The other day I was at Aldi stocking up on fresh produce when I noticed that they had a food dehydrator for under $20. With all of my garden goodies springing up right now, I decided it would be in my best interest to pick one up.
How to Make your own Banana Chips
Banana chips can be a healthy snack that you can bring with you about anywhere to enjoy. I get a bit frustrated when I read the labels on the store bought banana chips only to find that they are loaded with sugars, preservatives, and then fried. That kind of defeats the whole idea of a healthy chip in my opinions.
You don’t need a food dehydrator to make these. An oven will do fine.
Bananas, as many bananas as you want to use
Optional but, often recommended items: lemon juice to preserve color, sugar or alternative in a shaker, and vegetable spray.
If you are using an oven, preheat your oven to a low heat, around 175.
Spread parchment paper or spray a cooking sheet.
If you are using a dehydrator, spray your dehydrator rack with the vegetable spray as bananas tend to stick to these,
Cut your bananas into 1/8-1/4 inch wide chips. If your banana is hard, it will be easier to go thinner. The thinner the slice, the more of a ‘chip’ will result.
Place your bananas on the rack/pan side by side.
If you are using lemon juice to preserve the banana, you can spray it on or dip prior to placing the bananas.
You can sprinkle sugar or alternative over the bananas at this point. I gently sprinkle Splenda.
Bake this in your oven for up to 2 hours or in your dehydrator for over night or up to 12 hours, until you reach your desired color or look. Baking time will depend upon how thick your chips are as well. I always try to flip the chips over once during the baking.
Allow the chips to cool and they should harden for you.
If you store these in an air-tight jar, they should keep for up to a couple of months- way longer than regular bananas.
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