Generally speaking, I’m not a lover of dried fruit. It turns a wonderful snack into something with a taste that I can only describe as offensive. There’s one exception to this rule though and that is banana chips, they’re just like chips (or crisps if you’re British like me) except they’re sweet and beautifully satisfying. Unfortunately, supermarkets do the dirty and add so many unnecessary ingredients like sugar and preservatives. Some brands even contain oil! If you’ve been snacking on banana chips as a healthy snack I urge you to ask yourself the question “Are these really healthy?” and if the answer is no then you can easily rectify this dilemma by making your own. This recipe does take several hours but they are made in bulk so you won’t need to spend hours cooking bananas every time you want a quick little snack. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This recipe only uses two ingredients and even one of those isn’t 100% vital to the recipe. The lemon juice here stops the banana from discolouring. The reason that bananas go brown when they’re left uncovered is because of a little process called oxidation. This means that the banana reacts with the oxygen in the air and changes colour. That’s literally all it is, the banana isn’t going bad or off or deteriorating any way it’s just turning from cream to brown. This means that the lemon juice can be left out; you’ll just end up with some banana chips that aren’t very visually appealing, the taste will be just as good. Another example of this i’ve had is I once baked a strawberry cake containing red food colouring and baking powder, what i didn’t realise at the time was that red food colouring and baking powder react together and it turns the mixture into the exact green shade of mold, it was still very tasty but i did have to eat it with my eyes shut.
Back to the recipe! Slice your bananas into thin slices. As with all dried fruit recipes, fruit shrinks a lot when it’s dried so you want to cut them about double the thickness that you’d like them to be when they are eaten. 1-2mm is usually about right.
Cut some baking paper to size and place on a baking tray. Now we’re back to the oxidisation chat again, if like most people you want to avoid this, you’ll need your lemon. Cut the lemon in half and rub it over the baking paper so that you get a nice even coverage of lemon juice without having to use so much that the banana ends up tasting of lemon. Carefully transfer all of your banana slices to the baking paper and then use your half a lemon again to rub every slice of banana with a little lemon juice.
Heat an oven to around 150C and pop your banana chips in the oven for 2 hours leaving the door open slightly so that any moisture can escape. If it is not possible for you to leave your oven door open slightly then reduce the temperature to 130C and open the oven door regularly so that steam doesn’t build up. Don’t forget we are drying the bananas, not actually cooking them. Check on the banana chips regularly to make sure they are not burning. After 2 hours they will need flipping over to help the other side dry. When your banana chips are crispy and no longer sticky they are done. Store in an airtight container. These banana chips should last several months if stored correctly.
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Banana chips recipe
- 2 bananas
- ½ lemon or juice
- Slice banana into thin slices
- Line a baking tray and wipe with a 1/2 lemon whilst squeezing gently
- Put banana slices on the baking tray and wipe the lemon over the top of the banana
- Heat over to 130C and put banana chips in for 2 hours leaving the door ajar. See above if you can’t leave your oven door open.
- Turn banana chips over and continue drying until chips are crispy and no longer sticky.