Banana Chips Recipe

Introduction

Banana chips are a fantastic, crunchy treat that’s both sweet and healthy. Whether you need a quick snack or want to add a delicious topping to yogurt or granola, homemade banana chips are the perfect choice. With just a few ingredients, you can make a batch that’s free from preservatives and packed with natural flavor.

Equipment

• Baking sheet or dehydrator
• Parchment paper (for oven-baking)
• Sharp knife or mandoline slicer
• Mixing bowl

Ingredients

• 3-4 ripe bananas (firm, not overripe)
• 1-2 tbsp lemon juice (to prevent browning)
• 1-2 tsp coconut oil (optional, for crispiness)
• A pinch of salt (optional, for flavor)

Instructions

Step 1: Prepare the Bananas

1. Preheat oven to 200°F (93°C) if baking. For a dehydrator, set it to around 135°F (57°C).
2. Peel and slice the bananas into thin, uniform rounds (about 1/8 inch thick). Keeping them even will help with consistent drying.

Step 2: Toss with Lemon Juice

3. Coat the banana slices lightly with lemon juice to prevent browning. Add a small amount of coconut oil if you’d like extra crispiness and a hint of coconut flavor.

Step 3: Arrange on the Baking Sheet or Dehydrator Tray

4. Place slices in a single layer on a parchment-lined baking sheet or on the dehydrator tray. Sprinkle a touch of salt for flavor if desired.

Step 4: Bake or Dehydrate

• Oven Method: Bake at 200°F (93°C) for 2-3 hours, flipping halfway through. Cooking time varies with slice thickness, so check until the chips reach desired crispiness.
• Dehydrator Method: Dehydrate at 135°F (57°C) for 8-10 hours until fully dried and crispy.

Step 5: Cool and Store

5. Let chips cool on the tray. They’ll crisp up further as they cool.
6. Store in an airtight container for up to one week.

Tips

• Even Slicing: Uniform thickness helps achieve consistent crispiness.
• Add Spices: Try cinnamon, cocoa powder, or nutmeg for variety.
• Monitor Closely: Especially in the oven, as they can over-bake quickly at the end.

Conclusion

Homemade banana chips are a versatile, naturally sweet snack that you can enjoy in so many ways. Plus, they’re a healthier alternative to store-bought versions. Keep them on hand for quick snacks, add them to trail mix, or sprinkle on desserts—these banana chips are sure to become a family favorite!

Banana Chips Recipe

This simple recipe shows you how to make crispy, homemade banana chips in the oven or dehydrator. Perfect for a healthy snack or topping, they’re naturally sweet and preservative-free!

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Equipment

• Baking sheet or dehydrator
• Parchment paper (for oven-baking)
• Sharp knife or mandoline slicer
• Mixing bowl

Ingredients

  

• 3-4 ripe bananas firm, not overripe
• 1-2 tbsp lemon juice to prevent browning
• 1-2 tsp coconut oil optional, for crispiness
• A pinch of salt optional, for flavor

Instructions

 

• Step 1: Prepare the Bananas
• Preheat oven to 200°F (93°C) if baking. For a dehydrator, set it to around 135°F (57°C).
• Peel and slice the bananas into thin, uniform rounds (about 1/8 inch thick). Keeping them even will help with consistent drying.
• Step 2: Toss with Lemon Juice
• Coat the banana slices lightly with lemon juice to prevent browning. Add a small amount of coconut oil if you’d like extra crispiness and a hint of coconut flavor.
• Step 3: Arrange on the Baking Sheet or Dehydrator Tray
• Place slices in a single layer on a parchment-lined baking sheet or on the dehydrator tray. Sprinkle a touch of salt for flavor if desired.
• Step 4: Bake or Dehydrate
• Oven Method: Bake at 200°F (93°C) for 2-3 hours, flipping halfway through. Cooking time varies with slice thickness, so check until the chips reach desired crispiness.
• Dehydrator Method: Dehydrate at 135°F (57°C) for 8-10 hours until fully dried and crispy.
• Step 5: Cool and Store
• Let chips cool on the tray. They’ll crisp up further as they cool.
• Store in an airtight container for up to one week.