While not everyone likes bananas for those of us that do banana chips are a lightweight and easy to make snack the requires little effort and very few ingredients. I always find that bananas tend to over-ripen very quickly in the summer months so this is a good use for them if you are getting sick of banana bread or smoothies. While this recipe is very simple I find that the addition of the lemon juice to stop the banana from browning also has the added advantage of giving them a slight sweet and sour taste that I find hard to resist.
This recipe is designed for a food dehydrator however if you don’t own one then you can use a fan forced oven at a very low temperature (55-60 degrees celsius)
4 Medium Bananas peeled (100 grams each)
1/2 cup Lemon juice
Bananas, lemon juice and a dehydrator. This recipe is about as simple as it gets. I find that bananas always ripen too quickly in summer time and this is a great way to use them
After peeling the bananas cut them into thin slices around 4mm thick
Dip in lemon juice which helps to limit the browning of the banana
Place the bananas directly on the mesh tray ensuring that there is space between each piece so that they are not touching the next one.
I use an Ezidri dehydrator which I’ve had for about seven years and while the heat adjustment mechanism has changed with the newer models the size is still the same. Four bananas will pretty much fill two trays.
Bananas after about five hours on medium heat. At this stage turn them over and continue to dry until they have leathery or crisp texture (personal preference)
All finished. Allow them to cool and store at room temperature in an airtight container until day for use. I prefer bananas on the leathery side of crispy and the image above was dried for around 11 hours with my dehydrator