Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.
Servings : 6
Prep Time 10 minutesmins
Cook Time 3 hourshrs
Total Time 3 hourshrs10 minutesmins
Ingredients
10ripe but firm bananas, thinly sliced
freshly squeezed lemon juice(1 lemon is plenty)
Instructions
Preheat oven to 200˚F.
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 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula, and continue to bake for 1 hour longer, or until desired crispness. Check on the banana slices from time to time - oven temperatures do vary. The thickness of the slices also matters.
Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.
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.
Notes
Try to cut all the banana slices, evenly.
If you remove the banana chips from the oven too soon, they will not start to crisp; if this does happen, return chips to the oven for an additional 15 minutes.
Be sure to check on the banana chips often and pull any done banana chips as needed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.