How to Make Fresh Banana Chips

Exhibit A: Bananas I won’t eat because they are WAYYYY too brown.

Some people like them this way…not I!

Instead of being wasteful, and tossing my bananas (not cookies…) I decided to cut them up and make banana chips. I have a food dehydrator which I LOVE! I’ve made deer jerky and apple chips and I’ve dried herbs on it. It can do so much! I may or may not have dried a book that fell into the bathtub too.

Directions: Let bananas get old and brown but not runny or liquidy (don’t ask me how I know bananas eventually turn to liquid…college ~~last week~~).

Slice bananas.

Place bananas on dehydrator trays and let them dry over night. Keep them on until they meet the texture you prefer. Less time for chewier ones, more time for crispier ones.

Absolute perfection.

There are two types of dehydrators. With a fan and without. I have both and prefer the one WITH the fan. It’s faster and dries evenly. If you have the one without, rotate trays.

HERE is a dehydrator similar to the one I use.

I add these to trail mix, french toast and oatmeal for a little extra fiber and sweetness.

If you don’t have a dehydrator, you can use the oven.

Oven Directions:
1. Line a cookie sheet with parchment paper.
2. Place slices onto cookie sheet and brush each banana slice with lemon juice.
3. Bake at 150º – 200º F for 1 hour 30 minutes or until desired texture.

Tips: the older the bananas, the sweeter they are. So super brown bananas are perfect.

DO NOT TRY TO MAKE CHIPS FROM GREEN BANANAS! IT’S DISGUSTING.

Enjoy!