Oh my goodness, these are SO good! I am actually not a huge fan of banana chips in general (I don’t like the stale crispy-ness enough), but as anybody knows, the homemade version of something is almost always much better. These are outstanding and with almost no working required for making them, you can be sure I’ll be making them again soon… and this time with many more bananas! haha.
Special thanks to Jamie over at A Sweet Road for her recipe for banana chips! These are directly based on hers and I’m so thankful for her blog rec to make them!
As always, let me know how it goes when you make these!
xo - Simone
Also, this is just a quick reminder to head over to this post and enter the giveaway for $100 worth of free goodies from Go Raw! :)
What you need: As many bananas as you like, a lemon or two (depending on the number of bananas you have) or fresh lemon juice from a bottle (I like the one from Santa Cruz Organics), teflon baking sheets or baking sheets covered in parchment paper, and a cooking brush (like what you baste a turkey with, or paint on an egg wash with). For the number of banana chips you see in the photos above (i.e. not enough), I used two bananas, barely a quarter of a lemon’s worth of juice, and only one baking sheet.
What to do: Preheat oven to 175 degrees Fahrenheit. Slice bananas so that they are 1/4 an inch wide. Lay them out on the baking sheet so that they aren’t touching and brush with lemon juice. Pop in the oven for a few hours (Jamie recommends 1-2 hours, but I ended up leaving mine in for three hours because I forgot about them and they were perfect), until warm and then either munch them down warm (so delish) or let them cool and become crispy-er! :)