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!
7largebananas(cut in to ¼ inch slices, *see notes)
½cuplemon juice(with an equal amount of cold water as a pre-treating method, or use either a citric acid solution or ascorbic acid solution)
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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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