Banana chips are amazing and everyone should have a container full of dried fruit, this one in particular. I eat these like candy. When my mom bought a dehydrator for her herbs a long time ago we experimented with fruit like bananas and strawberries. Bananas were of course the winner in my opinion and I haven’t been able to stop eating them since. For many years I always used to eye these at the store and finally I tried them. Let me tell you one thing for sure these are so much better than store bought. They’ve got a slight crunch and a natural sweetness. Oh and by the way they’re highly addictive. Most of them are gone before I even put them away.
To make these, you’ll need spotty bananas, there’s no added sugar or anything. The key here is to let your bananas get spotty so they’re sweet enough. This is one of my favorite ways to use up my bananas. Not only are they wonderful plain, they go with everything from granola to ice-cream toppers. You could even dip them into chocolate or peanut butter! Yum.
I know what you’re thinking, what if I don’t have a dehydrator? Easy, you don’t even need one. The process of drying out fruit is just cutting the fruit thin and placing it in a warm drying environment like an oven or a dehydrator. The key when using an oven is to set the heat level to the lowest setting and baking until they’re crispy. I find that most recipes tell you to soak the bananas in something acidic like lemon juice, pineapple or orange juice. This keeps them from getting too brown. If you’re using a dehydrator you won’t need this step.
Bananas sliced thin
Bananas sliced thin
Lemon/Pineapple/Orange juice freshly squeezed (enough to lightly brush over each of them front and back)
Place the sliced bananas on the racks of the dehydrator and put the setting to 135-145 degrees. Dehydrate for a couple hours until they reach their desired crispiness. When they’re done let them cool completely before storing. Tip: The amount of time it takes for it to dehydrate will depend on how thick or thin you’ve sliced them.
Preheat the oven to its lowest setting. Brush the front and back of the banana slices with your desired fruit juice and place them on a parchment covered baking sheet. Bake for 1.5 to 2 hours flipping them half way through When they’re done let them cool completely before storing.