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.
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!