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    You are in: Home / Low-cholesterol / Healthy Baked Banana Chips Recipe
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    Healthy Baked Banana Chips

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 13, 2007

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2011

      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.

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    • on September 30, 2007

      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.

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    Nutritional Facts for Healthy Baked Banana Chips

    Serving Size: 1 (44 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 36.2
     
    Calories from Fat 1
    22%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.4 mg
    0%
    Total Carbohydrate 9.4 g
    3%
    Dietary Fiber 1.0 g
    4%
    Sugars 4.9 g
    19%
    Protein 0.4 g
    0%

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