Making banana chips in the oven is an excellent alternative to the typical fried banana chips, which are loaded with fat and calories. By eliminating the oil needed to fry the chips, this recipe creates a healthy snack that is perfect for those looking to cut back--without sacrificing taste.
Select the ripest bananas you can find that are still free from bruises and soft spots.
Preheat the oven to 150 degrees.
Peel the bananas and cut them into thin slices. Some recipes for banana chips recommend leaving some of the skin on the banana slices. If you wish to make them this way, cut off the ends of the bananas and then remove the outer portion of the skin using a vegetable peeler.
Dip the banana slices in lemon juice to prevent them from turning brown while they are drying.
Spread the bananas in a single layer on a greased cookie sheet.
Bake the bananas for one to two hours, until dry. While hot, the bananas will still be somewhat flexible. However, they will harden fully as they cool.
Once the bananas have cooled fully, carefully remove them from the cookie sheet.
Store dried bananas in an airtight container.
If desired, season the bananas to taste before (or after) baking. Recommended spices include salt, chili powder, and coriander powder.
For a sweeter treat, try drizzling the banana slices with honey and then sprinkling them with coconut before baking.
The same instructions may also be used for making plantain chips.