Banana Chips

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by

Chelsi
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We recently harvested our first 15lbs of bananas from our dwarf banana plant. We live is zone 9b so growing banana plants isn’t difficult but we’ve heard getting the fruit to grow to size and ripen is, however, we were successful this year!

There is something so rewarding about growing your own food-knowing exactly where it came from and all the care that went in to it. Technically, banana plants are considered a large herb versus a tree as they lack a woody stem. Their trunk is comprised of tightly packed leaves that grow up from an underground structure called a corm. Once the stalk produces fruit, it dies back to the ground, making room for other shoots to grow and produce fruit. To help the process along it’s best to chop down the old stalk so the plant isn’t wasting energy on a stalk that has finished producing. Banana plants are heavy feeders and you can mulch around the growing plant with the one you chopped down.

Dehydrating bananas is a fantastic method to preserve the fruit, especially if you have a large harvest! Dehydrated banana chips are not only delicious but also long-lasting, portable, and nutrient-dense.

Why Dehydrate Banana Chips?

Dehydrating is one of the best ways to preserve bananas because it removes moisture, which inhibits bacterial growth and extends shelf life. Unlike freezing, dehydrating retains a higher percentage of the fruit’s vitamins and minerals. Plus, dehydrated bananas are an excellent snack for long hikes, lunchboxes, or emergency food storage.

Tips for Making the Perfect Banana Chips

  1. Choose the Right Bananas: For the best results, select ripe but firm bananas. Overripe bananas will become too mushy when sliced, while underripe bananas may not have the natural sweetness that make chips so tasty.
  2. Prepare the Bananas: Slice bananas into thin, even rounds (about 1/4 inch thick) for consistency in dehydration. Thicker slices will take longer to dry and may not crisp up as well.
  3. Prevent Browning: To prevent browning, dip the slices in a solution of lemon juice and water for a few seconds before dehydrating. This step helps maintain color and adds a touch of brightness to the flavor.
  4. Arrange and Dehydrate: Place banana slices in a single layer on your dehydrator trays, ensuring no pieces overlap. Dehydrate at 158°F for 10-12 hours, depending on thickness and desired crispiness.
  5. Check for Doneness: Bananas should feel dry and slightly leathery when done. If you want them crispier, let them dry longer.

Creative Uses for Dehydrated Banana Chips

  1. Snacks: Enjoy them plain or sprinkle with cinnamon or cocoa powder for a fun twist.
  2. Trail Mix: Combine with nuts, seeds, and other dried fruits for a customizable, energy-boosting trail mix.
  3. Baking Ingredient: Crush into pieces and add to muffins, cookies, or homemade granola bars.
  4. Smoothie Topping: Use as a crunchy topping for smoothie bowls or yogurt parfaits.
  5. Healthy Cereal: Mix banana chips with granola and milk or a milk substitute for a quick breakfast.

Dehydrating banana chips offers versatility, minimal waste, and a naturally sweet treat that you can enjoy any time of the year!

Banana Chips
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Banana Chips

Course: SnacksDifficulty: Easy

These homemade banana chips are an ideal way to preserve your harvest and enjoy the taste of summer year-round, using minimal ingredients and effort. The perfectly dried chips are great for snacking, adding to trail mix, or topping smoothies and yogurt.

Ingredients

  • 2 cups banana sliced 1/4″ thick

  • 2 Tablespoons lemon juice

  • 1/3 cup water

Directions

  • Peel and slice bananas 1/4″ thick. Use ripe but firm bananas so they hold their shape when sliced. Consistency is key to ensure even dehydrating.
  • Mix lemon juice and water in a large bowl.
  • Add bananas to bowl of lemon mixture and coat evenly. They don’t need to soak in the lemon mixture but you want to make sure they are coated evenly.
  • Working quickly, line bananas on dehydrator trays.
  • Place trays in dehydrator and set timer for 10 hours at 158°. Using a lower temperature and longer time didn’t yield crunchy chips for me.
  • After 10 hours remove chips that are crunchy and continue dehydrating the remaining chips for 2 hours or longer if needed.
  • Store chips in an air-tight container in a cool, dry pantry or cupboard. Chips can last several months.

Notes

  • Add banana chips to granola, oatmeal, or your favorite trail mix recipe. Crumble them in to breads or cookies or over yogurt.