Slice bananas approximately 1/4″ thick
Preheat oven to 150°F (we used a drying rack)
Lay banana pieces in a single layer on a rack placed on top of a cookie sheet.
Place sheet in oven and cook for 1 to 2 hours until bananas are dry.
When done the banana chips will be a bit pliable but hard on the outside, remove from oven and allow to cool fully before storage. Lift each banana slice up off the rack to prevent them from sticking while drying.
Once dry the chips will be crisp.
For an extra treat, dip banana pieces in a honey/lemon mixture then dip in shredded coconut or chopped nuts (before placing in oven to dry).
Choose ripe bananas that have no bruises or soft spots for best results.
Store the banana chips in an airtight container.
*To help prevent the banana chips from browning while they’re drying, first dip pieces in lemon or pineapple juice.
Funny how these dried banana slices always look a little bit better once they make it into a nut and cereal mix!
Two things I really like about this...
1) we kept from wasting some organic bananas
2) they didn't wind up in the banana grave yard (my freezer) There are 6 already in there waiting to be a banana loaf or something - argh!
We had two racks of banana slices and two racks of zucchini slices/chips.