I don’t know about you, but I find myself craving something crunchy every now and again. I’ve tried replacing fatty tortilla and potato chips with healthier options like carrot sticks, but somehow it’s not the same. My brain knows I’m not eating a chip, and I’m not satisfied! That’s what makes these baked banana chips a complete lifesaver. They’re small and portable just like a chip but they’re infinitely healthier and they satisfy in the same way.
Not only that, but since there are only two ingredients in this recipe–bananas and lemon juice–our Baked Banana Chips are Whole30 approved and paleo-friendly. Even better: They’re a zero point snack on Weight Watchers! How fantastic is that? They’ll satisfy your urge to eat something sweet and crunchy all while only clocking 77 calories per 1/2 cup.
No Added Sugar Needed
Here’s the great thing about bananas: They’re free of fat, cholesterol, and sodium. All while being packed full of nutrients like potassium and vitamin B6. On top of that, they’re naturally sugary and sweet, so they’re a perfect sweet tooth fix when you’re in need!
All that natural sugar does make them carbohydrate-rich, but these are naturally occurring carbohydrates that provide your body with much-needed energy. So, unless you’re on a restricted carb diet like keto, I wouldn’t stress too much about the carbohydrates. This type of carb is actually great as a pre- or post-workout recovery food, in addition to being a great everyday healthy snack.
Keys to Success in Making Baked Banana Chips
This recipe is relatively straightforward and easy to make. As we mentioned earlier, it’s a two-ingredient recipe! But there is one important thing to keep in mind as you bake these, and that’s the parchment paper. Parchment paper keeps your banana slices from sticking to the baking sheet without requiring the use of any extra oil.
Next up, you’ll definitely want to take care when slicing your chips. If some chips are significantly thicker than others, they won’t all bake evenly. That would result in a few overcooked chips and a few undercooked ones. No one wants that! Take your time as you’re slicing and try to get as close as possible to 1/16th of an inch. You could also use a mandoline to help you make even slices. I like this style of handheld mandoline because it’s super easy to store.
Finally, it’s all about patience. I know it’s hard to want to bake something low and slow in a 250 degree oven, but turning up the oven temp won’t help! It will caramelize and roast the banana slices instead of slowly pulling out the water, turning them into a crispy chip. The entire process takes two to three hours, but trust us: It’s totally worth it as soon as you take a bite of those sweet and crunchy baked banana chips!
Store your cooled banana chips in an airtight container, plastic bag, or glass mason jar. Add them to your favorite oatmeal, add them to a breakfast bowl, or eat them as-is as one of your new favorite healthy snacks.
Yield: 4 servings | Serving Size: about 1/2 cup | Calories: 77 | Total Fat: 0 g | Saturated Fat: 0 g | Trans Fat: 0 g | Carbohydrates: 20 g | FIber: 2 g | Sugar: 11 g | Protein: 1 g | Cholesterol: 0 mg| Sodium: 1 mg | SmartPoints (Freestyle): 0
- 3 ripe bananas (not overly ripe or mushy)
- 2 to 3 teaspoons lemon juice
- Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
- Slice the bananas very thin, about 1/16 inch thick. It’s important to make sure all the slices are sliced the same thickness. Place the slices in a single layer on the parchment paper and gently brush with the lemon juice.
- Bake for about 1 hour and very gently peel the slices from the parchment paper and turn over. Bake for an additional 30 minutes. Remove from oven if crispy, otherwise continue baking and check every 15 minutes until crispy.
- Remove from the oven. The banana chips should begin to harden/crisp with in about 5 minutes, if not return to the oven and bake for another 20 to 30 minutes. Let cool.
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