These dehydrated banana chips are incredibly easy to make and perfect for when you need a tasty and healthy snack on the go! Plus, it's a great way to use up any extra bananas that you have on hand! Whether you are needing a sweet treat to make for your next family road trip or simply looking for a fruit recipe to prepare for the kids, you can't go wrong with some crunchy banana chips!
Easy Dehydrated Bananas
If you are a fan of bananas or looking for an idea to prevent your extra bananas from going to waste, then this recipe is for you! Dehydrating bananas only requires some light prep work then the dehydrating machine takes over.
This recipe involves slicing firm but ripe bananas into thin slices and pre-treating each slice with a mixture of lemon juice and water to prevent any browning. The result is a delicious snack that's perfect for on-the-go or as a healthier alternative to traditional chips!
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🥘 Dehydrated Banana Chips
Since bananas will easily brown, a quick pre-treatment with an equal mixture of lemon juice and water is required to achieve a more desirable look. Make sure to coat both sides of each banana slice in the mixture.
- Bananas - 7 large bananas (cut into ¼ inch slices, *see notes)
- Lemon Juice - ½ cup lemon juice (with an equal amount of cold water as a pre-treating method, or use either a citric acid solution or ascorbic acid solution)
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Dehydrated Banana Chips
Dehydrating bananas is incredibly easy, the hardest part is cutting them all up and pre-treating the slices before you start! You will need a dehydrator, a cutting board, a mixing bowl, and a knife set to get started!
This recipe will make about 20 servings! If the whole family enjoys them, then you can easily prepare as many bananas as you like!
- Prepare. Peel and cut the 7 large bananas into ¼-inch slices one at a time.
- Pre-Treatment. Dip the slices into a bowl with ½ cup of lemon juice and ½ cup water as a pre-treatment method to prevent the slices from browning. Swish the slices around so that both sides of each banana slice are covered in the liquid.
- Transfer. Transfer the banana slices to a dehydrator tray and arrange them in an even layer with about a ½ inch of space between them. *Make sure to work in batches until all slices are filled on the dehydrator trays.
- Dehydrate. Place the trays into the machine and then close the lid. Turn the machine on to 135°F (57°C) and dehydrate the bananas for 6-12 hours or until dry. Rotate the trays at the 3-4 hour mark so that the chips all dehydrate at the same rate. *Note that dehydrating times will vary between different machines.
- Cool & Serve. Once the banana chips are dry and crisp, take them out and allow them to completely cool at room temperature before storing or serving.
If you'd like to try out other delicious dehydrated fruit recipes to make a fun mix or try them on their own, my dehydrated watermelon jerky and dehydrated pineapple are easy too! Enjoy!
💭 Angela's Tips & Recipe Notes
- Cut the bananas into ¼-inch slices, or into ⅛-inch for extra crispy chips.
- For the best flavor, pick out some firm but ripe bananas.
- 7 large bananas will make approximately 1 ½ quarts or 6 cups of dehydrated banana chips.
- Pretreat the bananas with fresh fruit, lemon juice, or either a citric acid solution or ascorbic acid (Vitamin C) before dehydrating them to prevent them from becoming brown as you cut into them.
- I recommend using a plastic liner in the dehydrator trays to prevent the chips from sticking to the tray and potentially breaking or tearing apart.
- If you're using a dehydrator without temperature control, simply check the fruit more frequently to keep tabs on when the banana chips will be done. These models usually heat at 125-165°F (52-74°C).
🥡 Storing
Store your dehydrated banana chips in a sealable storage bag or airtight container at room temperature for up to 2 weeks.
Conditioning The Banana Chips
Place the banana chips (in small amounts) in a glass jar or clear storage container for longer storage. Check on them every day to see if any moisture appears. When and if you see moisture in the container, place the chips back into the dehydrator to dry them again.
This process is called conditioning and is recommended to prevent mold. Conditioned dried banana chips can store in a vacuum-sealed bag or an airtight container for 6 months to a year. If mold does appear, then you will need to throw out the entire batch.
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❓ Recipe FAQs
If you like crispier banana chips compared to a chewier texture, you need to cut the bananas into an ⅛-inch thickness. Also, you can dehydrate them longer if they are still chewy to get more moisture out.
When dehydrated banana chips are conditioned and properly stored in an airtight container, they can last up to 6-12 months. Make sure to store the banana chips in a dry and dark place.
No! Dehydrating bananas only causes the removal of the water content of the fruit. So you're left with a more concentrated source of vitamins and minerals.
😋 More Tasty Snacks
- Air Fryer Meatballs - Whipping up some delicious meatballs is incredibly easy with the air fryer!
- Zucchini Fritters - This recipe is an easy way to transform your favorite summer squash into a dish that will be enjoyed by adults and kids alike!
- Ranch Roasted Pumpkin Seeds - These tasty pumpkin seeds are tossed in olive oil, paprika, salt, and a Hidden Valley Ranch dry mix packet!
- Pretzels - Homemade pretzels are surprisingly easy to prepare and are perfect for serving at any family gathering!
- Air Fryer Frozen Popcorn Chicken - Make wonderfully crispy popcorn chicken to enjoy as a snack in just 10 minutes!
- Boneless Chicken Wings - These boneless chicken wings are convenient to make for parties or just because!
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📖 Recipe Card
Dehydrated Banana Chips
Ingredients
- 7 large bananas (cut in to ¼ inch slices, *see notes)
- ½ cup lemon juice (with an equal amount of cold water as a pre-treating method, or use either a citric acid solution or ascorbic acid solution)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Peel and cut the bananas into ¼-inch slices one at a time.
- Dip the slices into a bowl with lemon juice and water as a pre-treatment method to prevent the slices from browning. Swish the slices around so that both sides of each banana slice are covered in the liquid.
- Transfer the banana slices to a dehydrator tray and arrange them in an even layer with about a ½ inch of space between them. *Make sure to work in batches until all slices are filled on the dehydrator trays.
- Place the trays into the machine and then close the lid. Turn the machine on to 135°F (57°C) and dehydrate the bananas for 6-12 hours or until dry. Rotate the trays at the 3-4 hour mark so that the chips all dehydrate at the same rate. *Note that dehydrating times will vary between different machines.
- Once the banana chips are dry and crisp, take them out and allow them to completely cool at room temperature before storing or serving.
Notes
- Cut the bananas into ¼-inch slices, or into ⅛-inch for extra crispy chips.
- For the best flavor, pick out some firm but ripe bananas.
- 7 large bananas will make approximately 1 ½ quarts or 6 cups of dehydrated banana chips.
- Pretreat the bananas with fresh fruit, lemon juice, or either a citric acid solution or ascorbic acid (Vitamin C) before dehydrating them to prevent them from becoming brown as you cut into them.
- I recommend using a plastic liner in the dehydrator trays to prevent the chips from sticking to the tray and potentially breaking or tearing apart.
- If you're using a dehydrator without temperature control, simply check the fruit more frequently to keep tabs on when the banana chips will be done. These models usually heat at 125-165°F (52-74°C).
- To store: Store your dehydrated banana chips in a sealable storage bag or airtight container at room temperature for up to 2 weeks. Place the banana chips (in small amounts) in a glass jar or clear storage container for longer storage. Check on them every day to see if any moisture appears. When and if you see moisture in the container, place the chips back into the dehydrator to dry them again. This process is called conditioning and is recommended to prevent mold. Conditioned dried banana chips can store in a vacuum-sealed bag or an airtight container for 6 months to a year.
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