Need something to do with those browned bananas? Your family is going to love these homemade baked banana chips!
These are the perfect addition to any lunchbox. If you need more lunchbox ideas click here.
Do you ever have times where you buy a bunch of bananas, eat a couple from the bunch, but a few days later see that the rest are browning quicker than your family is eating them?
If I’m feeling ambitious, that is when I will make a quick loaf of banana bread, or oatmeal banana breakfast muffins to use them up and not let them go to waste.
Of course in these moments you could also simply decide to freeze the bananas, but I have an even better idea for what you could do with them- homemade baked banana chips.
These are quick and easy to make, plus they’re nutritious and delicious!
You can use as many bananas as you need- I used 3. Slice the bananas very thin (about 1/8″). Place banana slices on a baking sheet that has been lined with parchment paper. Brush the slices with lemon juice that has been mixed with a little water, and sprinkle with kosher salt and cinnamon. This coating will give it a crisp “chip” texture.
Bake at 250 for approximately 1 1/2 hours, flipping the banana chips over halfway through. The long baking time is necessary, because at this temperature the oven will act more as a dehydrator than an oven. Plus, you will love the sweet banana and cinnamon aroma that will fill your house! Baking times will vary depending on how thick you slice your bananas and how crispy you prefer your banana chips to be.
Remove the baking sheet from the oven and let the chips cool. They may be soft right when they come out of the oven, but will harden more as they cool.
This is a great and quick snack for little fingers, and also a great addition to any lunch!
If you want banana chips that aren’t as brown, use green bananas or plantains. Soak the slices in a bowl with a 4 parts water + 1 part lemon juice liquid for 2 hours. Then place them on a lined baking sheet and follow the directions below. You can even sprinkle them with salt for a salty treat.
- Lemon juice
- Kosher salt
- Slice bananas very thin (1/8"), brush with lemon juice mixed with just a little water. Sprinkle with kosher salt.
- Bake at 250F for about 2 hours, flipping them over after 90 minutes, until they are crispy.
- Let cool (the longer they cool the crispier they become).
- Use over ripe bananas and sprinkle with cinnamon. Repeat steps above.