Homemade Baked Banana Chips – Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.
Can we be responsible adults for a second and drown these bananas in whipped cream with a splash of bourbon?!
AW! I like you. 😍
Hey YOU! Happy Friday! I haven’t been this excited about a Friday since last Friday! I have big plans for this weekend and they all involve wine; wine making, wine tasting, and wine dining. 🍷
I found some little shack in the back type of place in Chicago where they have you make your own wine AND drink it. I’m gonna be breathing and sleeping Chardonnay for dayz! High-Five!! 🙋
I also totally did something kind of random for us. I sliced up some bananas, had them swim in lemon juice and baked ’em. Then, I plopped ’em on top of my homemade chocolate granola and had myself a very homemade-ish breakfast. Brinner, too.
Sidenote? Breakfast for dinner is da bomb dot com.
A couple of weeks ago I was shopping at Walgreens for random things that I *think* I *might* need, and it was at that moment, during that meaningless shopping trip that I met up with my new love – dried mangoes. MANGOES! Lawwwwd, it had been a long time since I felt that kind of excitement. The best part? They were ah.may.zing. SO damn good!
What do dried mangoes have to do with dried bananas? Not much, really, except for the fact that since I couldn’t find fresh mangoes in January to make my own dried mangoes, I opted for the bananas. Basically, that’s how I ended up at the idea to make us Baked Banana Chips!
Next question; WHY would we need to make banana chips?! For all those out there that need to snack on something, right this very minute, and are trying really hard NOT to reach for the chocolate chips bag! (GUILTY!!!), these HEALTHIER CHIPS 👇 are a waist.saver. TRUST.
Also? Bananas 👆 are rich in vitamin C, potassium, and fiber. Plus? Let’s just forget about freeze-dried or fried store-bought banana chips. That’s for amateurs. You and I are making our own, sans sugar, salt, oil, fryer, dehydrator, etc… A few bananas, thinly sliced, and a squeeze of lemon juice is all we are going to use. A baking sheet, too. Time and patience, as well.
Few things to keep in mind. For best flavor, use bananas that are ripe, but firm, and not bruised. Also, the thinner you cut the slices, the crunchier they will be.
To keep things in perspective; IF you’re expecting that SUPER duper crunch, this ain’t it. That super duper crunch happens when you fry the banana slices in oil and then quickly dry them out in the oven. However, don’t lose hope. This recipe produces a crunch, just not AS crunchy as those. M’kay? Understood? I hope!
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TOOLS USED IN THIS RECIPE:
- Serves: Around 3 to 4 cups, dried
- Serving size: ½ cup
- Calories: 105.4
- Fat: 0.4
- Saturated fat: 0.2
- Carbohydrates: 27
- Sugar: 14.5
- Sodium: 1.6
- Fiber: 3.1
- Protein: 1.3
- 10 ripe, but firm bananas, thinly sliced
- freshly squeezed lemon juice (1 lemon is plenty)
- Preheat oven to 200F.
- Cover a sheet pan with foil and lightly grease with cooking spray.
- Toss the bananas in lemon juice.
- Arrange the bananas in a single layer on prepared baking sheet.
- Bake for 2 hours, flip the slices with a metal spatula, and continue to bake for 1.5 hours longer, or until desired crispness.
- Remove from oven and transfer the chips to a wire rack.
- Cool completely. The longer they cool, the crunchier they will get.
- Store in an airtight container.
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