Fresh Banana Chips

Banana chips are nothing new but they don’t get enough recognition. These chips are a healthy alternative to potato chips and you can eat a lot more of them too!


  • 10 ripe , but firm bananas, thinly sliced
  • freshly squeezed lemon juice (1 lemon is plenty)


Preheat oven to 200F.

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 2 hours, flip the slices with a metal spatula, and continue to bake for 1.5 hours longer, or until desired crispness.

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.

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