Baked Banana Chips
Sweet, a bit crispy, amazingly delicious Baked Banana Chips are a delightful treat for kids and the entire family. Let’s bake the bananas instead and put a hold on banana shake this week.
How amazing is it to make something so delicious in just 3 steps? Peel, slice, and bake; that’s all you need. Bananas are rich in nutrients and full of antioxidants. Don’t let them go to waste. They are perfect breakfast adds for oatmeal, yogurt, and cottage.
The ingredients and tools needed to make this banana recipe.
Ingredients
- Bananas, ripe and still firm
- Lemon juice
- Oil
Tools
How to make the Baked Banana Chips
- Preheat the oven to 200F.
- This step is optional: cover a baking sheet pan with aluminum foil and lightly grease with cooking spray, OR, lightly grease a baking sheet pan with cooking spray.
- Peel and slice the bananas – not too thin and not too big, just enough to avoid flopped chips.
- Place the banana slices in a bowl and toss gently in lemon juice using a silicone spatula if possible or on your hands. (avoid using sharp and hard spoon)
- Arrange the bananas in a single layer on a prepared baking sheet.
- Bake for 1-hour first and then check to see if the tops are firm to the touch and they are starting to turn color. Either continue to bake for another 15-20 minutes until they start changing color or, flip the slices with a spatula. Continue to bake the banana slices for 1-hour longer, or until desired crispness.
- Remove the pan from the oven and transfer the chips to a cooling wire rack.
- Cool completely. Enjoy when they are cool and crunchy.
- Store in an airtight container.
Tips and Notes
- Do not slice the bananas too thin or they will fall apart while tossing with the lemon juice.
- Every oven temperature varies – it is always a good idea to check on all your baked goods.
- After the first hour, check on the banana slices from time to time to make sure they are golden brown and at the right temperature. (you may have to increase the temperature of the oven slightly if necessary to get them dark brown – but you must watch them so the ends don’t start to burn.
- 200 F is a low temperature, so you need to make sure that the banana slices are baked for at least 2 hours before cooling.
- Place the banana chips on the cooling rack right after removing them from the baking sheet pan. Place the slices on the cooling rack until completely cool. The longer to let the chips cool on the rack, the crunchier they will get.
- Store in an airtight container and consume within 3 days for flavor.
How to use Banana Chips and Add-Ons
Most fruit chips are great when added to cereals, porridge, and salads.
Want to know how to add flavor to these delicious treats? How about dried seasonings?
- Noubess Berbere Seasoning: this spice will add a nice hint of spiciness and the deep flavors known in African Cuisine.
- Noubess Cajun Seasoning will add some spiciness and smokiness, two main flavors known in Lousiana.
Baked Banana Chips
Tasty, guilt-free baked banana chips are the perfect healthy snack.
Equipment
- Kitchen Tongues
- Cooking spray prefarr
Ingredients
- 6 ripe but firm bananas, thinly sliced
- freshly squeezed lemon juice about 1 tablespoon
- Cooking Spray
Instructions
- Preheat the oven to 200F.
- This step is optional: cover a baking sheet pan with aluminum foil and lightly grease with cooking spray, OR, lightly grease a baking sheet pan with cooking spray.
- Peel and slice the bananas – not too thin and not too big, just enough to avoid flopped chips.
- Place the banana slices in a bowl and toss gently in lemon juice using a silicone spatula if possible or on your hands. (avoid using a sharp and hard spoon)
- Arrange the bananas in a single layer on a prepared baking sheet.
- Bake for 1-hour first, and then check to see if the tops are firm to the touch and start to turn color. Either continue to bake for another 15-20 minutes until they start changing color or flip the slices with a spatula. Continue to bake the banana slices for 1-hour longer or until desired crispness.
- Remove the pan from the oven and transfer the chips to a cooling wire rack.
- Cool completely. Enjoy when they are cool and crunchy.
- Store in an airtight container.
Notes
- Do not slice the bananas too thin or they will fall apart while tossing with the lemon juice.
- Every oven temperature varies – it is always a good idea to check on all your baked goods.
- After the first hour, check on the banana slices from time to time to make sure they are golden brown and at the right temperature. (you may have to increase the temperature of the oven slightly if necessary to get them dark brown – but you must watch them so the ends don’t start to burn.
- 200 F is a low temperature, so you need to make sure that the banana slices are baked for at least 2 hours before cooling. Place the banana chips on the cooling rack right after removing them from the baking sheet pan. Place the slices on the cooling rack until completely cool. The longer to let the chips cool on the rack, the crunchier they will get. Store in an airtight container and consume within 3 days for flavor.
Nutrition
Calories: 630kcalCarbohydrates: 161gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 2535mgFiber: 18gSugar: 86gVitamin A: 453IUVitamin C: 62mgCalcium: 35mgIron: 2mg
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
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Corn Allergy:
Always choose ingredients without corn or corn derivatives.
