Baked Banana Chips
These baked banana chips use ripe but firm bananas, lemon juice, and a low oven for a crisp, portable snack.
Servings: 6
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 3 hours 10 minutes
Ingredients
Ingredients
- 10 ripe but firm bananas thinly sliced
- 1 freshly squeezed lemon juice about 1 lemon
Instructions
Instructions
- Preheat the oven to 200°F. Cover a sheet pan with foil and lightly grease it with cooking spray.
- Toss the banana slices in lemon juice. Arrange the bananas in a single layer on the prepared baking sheet.
- Bake for 1 hour, then check whether the tops are firm and beginning to color. Flip the slices with a metal spatula and bake for 1 hour longer, or until they reach the desired crispness.
- Transfer the banana chips to a wire rack and cool completely. They become crunchier as they cool, then store them in an airtight container.
Notes
The chips continue to firm as they cool; judge the final texture after cooling.
Optional variation: add a light dusting of cinnamon before baking.