Banana Chips with Coconut
Crispy banana chips with a delicate coconut note, ideal as a healthy snack. The bananas are sliced thin, refined with coconut milk and shredded coconut, then slowly dehydrated. The result is aromatic, sweet chips with a tropical character.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Peel bananas and slice into approximately 4 mm thick rounds. Drizzle lemon juice over the slices to prevent browning.
Marinating
10 min.Briefly dip banana slices in coconut milk, then let drain on a rack. Evenly sprinkle with shredded coconut and sugar.
Dehydrating
8-12 hrs.Arrange slices in a single layer on dehydrator trays. Set dehydrator to 57-60 °C and dry for 8-12 hours until chips are crispy.
Cooling & Storing
30 min.Allow chips to cool completely at room temperature so they develop their crispiness. Store in airtight jars or bags for up to 4 weeks.
Pro Tip
Use slightly underripe bananas – they hold their shape better during drying and become crispier.
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