It is possible to reconstitute banana chips. Like all dried fruit, banana chips lose their moisture content in the drying process. Adding liquid back into the fruit reconstitutes the bananas, although it is in a much different form than fresh bananas.
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According to Colorado State University Extension guidelines, you should simmer the banana chips in enough water to cover the fruit for about 15 minutes, or until they reach desired softness. Another option for is to place the chips in a bowl, cover them with boiling water, and let them soak for about an hour.
The reconstituted banana chips will have a different, softer texture than fresh bananas, which is why they are best suited for mixing into other foods and drinks.
Reconstituted banana chips are useful in recipes such as banana muffins, banana bread, fruit smoothies and dessert recipes.
The process for making banana chips helps explain what happens when banana chips are reconstituted. Thinly sliced fresh bananas are placed in a dehydrator or low-temperature oven (140 to 150 degrees). The liquid in the fresh bananas evaporates, which removes moisture and significantly delays spoilage.
Rehydrating the banana chips speeds up the potential for spoilage, requiring the reconstituted banana to be refrigerated.