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.
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.