Ingredients
Equipment
Method
- Preheat oven to 225°F. Line a large baking sheet with parchment paper and set aside.
- Peel the bananas and slice into thin, even rounds approximately 1/8 inch thick. Use a mandoline for the most consistent slices if available.
- Squeeze the lemon juice into a small bowl. Lightly toss or brush each banana slice with lemon juice to prevent browning and add a subtle brightness to the flavor.
- Arrange the lemon-coated banana slices in a single layer on the prepared baking sheet. Make sure no slices overlap.
- If desired, lightly brush the tops of the slices with a small amount of oil for extra crispiness.
- Sprinkle with a pinch of salt or your favorite spices if desired.
- Bake for 1 1/2 to 2 hours, flipping the slices carefully halfway through, until the chips are dried out and lightly golden.
- Remove from the oven and allow the banana chips to cool completely on the baking sheet before eating or storing — they will continue to crisp significantly as they cool.
Notes
Use ripe but firm bananas for the best texture and even baking. Slice as thin and evenly as possible for perfectly crisp chips. The banana chips continue crisping as they cool, so allow them to cool completely before storing. If they soften later, re-crisp in a 225°F oven for 15–20 minutes.