Banana Chips: An Easy Real Food Treat!29
I 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.
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!
- 3 large bananas
- 1 lemon, juiced
- Peel and slice bananas in 1/4"-thick slices (or thinner).
- Lay slices on cookie sheet, lined with parchment paper.
- Dip your fingers in lemon juice and brush each banana slice with lemon juice.
- Bake at 200F (or as low as your oven will go), for 1.5 hours.
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.