Homemade Baked Banana Chips – Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.
Can we be responsible adults for a second and drown these bananas in whipped cream with a splash of bourbon?! AW! I like you.
Hey YOU! Happy Friday! I haven’t been this excited about a Friday since last Friday! I have big plans for this weekend and they all involve wine; wine making, wine tasting, and wine dining.
I found some little shack in the backtype of place in Chicago where they have you make your own wine AND drink it. I’m gonna be breathing and sleeping Chardonnay for dayz! High-Five!!
I also totally did something kind of random for us. I sliced up some bananas, had them swim in lemon juice and baked ’em. Then, I plopped ’em on top of my homemade chocolate granola and had myself a very homemade-ish breakfast. Brinner, too.
Sidenote? Breakfast for dinner is da bomb dot com.
BAKED BANANA CHIPS
A couple of weeks ago I was shopping at Walgreens for random things that I *think* I *might* need, and it was at that moment, during that meaningless shopping trip that I met up with my new love – dried mangoes. MANGOES! Lawwwwd, it had been a long time since I felt that kind of excitement. The best part? They were amazing. SO damn good!
What do dried mangoes have to do with dried bananas? Not much, really, except for the fact that since I couldn’t find fresh mangoes in January to make my own dried mangoes, I opted for the bananas. Basically, that’s how I ended up at the idea to make us Baked Banana Chips!
Next question; WHY would we need to make banana chips?! For all those out there that need to snack on something, right this very minute, and are trying really hard NOT to reach for the chocolate chips bag! (GUILTY!!!), these HEALTHIER CHIPS are a waist.saver. TRUST.
BANANAS
Also? Bananas are rich in vitamin C, potassium, and fiber. Plus? Let’s just forget about freeze-dried or fried store-bought banana chips. That’s for amateurs. You and I are making our own, sans sugar, salt, oil, fryer, dehydrator, etc… A few bananas, thinly sliced, and a squeeze of lemon juice is all we are going to use. A baking sheet, too. Time and patience, as well.
Few things to keep in mind. For best flavor, use bananas that are ripe, but firm, and not bruised. Also, the thinner you cut the slices, the crunchier they will be. To keep things in perspective; IF you’re expecting that SUPERduper crunch, this ain’t it. That super duper crunch happens when you fry the banana slices in oil and then quickly dry them out in the oven. However, don’t lose hope. This recipe produces a crunch, just not AS crunchy as those. M’kay? Understood? I hope!
Peace!✌
ENJOY!
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TOOLS USED IN THIS RECIPE:
Homemade Baked Banana Chips Recipe
Katerina | Diethood
Deliciously sweet and guilt-free baked banana chips are so easy to make and are the perfect portable, healthy snack to have on hand.
Cover a sheet pan with foil and lightly grease with cooking spray.
Toss the bananas in lemon juice.
Arrange the bananas in a single layer on prepared baking sheet.
Bake for 1 hour; check to see if the tops are firm and starting to turn color. If so, flip the slices with a metal spatula, and continue to bake for 1 hour longer, or until desired crispness. Check on the banana slices from time to time - oven temperatures do vary. The thickness of the slices also matters.
Also, if you find the bananas are sticking and not able to easily flip, keep baking for another 20 to 30 minutes before flipping.
Remove from oven and transfer the chips to a wire rack.
Cool completely. The longer they cool, the crunchier they will get.
Store in an airtight container.
Notes
Try to cut all the banana slices, evenly.
If you remove the banana chips from the oven too soon, they will not start to crisp; if this does happen, return chips to the oven for an additional 15 minutes.
Be sure to check on the banana chips often and pull any done banana chips as needed.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
A common reason behind dehydrated bananas not being crispy enough has to do with the ripeness of the fruit before the drying process. Starting off with bananas that are a bit firm is best, as overripe bananas can take longer to dry and, as a result, become sticky rather than crispy.
Oven Instructions: Set oven to lowest temperature possible (175 to 200 °F). Use convection bake if available. Arrange banana slices in a single layer on a wire rack or baking sheet. A wire rack will help the banana dry faster.
While they may seem healthy at first glance, banana chips can be loaded with calories, saturated fat, and added sugar. For a healthier alternative, look for dehydrated, non-fried banana chips made without added sugar. Better yet, choose a whole banana. If you decide to eat banana chips, be mindful of your portion size.
Our two favorite versions of dehydrated bananas are the classic chip and the smashed banana leather. The former uses just-barely ripe bananas while the latter uses heavily ripened bananas. So no matter what stage your bananas are at, there's a method that will work for you.
When it comes to the actual cooking, you want to fry the french fries twice. The first round is at a lower temperature to cook the inside of the potato and the second time you'll use a higher temperature to make the fries golden brown and crispy.
Anyone who now thinks: "Why, I always wash my potatoes anyway!", it's best to wash them again straight away. And not the whole potato, but the cut sticks. This ensures that the first portion of starch is washed away, and the chips don't droop so quickly.
If you want your dehydrated bananas to have a light colour, you will have to pre-treat them with a solution that helps prevent browning before you dehydrate them. We use a simple mixture of lemon juice and water. The juice will not affect the taste of the bananas and bonus, it acts as a preservative.
Typically, banana chips can last for six to twelve months when they are stored correctly. The correct storage method involves keeping them in an airtight container or resealable bag, away from direct sunlight and significant heat sources.
Making banana chips in a dehydrator is even easier, but takes longer (it's hands off time). Slice the bananas thin, just like above, and toss with an acidic juice if desired. Spray your dehydrator trays with oil, then place the bananas on the trays, and dehydrate at around 135° F for 8-24 hours.
Banana chips are a tasty and popular snack. They contain fibre and nutrients that can slow down glucose absorption. Eating too many chips can cause spikes in blood sugar levels.
If you are minding your diet, banana chips may be a good option. In comparison to typical potato chips, they have a lower glycemic index and more fiber, which may help with blood sugar control. To avoid consuming too many calories, it is vital to take them in moderation.
The preparation of some processed banana products might make them less suitable for people with diabetes. For example, some food manufacturers market dried banana chips as a healthy treat or snack. However, these may contain added sugars or syrups to enhance flavor, which could increase blood sugar levels.
Banana chips or crisps are processed primarily from plantains. It is also possible to utilize the cooking-type cultivars, viz., 'Bluggoe' ('Saba' and 'Monthan').
Despite being flavourful, these are considered a healthy alternative to potato chips and are preferable to add to your weight loss diet. Banana chips can be tasty and satisfying but their health depends on how they are prepared and consumed.
It will take 6 hours to to make air fryer dehydrated bananas. Just arrange the banana slices in a single layer in the air fryer basket, select the dehydrate function and set your time to 6 hours. Personally, I think actually air frying the chips is the way to go because it's so fast, but dehydrating will work as well!
Why are my homemade chips not crispy? It's likely that too many chips were cooked at once (a crowded pan is never a good thing) and doing so means the temperature of the oil decreases, resulting in soggy, greasy chips.
It's possible that the bananas haven't been dehydrated long enough if they're still soggy after the initial cook time. Also, if you used overly ripe bananas that you weren't able to cleanly slice, they may be too ripe.
Specifically between 350-375 degrees F. If your oil is not hot enough, the plantain chips will be too limp or they become chewy and hard; if your oil is too hot, the plantain simply burns fast.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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