What are banana chips?
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.
Do you have a diet restriction?
This recipe is great for those with the following diet restrictions:
- Vegan
- Vegetarian
- Gluten Free
- Dairy Free
- Nut Free
- Low FODMAP
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.
Variations
1. Cinnamon Sugar Coating
Enhance the sweetness by dusting the banana slices with a mixture of cinnamon and sugar before baking. This variation adds a warm and aromatic layer of flavor to the banana chips.
2. Chocolate Drizzle
Add a touch of indulgence by drizzling melted dark chocolate over the cooled banana chips. Sprinkle chopped nuts or shredded coconut on top for a delightful texture contrast.
3. Tropical Twist
Infuse a tropical flavour by sprinkling the banana slices with a mixture of shredded coconut and a pinch of lime zest. This variation brings a refreshing and tropical twist to the classic banana chips.
4. Spiced Kick
Create a spiced version by tossing the banana slices in a blend of cinnamon, nutmeg, and a pinch of cayenne pepper before baking. The combination of warm spices with a hint of heat adds complexity to the flavor.
Frequently Asked Questions (FAQ)
Can I use ripe or green bananas?
You can use either ripe or green bananas based on your preference. Ripe bananas will result in sweeter chips, while green bananas will offer a more subtly sweet and starchy flavor.
Can I store these banana chips?
Yes, store the banana chips in an airtight container at room temperature. Ensure they are completely cooled before storing to maintain their crispiness.
What’s the purpose of leaving the oven door ajar?
Leaving the oven door ajar allows moisture to escape, helping the banana chips dehydrate properly. This step is crucial for achieving the desired crispiness.
Can I add other fruits to the mix?
Certainly! Experiment with adding thin slices of apples or pears to create a mixed fruit chip blend. Adjust the baking time as needed for different fruits.
How can I prevent the banana chips from sticking to the tray?
Using parchment paper on the baking tray or lightly greasing it can help prevent the banana slices from sticking during the baking process.
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Banana chips recipe
Ingredients
- 2 bananas
- ½ lemon or juice
Instructions
- 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.
These banana chips look so good.. I love how easy they are to make! Thanks for sharing.
I love bananas and this is a great article, very useful for a banana lover like me. Thank You For Sharing!