Description

These crispy banana chips for kids are a fun, wholesome snack made with just four simple ingredients—bananas, lemon juice, water, and salt. Baked low and slow, they turn out golden and crunchy, making them a perfect lunchbox treat or after-school munch. This kid-friendly recipe is free from added sugar and oil, offering a healthier alternative to store-bought chips that kids and parents both love.

Ingredients

Scale

2 ripe bananas (not overripe)
1 tablespoon lemon juice
4 tablespoons water
Kosher salt, to taste (just a sprinkle)

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Instructions

Preheat your oven to 250°F (120°C). Line a large baking sheet with parchment paper.
In a small bowl, stir together the lemon juice and water to create a light soak.
Peel and slice the bananas into thin, even rounds (about ⅛-inch thick).
Use a pastry brush to lightly coat both sides of each banana slice with the lemon-water mixture.
Arrange the slices in a single layer on the prepared baking sheet.
Lightly sprinkle kosher salt over the top.
Bake for 1½ to 2 hours, flipping the slices over halfway through to ensure even crisping.
Once golden and crisp, remove the tray and let the chips cool fully on a rack or the tray itself.
Store in an airtight container once cooled.

Notes

For a sweeter version, use overripe bananas and sprinkle cinnamon after brushing with lemon-water.
Keep all slices the same thickness to prevent uneven cooking.
If chips soften during storage, re-crisp them in the oven at 250°F for 10 minutes.
Great for toddlers and older kids (avoid for babies under 1 year due to texture and sugar).
Try fun variations with cinnamon-sugar or a light paprika sprinkle for savory chips.

Prep Time: 10 minutes
Cook Time: 90–120 minutes
Category: Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: ~¼ banana’s worth of chips
Calories: 70 kcal
Sugar: 9 g
Sodium: 50 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 2 g
Protein: 1 g
Cholesterol: 0 mg