There`s not a lot of mystery to making banana chips – although the homemade version just taste so much better than what one buys commercially. The best Christmas present I’ve ever received (and possibly the ugliest) was when Dana bought me the Excalibur 3926TB Food Dehydrator
a few years ago. It’s changed our kitchen and the possibilities it opens up are endlessly creative. If you have one, make sure you check out our other dehydrating posts. If you don’t have one yet and have been ‘thinking about’ getting one…just do it. You wont regret it.
Back to Bananas!! There is one essential decision when it comes to drying bananas: to use lemon juice (or ascorbic acid) or not. Adding an acid stop the fruit from browning. This argument applies to most fruit and it`s purely about appearance. I don`t mind the darker color (in fact I actually find it appeals to me – pun intended in the case of bananas).
Dry them at 130 degrees – the actual time will vary depending on the thickness (I tend to cut them around a fifth-of-an-inch in thickness). Many dry them until slightly pliable but I like to take them a step further and make them crispy (which is why I also cut them slightly thinner than others).
I love them as a simple snack.
The step by step directions are probably just as easy in photos – so here you go!