Banana chips anyone?
My oldest son, who won’t eat store-bought banana chips, loves these. In fact, they don’t stick around more than a day here. Good thing they’re easy to make!
Dehydrated Banana Chips
-Peel bananas and cut into slices about 1/4″ thick.
-To keep them from browning too badly, you can give them a quick dip in a bowl of water with lemon juice or ascorbic acid. I’ve done this both ways and there’s not too much of a difference if you don’t!
-Using mesh drying screens on your dehydrator trays, place banana slices in the trays.
-Dry at 135˚ for 8-10 hours.
They will feel dry and leathery to the touch but will still be flexible. Let them cool before storing to keep them from sticking together while warm.