Prep 5 mins
Cook 2 hrs
This recipe, from Dole, makes a really great and really healthy snack. These chips are tasty on their own, or you can add them to granola or a snack mix.
- Cut bananas into thin slices.
- Coat slices in lemon juice.
- Bake banana slices on a greased pan in a 200 degree oven, turning every half hour and watching out for burning. Remove when they are crispy, cool, and store in an airtight container.
These didn't get crisp even after 3 1/2 hours. They got mushy and dripped juices all over my oven. Sorry, don't like to leave bad ratings, but it was just a mess.
I'm happy to have a recipe that is healthier than store bought banana chips, but they didn't quite turn out like I expected. They never did get all that crispy, and the lemon juice gave them a tangy flavor as Seasoned Cook said. They still taste good, but they're not at all what I was hoping for. I'll have to try them again literally just using a single drop of lemon juice on each one, and maybe if I take them out of the oven sooner and let them sit out for a while, they might dry properly. I'm not feeling too optimistic about it, though.
The lemon or lime juice left the banana chips having a tangy/tart flavor. I baked at 250 degrees and it took 1 hour. The bananas after 30 minutes were still mushy and hard to turn over. I should have used parchment paper because it really messed up a good baking sheet. On the positive side it is one way to use up an overripe banana.