Gluten-Free Banana Chips
By the Gluten Free Recipes team ·
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.
At a glance: This easy snacks recipe yields 4 servings in about 30 minutes (15 min prep, 15 min cook). It uses 5 ingredients — including firm, coconut oil, maple syrup — and walks through 5 steps. Updated . Browse more snacks recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Banana Chips: When preparing this snacks recipe, always verify that all ingredients, especially packaged and processed items like spices and sweeteners, are certified gluten-free. Be mindful of shared kitchen equipment that may have come into contact with gluten-containing ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
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 certified gluten-free to avoid cross-contamination.
Ingredients
- 2 medium firm, slightly underripe bananas
- 2 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 0.5 tsp ground cinnamon
- 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 12-15 minutes, then carefully flip each slice. Continue baking for another 10-13 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)
Tips & Notes
- Freeze overripe bananas in their peel; thaw on the counter and squeeze out the pulp for perfectly soft mash.
- Coconut milk separates in the can — stir or shake well before using.
- Refrigerate maple syrup after opening and use within a year.
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