Ginger banana chips recipe
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 hours to cook
- 28 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 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
- 120kJ 28.0kcal
- Fat
- 0g
- Saturates
- 0g
- Salt
- 0.0g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.9gProtein 0.4gFibre 0.7g
Method
- 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.
- 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.
- See more Snacks recipes
