Banana chips make for great snacks and food toppings. They have all the benefits of bananas; they’re packed with vital nutrients and minerals, especially potassium and magnesium. And instead of having to arduously (peeling fruit is so difficult right?) peel a banana, you can simply sit down and snack on some chips. It’s really the best of both worlds. Even better, with this recipe, you don’t have to go to the store to get banana chips. You can make them right at home in a couple of hours. The only downside is you’ll have to peel your own bananas.
Nutrients
Per Serving:
- 106 calories
- 0.4 g fat
- 27.2 g carbohydrates
- 1.3 g protein
- 0 mg cholesterol
- 1 mg sodium
Ingredients
2 just-ripe bananas (or more as needed) – sliced in 1/10 in thick rounds
1 tsp lemon juice – or as per taste
Procedure
- Preheat oven to 225°
- Line a baking sheet using parchment paper.
- Evenly spread the banana slices onto the prepared baking sheet.
- Make sure the slices are not touching one another.
- Glaze the slices by brushing them with a thin coat of lemon juice.
- Bake in the preheated oven for 90 minutes.
- Check the bananas routinely.
- Lift the slices up once or twice to separate from the paper.
- Continue baking for 30 to 90 more minutes until the bananas are dried out.
- Let bananas cool until they become hard and crispy – at least 5 minutes.
Cook Time
2 h
