The Real Food Guide

Banana Chips: An Easy Real Food Treat!

37

Oven-dried banana chipsI was about to buy some banana chips in the store the other day, but I stopped when I looked at the ingredient list. In addition to ‘bananas’ was sugar, coconut oil and the dubious-sounding “banana flavor” or isoamyl acetate. You’d think the bananas would be the thing that would provide adequate banana flavor and sweetness! It got me thinking though, that banana chips should be easy enough to make at home.

I know that it should be easy to make banana chips in a food dehydrator – but alas, I don’t have one. Based on some beef jerky experiments (that haven’t worked unfortunately), I figured I could turn the oven on low and use it as my over-sized dehydrator! These easy oven-dried banana chips are delicious, though the problem we had around here was that most of them were eaten before they got sufficiently crispy. Ideally, you’ll want them to cool a bit after their time in the oven, otherwise they’ll be a bit chewy, but they’re still delicious that way. (Update: I did end up getting a dehydrator, much faster and energy efficient. Check out the table at the end of this post for a comparison of six popular dehydrator models.)

Bananas are a good source of dietary fiber and minerals like potassium, manganese and vitamins B6 and C. And while they’re already a great, portable snack, when they’re dried as chips, they satisfy a sweet-tooth and give a little crunch!


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Oven-dried Banana Chips

Rating: 51

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 40 minutes

Oven-dried Banana Chips

Ingredients

  • 3 large bananas
  • 1 lemon, juiced

Instructions

  1. Peel and slice bananas in 1/4"-thick slices (or thinner).
  2. Lay slices on cookie sheet, lined with parchment paper or aluminum foil.
  3. Dip your fingers in lemon juice and brush each banana slice with lemon juice to prevent excessive browning of the bananas.
  4. Bake at 200F (or as low as your oven will go), for 1.5 hours.

Notes

Using parchment paper will help prevent the bananas from sticking to your cookie sheet. Baking time will vary depending on your texture preference and oven temperature. 1.5 hours worked for me, though if you use a slightly higher heat, you may only need an hour, or if you want crisper chips, you might want to go longer in the oven to 1h 45min or 2 hours.

http://therealfoodguide.com/banana-chips-easy-real-food-treat/

Food Dehydrator Comparison Table

 
Name
Price
Description
Weight (pounds)
Limited Warranty (yr)
Watts
Nesco Snackmaster Pro Food Dehydrator$Top-mounted fan, adjustable thermostat from 95-to-160°F; Flavors don't mix, no need to rotate trays, opaque exterior blocks harmful lights; Includes recipe book, 2 solid sheets, 2 mesh sheets, and 3 jerky spice packets91600
Excalibur Food Dehydrator$$$9-Tray dehydrator, 15 square feet of drying space; Built in on/off switch and adjustable thermostat with 26 hour timer; Includes and flexible polyscreen tray inserts to prevent foods from sticking; Great for large familes and gardens2210440
Nesco American Harvest 1000-watt Food Dehydrator Kit$$Expandable to 30 trays; Adjustable Thermostat; Includes 8 each Trays, Fruit Roll Sheets, Clean a Screens; Includes How to Dry Foods Book2011000
L'Equip Dehydrator$$Adjustable thermostat with computer-controlled sensor; 6 stacking trays for a total of 12 square feet of drying space; Instructional booklet with recipes and drying times included1110500
Nesco American Harvest 400-watt Food Dehydrator$Expandable to 7 trays; Clear top to monitor the drying process; Fan forced radial air flow means no tray rotation needed; All components dishwasher safe except the power head51400
Sedona Digitally Controlled Food Dehydrator$$$$Easy on/off switch, electronic digital display with digital temperature control and timer; Quiet, energy efficient operation; See-through glass door; BPA free plastic trays and tray mesh screens; Dual fan technology235550

Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

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May 21 |

37 thoughts on “Banana Chips: An Easy Real Food Treat!

  1. [...]  Often fried and not much different that potato (a veggie after all) chips. Making your own baked banana or veggie chips is a much better [...]

  2. elyse says:

    what is the lemon juice for?

  3. sadsham says:

    i want know how to make banana chips

  4. apesrite says:

    Big ‘ol fat fail. I could have done something wrong. How could I this is basic of recipes as they get. Glad others had better luck. :-)

    • Oh no! What happened? Were your chips too chewy? (Dry for longer, or slice thinner, or remove from parchment and store in an airtight container and let them dry out that way). Did they burn? (Lower oven temperature or leave it open a crack).

  5. khloe says:

    how do you preserve the item & for how many days can you keep it preserved?

    and after you take it oyt of the oven.. can you store it in a ziplock bag straight away?

    and if i keep it in my bag & have it at work during lunchtime as a snack, will it still be crispy & in good condition?

    • Drying foods is a form of preservation, so they can last quite a while if stored in an air-tight container. (We usually keep ours in mason jars). I wouldn’t put them in any container though, jar or bag until they’ve sufficiently cooled to room temperature. Assuming the chips you’ve made are sufficiently dried to ‘crispy’ (which takes longer in an oven than a dehydrator), they should still stay crisp in an air-tight bag or other container.

  6. […] Afternoon Snack: Banana Chips […]

  7. sheila says:

    Total disaster>>>.of course used foil which they stuck too>>..didn’t get the part about the parchment paper…..will re try

  8. vanessa says:

    Omg I’m gunna try this :-)

  9. Nice write up. I’ve just purchased a commercial food dehydrator and am excited to make my own banana chips! Do you have any idea how long these will last in an air tight bag if refrigerated? Can dried banana chips be frozen?

    Thank you

    • Hey Adam. Honestly, since I don’t use a commercial dehydrator, and just the oven or a small counter-top dehydrator so I’ve never made enough banana chips that my family can’t consume within 2 days. 3 days tops. (My son’s nickname is ‘monkey’ for a reason). For that reason, I’ve never needed to freeze the banana chips either, but I don’t see why that wouldn’t be possible.

  10. Sorcha says:

    Hi i was wondering if there was an easier way to cook them in a shorter period of time?

    • You could certainly try, but because bananas are so sweet, you may end up burning them if you raise the temperature too much. The idea is to dry them out, which unfortunately, works best if you go low and slow. If you’re concerned about taking up so much time in your oven, you may want to invest in a small counter-top dehydrator. Amazon often has them on sale, or you can probably find used ones on Craigslist and the like.

  11. Rudy says:

    Can you use silicone sheets instead or parchment paper? Thanks, looking forward to trying it out

  12. Jan says:

    I’ve tried dehydrating banana chips in small convection oven and in oven on a plate, and neither worked. All out of parchment paper. Since it is such a low temp, can I use waxed paper or a paper bag, and does either need to be buttered or greased? please respond, as delivery of parchment paper will take longer than bananas will last! Thanks,, love the site!

    • I definitely wouldn’t use the wax paper since it’s got a wax coating on it that you don’t want melting off onto your bananas! The parchment acts as a barrier to separate them from your sheet easily and absorb a little moisture. It doesn’t need to be buttered or greased at all, and if you have a silpat liner, that can be used instead.

  13. Wendy says:

    Do these chips when eaten as an afternoon snack, cause loose stools?

  14. Subscribe me to your newsletters please I need your newsletters.

  15. Jenny says:

    I’m having issues with the banana slices sticking to the parchment paper, what should I do? Let cool longer? Let it bake longer?

  16. Alice says:

    I am trying these now and they have been in a 200 degree oven for 2 hours and they still are soft and sticky. What did I do wrong?

  17. […] wonderful things you can make with it. (If you don’t have a dehydrator, you can try making banana chips in your oven and see if maybe a dehydrator is for you). The great thing is, you can often find […]

  18. […] Banana Chips from The Real Food Guide […]

  19. Colina says:

    I’m going to try this recipe – but wonder if you CAN use coconut oil somehow and why you chose to use only lemon?

    • This recipe is really just using your oven as a big dehydrator (I made this recipe before I bought a dehydrator), so there’s no need for oil. The lemon is optional – it gives the bananas a little bit of tartness, since drying them out concentrates the sugars and I find makes them a bit too sweet, and it helps them from going too brown.

  20. Moni says:

    I just made these and they came out delicious. I baked them in my convection oven for about 1.5 hours on each side for a total of 3 hours at 225 degrees. I put them on a sheet lined with foil, sprinkled some olive oil on the foil and then placed the bananas. They came out so crispy! I love it.

  21. Jannie says:

    I did this exactly as written, but it didn’t work for me, either. I left them in for 2 hours at 200 degrees, then bumped it up to 250 degrees for another 30 minutes. They were still very tacky and pretty brown, so I thought I’d take them out of the oven and see if they firmed up, but they didn’t. Total fail.

  22. VERGIE says:

    Good Day!!!
    Please help me, I want to make a banana chips most crispiest and stay long period for 1yr expiration. Thank you and more power, God Bless…

  23. Carla says:

    Hi there, just wondering if I could use lime juice instead of lemon for this recipe? I’m assuming they would work pretty much the same, but I just wanted to be sure!

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