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Dehydrated Banana Chips

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These dehydrated banana chips taste like candy! Dried banana chips are an addictive gluten-free, vegan snack.

These dehydrated banana chips taste like candy!

Homemade banana chips are a great substitute for sugary desserts. They’re very easy to make, and you’ll wonder how they could possibly be good for you when you bite into one. Dehydrated bananas are chewy and sweet, so they’re basically like candy.

This recipe uses the oven to dehydrate the bananas, but a dehydrator would yield a similar result. These are great for snacking, and you can also use these dehydrated banana chips to make homemade banana Larabars.

Dehydrated Banana Chip Tips

The key to getting a good batch of dehydrated banana chips is to cut the bananas into uniformly thin slices. I aim for ¼ inch thickness, but if you cut them a little thicker, that’ll work, too.

Dehydrated banana chips couldn't be easier to make in the oven.

Use olive oil, coconut oil, or avocado oil to grease the cookie sheets. Coconut oil will give them a slightly tropical flavor.

You may be able to remove the dehydrated banana chips from the baking sheets with a spatula, but I find it easier to just peel them off by hand. They can be stored in an airtight container at room temperature for at least two weeks. Grab a handful when your sweet tooth hits, or stir them into a bowl of homemade granola.

How to Make Banana Chips in a Dehydrator

To make dried banana chips in a dehydrator, you won’t need the oil. Simply layer the banana slices on the trays in your dehydrator and cook them at 135 degrees for about 8 hours for chewy dehydrated banana chips. Keep an eye on them for the last couple hours so you can remove them when they reach the texture you want.

For more delicious dried fruit snacks, try these homemade apple chips or these dried strawberries and peaches.

Dehydrated Banana Chips

Dehydrated banana chips are an addictive gluten-free, vegan snack. ($.21 per serving)
Print Recipe
5 from 5 votes
These baked banana chips are so delicious!
Prep Time:5 mins
Cook Time:3 hrs
Total Time:3 hrs 5 mins

Ingredients

  • 2 tsp. olive oil (or coconut oil, avocado oil)
  • 4 ripe bananas

Instructions

  • Preheat the oven to 175 degrees, and lightly coat 2 cookie sheets with the oil.
  • Thinly slice the bananas (¼ inch thickness is ideal), and arrange them in a single layer on the cookie sheets.
  • Cook the bananas in the oven for about 3 hours, until they’re dehydrated but not rock solid.
  • Carefully remove the banana chips from the cookie sheets by gently peeling them off. Transfer them to a cooling rack, and let them cool completely before storing. These banana chips can be stored in an airtight container at room temperature for at least two weeks.

Nutrition

Calories: 88kcal
Servings: 6
Calories: 88kcal

Price Breakdown

This recipe yields 2 cups of dehydrated banana chips, and it costs $1.23 to make. This comes out to $.21 per 1/3 cup serving. Try this recipe the next time your sweet tooth hits.

Note: This recipe was originally posted in 2013, and it was updated in 2019.

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47 Comments

  1. 5 stars
    Will try dehydrating bananas in the oven. Takes too long in the dehydrator and very cumbersome. We have found that storage in jars does not work as the bananas become chewy.
    This last batch we did, we put in the refrig then in bags in the freezer. Stays crispy. Thanks for posting this recipe

  2. I had already soaked my banana slices in a sugar/honey/water mix and was drying in my dehydrator for a few hours when my dehydrator motor must have burned out. I noticed your instructions above are for plain, untreated slices except for the oil used on the cookie sheet. So now that I have a huge amount of sticky, wet banana slices and need some method to dry them, do I still use the coconut oil and how will the honey and sugar water interact with the oil?

    1. I would try dehydrating them in a low-temperature oven as described in this recipe. I think that would work fine with the toppings you have on them. Please let us know how they turn out.

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