Pick the right bananas. Choose bananas that are yellow with a touch of green at the tips. They should be firm, not soft or spotty. Softer bananas will taste great but won’t get as crisp.

Prep the air fryer. Preheat to 325°F (160°C) for 3–5 minutes. A warm basket helps the slices start crisping right away.

Slice evenly. Peel the bananas and slice into thin rounds, about 1/8 inch (3 mm) thick. Use a mandoline or a sharp knife. Even thickness = even crunch.

Optional soak for color. To slow browning, toss slices in a bowl with 1 tablespoon lemon or lime juice mixed with 2 tablespoons water. Drain and pat very dry with paper towels.

Lightly oil and season. Toss slices with 1–2 teaspoons oil—just enough to coat. Add a pinch of salt. For sweet chips, mix in 1/2 teaspoon cinnamon and 1–2 teaspoons sugar. For savory, try a pinch of pepper or paprika.

Arrange in a single layer. Place slices in the air fryer basket without overlapping. Work in batches if needed. Overcrowding leads to soggy chips.

Air fry. Cook at 325°F (160°C) for 10–14 minutes, flipping halfway. Timing varies by slicer thickness and air fryer model. Start checking at 9 minutes.

Know when they’re done. Chips should be dry to the touch, lightly golden at the edges, and feel slightly firm. They’ll crisp more as they cool. If still soft in the center, add 1–2 more minutes.

Cool completely. Transfer to a wire rack or plate and cool for 10–15 minutes. Cooling sets the crunch.

Season to finish. Taste and add a final sprinkle of salt, extra cinnamon sugar, or a dusting of chili—whatever you like.