Imagine transforming ordinary ripe bananas into a crunchy, delectable treat that's not only incredibly easy to make but also healthier than store-bought chips. These homemade baked banana chips are about to revolutionize your snacking experience, offering a delightful combination of natural sweetness and satisfying crunch that will have you ditching processed snacks forever. Whether you're a health-conscious foodie, a busy parent looking for nutritious kid-friendly treats, or simply someone who loves exploring simple yet delicious recipes, these banana chips are your perfect go-to solution!
Prep Time: 10 mins
Cook Time: 2 hrs
Total Time: 2 hrs 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 ripe bananas
- 1 tablespoon lemon juice
- 1 tablespoon cinnamon (optional)
Instructions
- Preheat the oven to 200°F (93°C), which is a low temperature ideal for dehydrating banana slices without burning them.
- Wash the bananas thoroughly under cool running water to remove any dirt or residue from the skin.
- Peel the ripe bananas and slice them uniformly thin, approximately 1/8 inch thick. Use a sharp knife or a mandoline slicer for consistent thickness to ensure even drying.
- Pour the lemon juice into a small bowl and gently brush or dip each banana slice to prevent browning and add a subtle tangy flavor.
- If using cinnamon, sprinkle it evenly over the banana slices for additional flavor and aroma.
- Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy removal.
- Arrange the banana slices in a single layer without overlapping, allowing air circulation for even drying.
- Place the baking sheet in the preheated oven and bake for approximately 2 hours, rotating the pan halfway through to ensure uniform drying.
- Check the banana chips periodically, looking for a crisp, golden texture. Cooking time may vary slightly depending on slice thickness and oven performance.
- Remove from the oven and let the banana chips cool completely on the baking sheet. They will continue to crisp up as they cool.
- Store the cooled banana chips in an airtight container at room temperature for up to one week.
Tips
- Choose bananas that are ripe but still firm - overripe bananas will be too mushy and difficult to slice.
- Use a mandoline slicer for consistently thin, even slices that will dry uniformly.
- The lemon juice not only prevents browning but adds a subtle tang that enhances the banana's natural flavor.
- Keep your oven door slightly ajar during baking to allow moisture to escape and promote crispiness.
- For extra flavor variations, experiment with spices like nutmeg, cardamom, or a light sprinkle of sea salt.
- If your chips aren't crispy enough after 2 hours, you can leave them in the oven a bit longer, checking every 15 minutes.
- Store in a completely airtight container to maintain their crisp texture and prevent moisture absorption.
Nutrition Facts
Calories: 105kcal
Carbohydrates: 27g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
