Line a baking sheet with parchment paper and set aside.
Melt chocolate chips over a double boiler until smooth and creamy; remove from heat.
Using a spoon, carefully dip each banana slice in the chocolate and rotate until evenly coated. Place on the prepared baking sheet and sprinkle with sea salt. Repeat with all banana slices.
Freeze until firm, a minimum of two hours. Serve chilled or store in an air-tight container in the freezer for up to one month.