Greek Yogurt Banana Chips featuring garlic butter (Crispy)

Greek Yogurt Banana Chips featuring garlic butter deliver a sweet-savory crunch with a creamy tang. Quick, skillet-ready street snack—try a batch today.

If you love street snacks that hit every note—crunchy, creamy, garlicky, and a little tangy—this recipe is for you. Greek Yogurt Banana Chips featuring garlic butter turn humble bananas into a fast, crowd-pleasing bite. The yogurt batter gives you a crisp crust, while warm garlic butter adds savory depth. Its the kind of salty-sweet snack that disappears as soon as it hits the table.

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Why Youll Love It

This recipe is street-food simple yet chef-level satisfying. You get thin, crisp banana chips without a deep fryer. The batter is just Greek yogurt, a little lemon, and rice flour for crunch. No eggs needed. A fast garlic butter bath finishes it off.

• Sweet-meets-savory: Bananas, garlic, and butter balance each other.
• Fast: About 30 minutes, start to finish.
• Flexible: Air fryer, oven, or skilletyour choice.
• Snack or side: Serve with dips, pile on bowls, or tuck into wraps.
• Budget-friendly: Pantry staples, no special tools.

Greek Yogurt Banana Chips featuring garlic butter

These crispy chips start with firm bananas. A tangy yogurt batter clings to every slice, so the edges frizzle and the centers stay light. The warm garlic butter is the flavor bomb that makes this snack feel like its straight from a market window. You can scale the batch up or down, and the technique works with plantains too.

New to air frying snacks? Browse more ideas in Air Fryer Recipes and keep the party going with Snack Recipes. For dip inspiration, see Sauces & Dips. Curious about air-frying basics? Check out this primer from Food Network.

Ingredients

• 3 firm bananas (slightly underripe; green-yellow works best)
• 3/4 cup full-fat Greek yogurt (thickness helps it cling)
• 1/2 cup rice flour (or cornstarch; rice flour crisps best)
• 1 tablespoon lemon juice (brightens and tenderizes)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder (in the batter)
• 1/2 teaspoon baking powder (optional for extra lift)
• Neutral oil spray (or 12 tablespoons oil for skillet)
• 3 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1/4 teaspoon red pepper flakes (optional heat)
• 1 teaspoon honey (optional to balance the savoriness)
• 1/2 teaspoon lemon zest
• 1 tablespoon chopped parsley or dill
• Flaky salt, to finish
• Extra Greek yogurt and lemon wedges, for serving

Substitutions:

• Bananas: Firm plantains make a heartier, extra-crispy chip.
• Rice flour: Cornstarch or potato starch works; all-purpose flour is okay but less crisp.
• Butter: Olive oil or vegan butter for dairy-free.
• Greek yogurt: Thick coconut yogurt for a dairy-free option.
• Herbs: Try chives, mint, or oregano.

Step-by-Step Instructions

1. Slice smart: Peel bananas and cut into thin 1/8-inch coins or diagonals. Thinner slices crisp faster. Pat dry to remove moisture.
2. Mix the batter: In a medium bowl, whisk yogurt, lemon juice, 1/2 teaspoon salt, pepper, garlic powder, and baking powder. Add rice flour and stir until smooth and thick, like pancake batter.
3. Coat: Fold in banana slices until evenly covered. Rest 5 minutes to hydrate the starch.
4. Air fryer: Preheat to 375F (190C). Lightly oil the basket or use air-fryer parchment. Lay slices in a single layer. Mist tops with oil.
5. Crisp: Air fry 8 minutes. Flip. Air fry 6 minutes more until golden with lacy edges. Work in batches. Transfer to a rack to keep crisp.
6. Pan or oven (options): Pan-fry in 1/4 inch oil over medium, 2 minutes per side. Or bake on a rack at 400F (205C) 184 minutes, flipping once.
7. Garlic butter: Melt butter over medium-low. Add garlic; cook 600 seconds until fragrant, not brown. Stir in pepper flakes, honey, lemon zest, and remaining 1/2 teaspoon salt. Off heat, stir in herbs.
8. Finish: Toss hot chips with just enough garlic butter to gloss. Sprinkle flaky salt.
9. Serve: Plate with extra Greek yogurt for dipping and lemon wedges. Eat while hot and crisp.

Expert Tips

• Choose firm fruit: Slightly underripe bananas hold shape and crisp better than soft, spotty ones.
• Dry matters: Moisture is the enemy of crisp. Pat slices dry. Dont overload the batter.
• Use a rack: Cooling chips on a wire rack prevents steam from making the bottoms soggy.
• Starch selection: Rice flour is your crisp MVP. Cornstarch also works but may brown faster.
• Minimal oil, maximum crunch: A light mist of oil helps browning without greasiness.
• Batching: Keep finished chips on a rack in a 200F (95C) oven while you finish the rest.
• Season hot: Salt sticks better when the chips are fresh from the fryer or oven.
• Flavor control: Toss with all the garlic butter or drizzle to taste for lighter results.
• Plan for dipping: Serve with lemony yogurt, garlicky tahini, or herbed labneh.

Storage

Short term: Best fresh. If you need to hold for 1 hours, keep on a rack in a low oven (200F/95C) to stay crisp.

Refrigerate: Once cool, store chips in a paper towellined airtight container up to 3 days. Re-crisp at 375F (190C) for 5 minutes.

Freeze: Freeze in a single layer on a sheet pan, then bag for up to 1 month. Reheat from frozen at 375F (190C) 82 minutes.

Garlic butter: Make and refrigerate up to 1 week. Melt before tossing.

Variations

• Vegan: Use thick coconut yogurt and vegan butter or olive oil.
• Dairy-free: Use plant-based yogurt and olive oil. Add extra lemon zest for brightness.
• Gluten-free: The recipe is naturally GF with rice flour or cornstarch.
• Refined-sugar-free: Skip the honey or swap in a pinch of coconut sugar.
• Spicy harissa butter: Stir 1 teaspoon harissa paste into the butter.
• Zaatar crunch: Sprinkle 1 teaspoons zaatar over hot chips with the flaky salt.
• Sweet street fair style: Omit garlic butter. Dust hot chips with cinnamon sugar and a touch of salt; serve with vanilla yogurt.
• Plantain chips: Use green plantains for extra crunch and a more traditional street-snack vibe.

FAQ

Can I make Greek Yogurt Banana Chips featuring garlic butter in the oven?
Yes. Bake on a rack set over a sheet at 400F (205C) for 184 minutes, flipping once. The rack lets air circulate so both sides crisp.

How do I keep the chips crispy?
Slice thin, pat dry, dont crowd, and cool on a wire rack. Toss with garlic butter right before serving so they dont soften.

Can I use plantains instead of bananas?
Absolutely. Green plantains are starchier and fry up ultra-crispy. Slice just as thin for the best texture.

What else can I serve with these?
Try a lemony yogurt dip, garlicky tahini, or a quick herbed labneh. Theyre great with salads, grain bowls, or mezze platters.

Do I need the baking powder?
No, but a pinch can add a touch of lift and a lacier edge. If you prefer a denser chip, skip it.

Can I pan-fry instead of air fry?
Yes. Use 1/4 inch of neutral oil over medium heat. Fry 2 minutes per side until golden. Drain on a rack and salt while hot.

Call to Action

If you tried these crispy chips, leave a comment and a star rating belowit helps others find the recipe. Save it to your snack board on Pinterest, and share with a friend who loves street food at home. For more quick bites, check out Snack Recipes and plan your week with Meal Prep.