baked banana chipsbaked banana chipsbaked banana chipsYou know when you grab a handful of tropical trail mix from the store? They always have those crunchy little banana chips scattered throughout all the other dried fruits and nuts. Now, I dunno about you, but I often pick through the bag to pluck out the individual ingredients. There was a solid period in time when I couldn’t get enough of the banana chips. Annnnd since I had a lot of fun with the apple chip recipe I did last year, I thought it would be fun to make more fruit chips.

Now, I will admit that it takes a while for the bananas to dry out in the oven (honestly, don’t make these chips if you need a quick snack). But don’t let that scare you off from trying out this recipe. These homemade banana chips have such a rich, condensed banana flavor that you’ll be surprised how bland store bought chips taste in comparison.

So yeah…here’s what you gotta do. Slice the bananas and coat in a little lemon juice. Lemon is a funny thing, doesn’t add any flavor, but the acidity keeps the bananas from turning completely brown. However, if you don’t have lemon juice readily available, don’t worry about it, I have no doubt the chips will still look great. And yeah, just bake those lemon coated slices low and slow in the oven. Every so often you need to flip the chips, but it seriously takes about 5 seconds. Simple, right?

On a side note – Do you guys ever dry fruit in your homes? I’ve been casually debating getting a dehydrator, but have heard they’re loud and pointless if you have an oven. Let me know what ya think. Thanks!


3 bananas

Lemon juice

Salt (optional)


Preheat the oven to 200 degrees Fahrenheit.

Thinly slice the bananas on a diagonal. Brush with lemon juice. Sprinkle lightly with salt (if desired).

Bake for 4-6 hours, flipping every hour. The chips will crisp up as they cool.