Banana chips, but make it adult. I love a banana chip, but the ones that taste fantastic have added sugar, and the ones that don’t taste like cardboard (politely… but true). This version fixes that, and also solves the issue of what to do with overripeness. Now, I am not talking about mushy banana, but a banana thats ripe with a few spots that no longer feel appetizing besides that old banana bread recipe you’ve made countless times (because let’s be honest, its the only good go to recipe up to this point for overripe banana).
The key here is treating bananas less like fruit and more like something you’re trying to dry slowly, not caramelize quickly. Quick in this case will make things burn, and we don’t want black we want nice and brown. Brown = caramelized = delish! Thin slices, a quick acid bath, and low heat make all the difference. The result is a chip that’s crisp, yet sweet, and strong enough to handle a real dip.
The dip itself is intentionally simple and whole foods (just like the chip!). Blending cottage cheese creates a creamy, neutral base that lets peanut butter shine without becoming heavy or overly sweet. It’s protein-forward, naturally filling, and just sweet enough to feel like a treat. I like to make the dip lower on the sweetness because the chips really carry it on its own.
Tips & Tricks On This RECipe!
- Slice thinner than you think. Thickness determines structure more than bake time.
- Don’t skip the lemon water! It prevents burning and helps the chips dry evenly.
- Avoid added sugar on the chips. Sugar makes them flexible instead of crisp.
- Chill the dip. Cold = thicker = better dipping.
- Let the chips cool fully. Warm chips always feel softer than they actually are.
This is just perfect in my eyes for an afternoon pick-me-up as much as it is for a casual snack board. Simple and whole ingredients, a little patience, and suddenly ripe bananas feel like an upgrade instead of a potential problem.
Caramelized Banana Chips with High Protein Cottage Cheese Peanut Butter Dip
Equipment
- Mandoline or sharp knife
- Baking sheet
- Parchment paper
- Blender or food processor
- Mixing bowl
- Pastry brush or oil spray
Ingredients
Banana Chips
- 3 ripe bananas yellow with spots, not mushy
- 1 cup water
- 1½ tablespoons lemon or lime juice
- Neutral oil spray or brush avocado recommended
- Fine salt to taste
Cottage Cheese Peanut Butter Dip
- 1 cup full-fat cottage cheese
- 1/4 cup natural peanut butter unsweetened
- 2 tablespoons maple syrup to taste
- 1 tablespoon vanilla extract
- Pinch of salt optional
Instructions
- Preheat oven to 225°F (110°C) (or if your oven runs hotter, go for 200-215°F). Line a baking sheet with parchment paper.
- Slice bananas very thin, the thinner the better! I did 1/4 inch thick, but honestly 1/8 or even a 1/16 is perfect.
- Mix water and lemon juice in a bowl. Submerge banana slices for 30–45 seconds.
- Remove and pat slices completely dry.
- Arrange in a single layer on the baking sheet. Lightly spray or brush with oil and sprinkle with a pinch of salt. *Feel free to sprinkle on some cinnamon if you prefer!
- Bake for 2.5–3 hours, flipping once halfway through.
- Turn off oven, crack the door, and let chips rest inside for 30–45 minutes to fully crisp.
- If not fully crisp at this stage, re-heat oven for another 30 minutes and repeat last step afterwards. Cool completely before serving.
Peanut Butter Dip
- Add cottage cheese, peanut butter, maple syrup, vanilla, and optional salt to a blender.
- Blend for 1–2 minutes, scraping down sides as needed, until completely smooth.
- Taste and adjust sweetness or thickness as desired.
- Chill for 15–20 minutes before serving for best texture.