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Ginger banana chips recipe

Ginger banana chips recipe

160 ratings

In partnership with Diabetes UK

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
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 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: Try baking these while you're using the oven for another dish to cut down on energy usage.

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