Gluten-Free Banana Chips

Crispy, naturally sweet, and satisfyingly crunchy, these homemade gluten-free banana chips are a delightful snack. Infused with a hint of spice and perfectly caramelized, they offer a delightful balance of sweet and savory.

Prep: 15 min Cook: 40 min Total: 55 min Serves: 4

At a glance: This easy snacks recipe yields 4 servings in about 55 minutes (15 min prep, 40 min cook). It uses 5 ingredients — including firm, coconut oil, maple syrup — and walks through 5 steps. Updated October 25, 2026. Browse more snacks recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Banana Chips: When preparing this snacks recipe, ground cinnamon is the main item to check, so pick one labeled gluten-free. Slice the bananas with a clean mandoline or knife, and line the sheet with fresh parchment.

Gluten-Free Notes for Gluten-Free Banana Chips: This recipe is naturally gluten-free, relying on simple, whole ingredients. Ensure all spices and sweeteners used are gluten-free to avoid cross-contamination.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for coconut oil, melted, maple syrup, ground cinnamon. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 medium firm, slightly underripe bananas
2 tbsp coconut oil, melted Shop
1 tbsp maple syrup Shop
0.5 tsp ground cinnamon Shop
0.25 tsp salt

Instructions

1 Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper. Peel the firm, slightly underripe bananas and slice them thinly, about 1/16 to 1/8 inch thick, using a mandoline or a sharp knife for uniform slices. The firmness is key to achieving a good crispness without them turning mushy.
2 In a medium bowl, whisk together the melted coconut oil, maple syrup, ground cinnamon, and salt until well combined and the mixture is smooth. This creates your flavorful coating that will caramelize beautifully during baking.
3 Add the banana slices to the bowl with the oil mixture. Gently toss them with your hands or a spatula until each slice is evenly coated. Ensure no slices are sticking together, as this will help them crisp up evenly.
4 Arrange the coated banana slices in a single layer on the prepared baking sheet, making sure they do not overlap. Bake for 15 minutes, then carefully flip each slice. Continue baking for another 15-25 minutes, checking every 5 minutes, or until the edges are golden brown and the chips are firm to the touch. Watch them closely as they can go from perfectly crisp to burnt quickly.
5 Remove the baking sheet from the oven and let the banana chips cool completely on the sheet. They will continue to crisp up as they cool. Once cooled, serve immediately or store in an airtight container at room temperature for up to 5 days for continued enjoyment.

Nutrition (per serving)

182

Calories

Protein

24g

Carbs

14g

Fat

Fiber

158mg

Sodium

Tips & Notes

Slice the bananas evenly, ideally on a mandoline. Thin, even slices crisp at the same time.
Banana chips crisp as they cool. If they are still soft once cool, return them to the 300°F oven for a few more minutes.
Store cooled chips in an airtight container. Humidity softens them quickly.

Common questions

What cross-contamination risk is specific to Gluten-Free Banana Chips?

Check firm, slightly underripe bananas, coconut oil, melted, maple syrup before they go into Gluten-Free Banana Chips. Ground cinnamon is the main item to check, so pick one labeled gluten-free. Slice the bananas with a clean mandoline or knife, and line the sheet with fresh parchment.

How should leftover Gluten-Free Banana Chips be stored?

Store cooled chips in an airtight container. Humidity softens them quickly.

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