Deliciously sweet and guilt-free, Baked Banana Chips are easy to make and are the perfect portable, healthy snack to have on hand. Bananas are one of the most versatile tropical fruits, not to mention nutritional powerhouses, rich in vitamin C, potassium and dietary fiber. These high-energy treats are just right for anything – from a hiking trip or as part of a healthy lunch. Eat the chips as is, or combine them with a variety of nuts and dried fruits for a DIY trail mix.
Pro Tip 1: The thinner you cut the slices, the crunchier your chips will be.
Pro Tip 2: You can also satisfy your sugar cravings by seasoning these irresistible sweet little gems with a bit of cinnamon.
Ingredients:
- 2-3 just ripe bananas
- Lemon juice
NOTE: If your bananas are too ripe, they’ll be more difficult to slice.
Directions:
- Preheat your oven to 105°C.
- Peel and slice your bananas into 1/4 inch slices (for extra crispy slices, cut them about 1/8-inch thick). Try to get them as even as possible. Spread the banana slices out on a lined baking tray. Make sure the slices aren’t touching. Brush the slices with lemon juice to stop them from browning.
- Bake the banana slices until they have dried out. This can take two to three hours, but you should check after 90 minutes or so. It helps to take the slices out and lift them up once or twice to separate them from the paper.
- When cooked, remove from the oven and allow to cool for up to an hour – this is when they should crisp up nicely. If they don’t start to go crispy after 5 minutes, pop them back in the oven for another 15 minutes.
- Serve at room temperature. These can be stored for a couple of days in an airtight container, but we bet they won’t last that long.
