maple syrup on the banana slices before cooking.
- When stored in an airtight container, banana chips stay fresh for up to a week at room temperature. For longer storage, you can freeze them for up to 3 months.