Crispy Air Fryer Bananas (Print Version)

# Ingredients:

→ Basic Ingredients

01 - 1 tablespoon olive oil or sprayable olive oil
02 - A pinch of table salt or sea salt, to your liking
03 - 4 bananas, ideally a little firm and not fully ripe

# Instructions:

01 - Take the peels off the bananas and cut them into thin, round slices. Aim for about 1/8-inch thickness to help them crisp up nicely. Keeping them evenly cut will make sure they cook the same way.
02 - Lay the banana slices flat on parchment paper, a baking pan, or a large plate. Use a pastry brush to lightly spread olive oil on one side—or just spray quickly with olive oil spray. Sprinkle some salt, flip the slices over, and repeat on the other side.
03 - Arrange the banana slices in the air fryer basket so none are touching or overlapping. You might have to cook a few batches, depending on how big your air fryer is. Crowding the basket can prevent that lovely crispness.
04 - Heat your air fryer to 360°F. Let the slices cook for roughly 12 minutes until they’re golden and all soft spots are gone. Keep checking late in the cook time because they can go from crispy to burnt pretty fast.
05 - After cooking, set the air fryer basket down on a heat-safe surface and let the chips sit for 5 minutes. Next, shift them onto a cooling rack for another few minutes to fully harden. Cooling really locks in that crunch! Take a taste and sprinkle extra salt if needed.

# Notes:

01 - The best bananas for this are slightly underripe with hints of green—they should be nice and firm.
02 - As the chips cool, they’ll crisp up even more, so don’t worry if they’re a bit soft right after cooking.
03 - You can keep them in an airtight container at room temp for up to 5 days, but they’re usually gone much sooner!
04 - Want to mix things up? Add a touch of cinnamon, a drizzle of honey, or even some chili powder for a sweet-spicy punch before air frying.