- 1). Pour several tablespoons of lemon juice into a shallow bowl. The lemon juice will prevent the banana chips from turning brown.
- 2). Slice the bananas into one-half inch rounds. Dip each round in lemon juice and place in a single layer on a dehydrator tray or cookie sheet if using an oven.
- 3). Stack the trays on the dehydrator and turn the machine on. Let the chips dry for at least 8 to 10 hours before checking on them. The chips are done when they have shrunk and are hardened on the outside but are still slightly pliable.
- 4). Preheat the oven to its lowest setting. For an electric oven, this is around 170 degrees Fahrenheit. For gas ovens, the pilot light is enough heat. Slide the cookie sheets into the oven and let the chips dry for 8 to 10 hours.
- 5). Store the chips in an airtight container or in plastic freezer bags.
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