Baked cocoa banana chips are a healthy, oven-baked snack with a satisfying crunch. Just four ingredients are all you need for this easy snack recipe!
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
1 1/2tbspunsweetened cocoa powder
1 1/2tbspconfectioners' sugar
Preheat oven to 250°F and line a large baking sheet or two with parchment paper. Set aside.
Slice bananas into very thin slices, between 1/8" - 1/16" thick, trying your best to make them as similar in thickness as you can. Place them in a single layer fairly close together on the lined baking sheet. Repeat for both bananas.
Brush lemon juice on the tops of the banana slices to prevent too much browning. You may not need the full 2 tsp.
Place the baking sheet on a middle rack in the oven and bake for 1 hour. Remove from the oven and flip each banana chips over. They'll be fairly stuck on the parchment paper, but will remove without much effort.
Place the sheet back in the oven and shut the oven off. Let the banana chips remain in the oven until the oven is cooled completely. This helps crisp them up.
Once cooled, whisk together unsweetened cocoa powder and confectioners' sugar very well until no lumps remain. Toss the banana chips in the cocoa mixture and tap off excess. Serve immediately, or store in an airtight container for a day or two.
You can easily half this recipe if you'd like to just use one banana.These cocoa banana chips are most crisp the day they're made or the day after.