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!
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.