3 Ingredient Banana Chips Recipe

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3 Ingredient Banana Chips Recipe

How to make banana chips with bananas, lemon juice, and salt using your oven (no dehydrator needed!).

Course Snack

Cuisine Vegan

Keyword banana chips

Prep Time 5

Cook Time 3

Total Time 3 5

Servings people

Calories 56kcal

Ingredients

4 bananas
1 lemon, juice of
1 teaspoon salt

Instructions

Preheat your oven to 230°F (110°C) (depends on your oven, it's best to go lower heat over higher to prevent the chips from burning).
Line a baking sheet with parchment paper or a silicone mat to prevent the banana slices from sticking.
Slice the bananas into thin, even rounds using a sharp knife. Aim for slices that are approximately ⅛ inch (3mm) thick to ensure even drying.
Place the banana slices in a bowl (or just use the chopping board) and drizzle them with freshly squeezed lemon juice and sprinkle some salt. The lemon juice not only adds a tangy flavor but also helps prevent the bananas from browning too quickly.
Gently toss the banana slices in the lemon juice and salt to ensure they are evenly coated.
Arrange the banana slices in a single layer on the prepared baking sheet, making sure they are not touching each other. This will allow for proper air circulation and even drying.
Place the baking sheet in the preheated oven and bake the banana slices for 1 ½ hours. Keep an eye on them during the last hour of baking to prevent any burning.
Remove them from the oven and flip each piece of banana over and then bake for another 30 minutes to 1 ½ hours, checking on them regularly.
Once the banana chips are crispy and golden, remove them from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool.
Once cooled, transfer the banana chips to an airtight container or a resealable bag for storage. They can be kept at room temperature for up to a week, or in the refrigerator for longer shelf life.

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