I love banana chips. When I was younger, I would always buy banana chips out of the bulk 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 sugar-laden bulk bin banana chips.
A few notes: This recipe is not easy. It’s easy to fail (I still do occasionally when I want to rush them along). So, it’s imperative that you make sure your oven temperature is accurate (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 about 1/16 inch thin (another must).
Thicker slices will take much longer (but will work, just like dehydrating any other type of fruit). If you pull the bananas from the oven too soon, they won’t be crispy. As a result, it’s better to slightly overcook than undercook.
Baked Banana Chips
Spices: Sprinkle the banana chips with a pinch of cinnamon or a mix of spices (think pumpkin pie spice with clove, nutmeg, and cinnamon).
Dehydrator: If you have a dehydrator, this recipe works just as well (if not better). Use your dehydrator at 135˚F and start checking around the 5 hour mark for chewy banana slices. One note, I’ve found the oven gets the chips much crispier.
Sweetener: This banana chips do not really need extra sweetener but sometimes it’s nice to have a touch of honey or maple flavoring. Mix a tablespoon or so of honey or maple syrup with the lemon juice before spreading onto the banana pieces.
Oven-dried banana chips to replace the store-bought banana chips that often have extra ingredients.
- 2 to 3 just-ripe bananas
- Lemon Juice
- Preheat oven to 225˚ F.
- Slice bananas into 1/16 inch slices and lay in a single layer on a baking tray covered with parchment paper. The key is making sure they are all the same thickness. 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). Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.
- Chips are done when they have deepened in color (dark gold to brown), have no visible moisture, and begin to crisp up as they cool when they are lifted from the tray. Remove from oven and let cool to a crisp. Occasionally you may have to pull done ones from the tray while the remaining chips are still cooling. If you remove the banana chips too soon, they will not start to crisp after about 5 minutes of being out of the oven. If this is the case, return them to the oven for another 15 to 20 minutes.
Tips + Tricks: This works best if you slice the bananas evenly but you if some are thinner, be sure to check and pull the done banana chips as needed.
- Serving Size: 1/2 cup of the banana chips
- Calories: 105
- Sugar: 14.4
- Sodium: 1.2
- Fat: .4
- Saturated Fat: .1
- Carbohydrates: 27
- Protein: 1.3
- Cholesterol: 0