Description
Crispy Baked Banana Chips offer a guilt-free snack straight from Caribbean kitchens. Cinnamon-dusted slices deliver delightful crunch and natural sweetness, perfect for satisfying afternoon hunger without compromising health goals.
Ingredients
Scale
Main Ingredients:
- 3 bananas, ripe but not overly ripe or mushy
Liquid Ingredient:
- 2 to 3 tablespoons (30 to 45 milliliters) lemon juice
Instructions
- Preheat the oven to 250 degrees Fahrenheit (121 degrees Celsius) and prepare a baking sheet by lining it with parchment paper.
- Wash and dry the bananas thoroughly, then use a sharp mandoline slicer or knife to cut them into ultra-thin, uniform slices approximately 1/16 inch (1.5 millimeters) thick.
- Arrange the banana slices in a single, non-overlapping layer across the parchment-lined baking sheet, ensuring each slice has adequate space for even dehydration.
- Using a pastry brush, delicately coat each banana slice with freshly squeezed lemon juice to prevent browning and enhance crispness.
- Place the baking sheet in the preheated oven and bake for approximately 1 hour, allowing the banana slices to gradually dry and begin transforming in texture.
- After the first hour, carefully remove the baking sheet and gently flip each banana slice using a small offset spatula to ensure uniform dehydration.
- Return the baking sheet to the oven and continue baking for an additional 30 to 45 minutes, monitoring the chips every 15 minutes to prevent burning.
- The banana chips are ready when they appear golden, crisp, and begin to curl slightly at the edges. Remove from the oven and let them cool completely on the baking sheet.
- Test the chips’ crispness by allowing them to sit at room temperature for 5 minutes. If they do not harden, return to the oven for an additional 20 to 30 minutes until achieving desired crunchiness.
Notes
- Choose ripe but firm bananas without bruises for the best crispy texture and sweet flavor profile.
- Use a mandoline slicer or sharp knife to create consistent, ultra-thin banana slices that will dry evenly.
- Lemon juice prevents browning and adds a subtle tangy brightness to the banana chips.
- Low and slow baking ensures chips transform from soft to delightfully crunchy without burning.
- Store completely cooled chips in an airtight container at room temperature for up to one week.
- Watch closely during final baking stages to prevent burning, as moisture levels can vary between banana batches.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Snacks, Breakfast
- Method: Baking
- Cuisine: Indian
Nutrition
- Serving Size: 2
- Calories: 180 kcal
- Sugar: 20 g
- Sodium: 2 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.2 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg