Banana Chips
Crispy or chewy dried banana slices, depending on drying time and slice thickness. A light citric acid treatment preserves the pale colour and provides a pleasant fresh contrast to the sweetness of the banana. Well-ripe but not overripe bananas give the best results.
Ingredients(for 1 kg)
Instructions
Preparation
15 min.Peel bananas and cut evenly into 4-6 mm thick slices. Mix lemon juice with water and briefly turn the banana slices in it (about 30 seconds).
Arranging
10 min.Drain banana slices well and arrange side by side on silicone mats or dehydrator trays lined with parchment paper. Optionally drizzle with a little liquid honey.
Dehydrating
8-14 hoursDehydrate at 55-70 °C. For chewy chips: approx. 8-10 hours at 55 °C. For crispy chips: raise temperature to 65-70 °C and dehydrate for up to 14 hours. Flip halfway through.
Cooling & Storage
30 min.Allow chips to cool completely – only then will the final crispiness be apparent. Keeps in airtight containers for up to 3 months.
Pro Tip
Bananas with few brown spots work best – overripe bananas stick to the trays and are hard to remove. Silicone mats make removal easier.
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