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. That was until I realized the ridiculous amount of sugar (and sometimes high fructose corn syrup) they had in them (like these). So, I gave up eating banana chips and moved onto other snacks. However, over the years I’ve worked on this banana chip recipe to replace the sweet-laden bulk bin banana chips.
A few notes. 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!) It’s a bit of a finicky recipe but I think well worth it (and once you get the right thickness/temperature down, these can become a weekly occurrence.
- 2-3 just ripe bananas
- Lemon Juice
- Preheat oven to 225˚ F.
- Slice bananas into 1/8" 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.