Ginger banana chips

Ginger banana chips recipe

11 ratings

You need just four ingredients for these easy homemade banana chips that kids will love. Sprinkled with ginger and cinnamon for a touch of spice, these crunchy banana chips are cooked slowly in the oven until golden and crisp – double up to make in big batches and grab handfuls for an easy snack on-the-go. See method

  • Serves 6
  • 5 mins to prepare and 3 hrs 00 mins to cook
  • 28 calories / serving
  • Healthy


  • 2 ripe bananas, sliced into thin rounds (about 0.5cm thick)
  • ½ lemon, juiced
  • small pinch of ground ginger
  • small pinch of ground cinnamon

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    6g 7%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 6.9g Protein 0.4g Fibre 0.7g


  1. Preheat the oven to gas ½, 130°C, fan 110°C. Arrange the banana slices on a baking tray lined with nonstick baking paper, then brush with the lemon juice and sprinkle with ginger and cinnamon. Bake for 1½ hrs until they begin to turn golden, then flip over. If they don’t lift off the paper easily, bake for another 10 mins before turning.
  2. Bake for 1 hr until dark golden with no visible patches of moisture. Leave to cool on the tray. They should crisp up after 5 mins cooling. If they don't, return the tray to the oven for 15 mins or until crisp. Store in an airtight container for up to a week.

Tip: These ginger banana chips need a little while in the oven, but they're cheap to make and fat-free too!

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