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.