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
Keywords: dehydrated, bananas, snacks