Slow Cooker Almond Flour Banana Chips – Crisp & Simple

Slow Cooker Almond Flour Banana Chips are crunchy, golden, and naturally sweet-salty. Easy hands-off prep. Try this better-for-you snack today. Make a batch!

Meet your new crisp, better-for-you snack that tastes like it came from a gourmet shop but uses pantry staples you already have: Slow Cooker Almond Flour Banana Chips. They’re whisper-thin, lightly nutty, and kissed with a sweet-salty, smoky spice blend. Best of all, the method is almost hands-off. Your slow cooker acts like a gentle dehydrator, giving you crunchy chips without deep-frying.

Slow Cooker Almond Flour Banana Chips

If you’ve ever wondered whether a slow cooker could make truly crunchy banana chips, the answer is yes—with a few smart tweaks. Venting the lid lets moisture escape. A thin, even almond flour coating adds structure and delicate crunch. And a short, low oven finish locks it in, though you can keep the entire process in the slow cooker if you prefer. The result? Chips that are sturdy enough for dipping, light enough for snacking, and naturally gluten-free.

This recipe fits busy days. Slice, coat, and set it. While the chips dry, you can tackle your to-do list. It’s a great technique for meal prep and school snacks, and it doubles as a clever way to use bananas before they become too soft. For more smart, low-lift ideas, peek at Air Fryer Snacks and our top Kitchen Tips for better crunch at home.

Curious about why venting matters? When you trap steam, food softens. When you vent, evaporation yields crisp edges. It’s the same principle behind oven-roasting vegetables. If you’d like a deeper dive into the science of moisture and browning, you’ll enjoy the practical explainers at Serious Eats. For slow-cooker basics and safety, see the primers from Food Network, and for storage timing, the USDA’s FoodKeeper App is a handy reference.

Why You’ll Love It

• Crunch without deep-frying. The almond flour coating and vented lid create crisp chips in a gentle heat.
• Simple ingredients. Bananas, almond flour, and a few spices—that’s it.
• Gluten-free and dairy-free. Easy to make vegan with aquafaba instead of egg white.
• Better-for-you snack. Naturally sweet with optional sweet-salty balance; no refined oil bath.
• Kid-friendly and lunchbox-ready. Sturdy enough for dipping yet light and snackable.
• Scalable. Make a small batch or double it with two layers cooked in rounds.

Ingredients

• 3 firm, just-ripe bananas (yellow with a hint of green)
• 1/2 cup super-fine almond flour (or almond meal; see notes)
• 1 large egg white, whisked until foamy (or 3 tbsp aquafaba for vegan)
• 1 tbsp fresh lemon or lime juice (prevents browning)
• 1 tbsp avocado oil or melted coconut oil, plus oil spray
• 1/2 tsp fine sea salt, plus more to finish
• 1/2 tsp smoked paprika (adds savory depth)
• 1/4 tsp ground cinnamon (optional warm note)
• 1/8 tsp cayenne or black pepper (to taste)
• 1 tsp coconut sugar (optional sweet-salty balance)

Substitutions: Use cassava flour if nut-free; it browns faster, so watch closely. Swap smoked paprika for chili powder. Use olive oil spray in place of avocado oil. If you prefer sweeter chips, drop the paprika and cayenne and add 1/2 tsp vanilla to the egg white.

Step-by-Step Instructions

1. Prep the cooker. Trim a piece of parchment to fit the crock. Crumple two long foil ropes and place under the parchment around the perimeter to encourage airflow. Mist the parchment with oil. Prop a wooden spoon or chopsticks within reach to vent the lid later.
2. Slice the bananas. Peel and slice into 1/8-inch rounds or thin diagonals. Consistency is key. A mandoline works well—use the guard for safety.
3. Toss with citrus. Combine slices with lemon or lime juice. This slows browning and helps the coating cling. Pat away excess moisture.
4. Whisk and mix. In one shallow bowl, whisk the egg white until very foamy (or use aquafaba). In another, stir together almond flour, salt, smoked paprika, cinnamon, cayenne, and coconut sugar if using.
5. Coat lightly. Dip each slice into the foam, shake off excess, then dredge in the almond flour blend. Aim for a whisper-thin layer. Overcoating leads to soft spots.
6. Arrange in a single layer. Lay slices on the parchment without overlapping. Lightly mist tops with oil for extra crunch and color.
7. Cook with a vented lid. Cover and prop the lid open about 1/4 inch. Cook on HIGH for 2 to 3 hours. Rotate the crock halfway. At 90 minutes, flip the chips so both sides dry evenly. If edges darken quickly, switch to LOW.
8. Check doneness. Chips should feel dry and firm with golden edges. If they bend, continue 15–20 minutes and check again.
9. Optional oven finish. For shatter-crisp chips, transfer to a parchment-lined sheet and bake at 250°F (120°C) for 10–15 minutes. Cool completely. Cooling is when the crunch sets.
10. Finish and serve. Sprinkle with a pinch of salt. Enjoy solo or with a quick yogurt-lime dip (stir plain yogurt, lime juice, salt, and a pinch of paprika).

Looking for more prep-friendly snacks? Browse our Meal Prep hub and don’t miss the guide to Gluten-Free Baking for pantry tips that upgrade texture.

Expert Tips

• Choose firm bananas. Just-ripe fruit holds its shape. Overripe bananas turn mushy and won’t crisp.
• Vent the lid. Steam is the enemy of crunch. Prop the lid throughout the cook to let moisture escape.
• Keep the coating thin. A light dusting of almond flour crisps; a thick layer stays soft. Shake off excess.
• Flip once. A single flip at about 90 minutes prevents sticking and encourages even drying.
• Finish smart. If chips are dry but not crunchy, a 10-minute oven finish at low heat locks in crispness.
• Cool completely. Chips feel crisper after cooling. Don’t seal them warm—they’ll steam and soften.
• Season late. Add a pinch of extra salt after cooking. Salt draws moisture; adding it too early can soften chips.
• Batch cooking. For double batches, cook in rounds. Avoid stacking layers in the crock or they’ll steam.

Storage

Let chips cool to room temperature, then store in an airtight container with a small piece of paper towel to absorb stray moisture.

• Room temperature: Up to 1 week in a sealed jar or tin.
• Refrigerator: Not ideal (humidity softens). If needed, store up to 1 week airtight; re-crisp in a 250°F (120°C) oven for 5–8 minutes.
• Freezer: Up to 2 months in a zip-top bag with air pressed out. Re-crisp at 250°F (120°C) for 8–10 minutes.

Variations

• Vegan: Use aquafaba in place of egg white. Everything else stays the same.
• Gluten-free: Already GF. To go nut-free, swap almond flour for fine cassava flour and watch browning.
• Dairy-free: This recipe is naturally dairy-free; pair with a dairy-free yogurt dip if desired.
• Refined-sugar-free: Omit coconut sugar. The bananas provide gentle sweetness.
• Smoky-Chipotle: Replace paprika with 1/4 tsp chipotle powder; add lime zest.
• Everything Seasoning: Skip cinnamon and sugar; finish hot chips with everything bagel seasoning.
• Sweet Cinnamon: Drop paprika and cayenne; use 1 tsp maple sugar and 1 tsp cinnamon for a dessert chip.
• Cocoa-Chili: Add 1 tsp cocoa powder and a pinch of chili for a mole-inspired twist.

FAQ

What kind of bananas work best?
Choose just-ripe bananas that are firm and mostly yellow with a hint of green. They slice cleanly and hold structure as they dry.

Can I make Slow Cooker Almond Flour Banana Chips without egg?
Yes. Use 3 tablespoons aquafaba (liquid from a can of chickpeas). Whisk until foamy and proceed as directed.

How do I keep the chips crisp after storing?
Seal only after chips are fully cool. If they soften, spread on a sheet and bake 5–8 minutes at 250°F (120°C), then cool again.

Can I bake instead of using a slow cooker?
Yes. Arrange coated slices on a parchment-lined sheet. Bake at 225–250°F (110–120°C) for 1.5–2 hours, flipping halfway, until dry and crisp.

Are these chips keto-friendly?
Bananas are higher in carbs, so they aren’t ideal for strict keto. For a lower-carb snack, try zucchini or turnip chips with the same seasoning approach.

Do I need the oven finish?
No. You can keep the chips in the slow cooker on WARM with the lid off for 20–30 minutes to finish drying. The oven finish gives the crispiest result.

Call to Action

If you try these chips, I’d love to hear how they turned out. Drop a comment with your tweaks, rate the recipe, and save it for your next snack attack. Sharing is caring—send this to a friend who loves a crunchy, gluten-free bite!