If you’re looking for something sweet, something chewy then this simple little treat is for you. Banana Chips! Bananas are naturally sweet, and when they are baked they take on a ‘candied’ consistency. It doesn’t take many of these to satisfy your sweet tooth and you can feel good about snacking on quality, whole foods.
First, you need a banana. I like bananas at about this stage of brown-ness:
Equal ratio of brown spots to yellow. Don’t let the brown get out of control, though. You don’t want to open a banana peel full of mushy goo. Gross. I used 2 bananas for this recipe but, if you have more than 2 brown bananas, peel the others and freeze them in a container to throw in smoothies!
Slice the bananas into 1/4 inch rounds and place them on a parchment lined baking sheet. They don’t need to be spread apart as they won’t expand at all.
Squeeze the juice of half a lemon over your sliced bananas.
Pop into your pre heated oven and slowly dehydrate them for 2-3 hours. It takes a while but the oven temperature is really low. The point isn’t to cook the bananas but to take the moisture out of them (think dried fruit). If you have a dehydrator that would be perfect. And I’m jealous of you. Of both the dehydrator and the counter space required for one. Jealous.
Keep your eyes on them and wait until they look crispy around the edges and dried the whole way through.
These are nice, healthy goodies:) I even have plans to turn them into an energy bar! Stay tuned…
- 2 bananas, spotted brown
- 1 lemon, juiced
- 2 tsp liquid coconut oil
- Pre heat the oven to 200 and line a baking sheet with parchment
- Slice bananas into ¼ inch rounds and place onto the baking sheet. Brush with lemon juice and coconut oil
- Bake for 2-3 hours until they are crispy and browned along the edges and dried all the way through
- Let sit for 10 minutes out of the oven to harden up