For many years, banana chips have been off my radar. Then, during a trip to Trader Joe’s a few months ago, I picked up a bag on a whim and my love for banana chips was reignited.
Store-bought banana chips, even the organic ones, are typically fried in coconut oil and contain added sugars. I wondered if I could create a healthier version using even less ingredients.
I sliced mine paper-thin. A little too thin, I think. I encourage you to play around with the size of the pieces and find the exact texture you love.
You could sprinkle these with some extra coconut sugar if you want. But I’ll warn you: some mighty fine caramelization happens in the oven, so they’re very sweet just as they are.
- 2 ripe bananas
- 3 tbsp lemon juice
- Preheat the oven to 225 degrees F.
- With a sharp knife, cut your bananas into thin slices, about ¼-inch thick. Spread them onto a baking sheet lined with parchment paper or a silpat. Brush the tops with lemon juice.
- Bake until the chips are dry and crispy. Times will vary depending on the oven, but it will likely take about two hours.