So on top of being sick and stressed- it snowed this morning.
I really thought we were going to get some warmer weather and I wake up to find snow all over my car. I was so surprised that I had to do a double take out of complete and utter confusion as to what the white stuff was all over my car.
This is an evil trick mother nature….
On to better things: I love banana chips. When I was younger, I would always buy banana chips out of the bin at the local health food store and usually devour whatever I bought.
Until I realized the ridiculous amount of sugar (and sometimes high fructose corn syrup) they had in them. So, I gave up eating banana chips and move onto other things. That is until I saw a recipe from A Sweet Road. I was so excited that I made them the very same day.
So, if you love banana chips as much as I do I suggest making them yourself! So easy and delicious!
Updated as of 3/15: It’s imperative that you make sure your oven temperature is spot on (any lower and it will take forever and any higher, you risk burning). Also, the use of just-ripe bananas helps you cut those slices to the perfect 1/8″ thickness (another must). Anything thicker will take much longer (I actually go a bit thinner and start checking at an hour!)
- 2-3 just ripe bananas
- Lemon Juice
- Preheat oven to 225˚.
- Slice bananas into ⅛" slices and layout in a single layer on a baking tray covered with parchment paper. Brush with lemon juice.
- Bake until bananas have dried out, 2-3 hours. Check bananas after about 90 minutes and peel up from the parchment paper to help air circulate a bit better (I used my fingers as the bananas are still a bit moist).
- Remove from oven and let cool for another 30-60 minutes (banana chips with crisp more as they cool.) If you remove the banana chips too soon and they do not start to crisp after about 5 minutes of being out of the oven, return to the oven for another 15 to 20 minutes.