Pick the right bananas. Use bananas that are yellow with minimal brown spots. They should be firm to the touch. Very ripe bananas tend to turn mushy and won’t crisp well.

Prep the air fryer. Preheat to 330°F (165°C) for 3–5 minutes. Lightly mist the basket with cooking spray to reduce sticking.

Slice evenly. Peel bananas and slice into thin rounds, about 1/8 inch thick. Thinner slices crisp faster; thicker slices stay chewier. Aim for consistent thickness so they cook evenly.

Prevent browning. In a bowl, mix 1 tablespoon lemon juice with 2 tablespoons water. Gently toss banana slices in the mixture, then pat dry with a paper towel. This step helps keep the chips bright and also aids crisping.

Season lightly. In a small bowl, stir together 1–2 teaspoons sugar, 1/4 teaspoon cinnamon, and a pinch of salt. If using, add 1/2 teaspoon vanilla to 1 teaspoon melted coconut oil. Drizzle the oil over the bananas and toss very gently, then sprinkle the sugar mixture to coat lightly.

Arrange in the basket. Lay slices in a single layer without overlap. Work in batches if needed. Overcrowding leads to steaming, not crisping.

Air fry. Cook for 8–10 minutes, flipping once at the 5-minute mark. Keep a close eye after minute 7. They should look golden at the edges and feel slightly firm.

Final crisp. If they’re not crisp enough, reduce heat to 300°F (150°C) and air fry for 2–4 more minutes. This lower heat helps dry them without burning the sugar.

Let them cool completely. Transfer chips to a cooling rack or a parchment-lined tray. They’ll crisp further as they cool. Don’t seal them while warm or they’ll soften.

Taste and adjust. Once cool, sprinkle a touch more cinnamon sugar if you like, or a tiny pinch of salt to sharpen the sweetness.