Go Back
–+ servings

Banana Chips

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.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Snacks
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 cups banana sliced 1/4u0022 thick
  • 2 Tablespoons lemon juice
  • 1/3 cup water

Instructions
 

  • Peel and slice bananas 1/4u0022 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.

    • Nutrition

    Calories: 300kcal
    Tried this recipe?Let us know how it was!