BAKED BANANA CHIPS

Bananas are rich in potassium, which is vital for heart health and proper muscle function. Homemade baked banana chips are not just a simple snack; they are a versatile and nutritious option that also provides dietary fiber, which aids in digestion and helps you feel full. Try these scrumptious homemade baked banana chips. It's the only way I eat bananas now. With their delightful chewy texture and natural sweetness, it's no wonder that this has become the only way I eat bananas now. For me, making my own chips is worthwhile because I enjoy snacks, but I prefer to avoid processed options. If you’re looking for a delightful and healthy snack that satisfies your cravings without the guilt, then homemade baked banana chips are an absolute must-try. These treats are not only delicious but also easy to make, allowing you to enjoy the natural sweetness of bananas in a whole different form. Banana chips will be a delicious topping for fruit salads, yogurt, cereal, peanut butter sandwiches, or baked goods. You can add them to a container with nuts or raisins to make a delicious snack mix. Why choose homemade? Making banana chips at home gives you complete control over the ingredients and the process. By preparing them yourself, you can ensure that each chip is made with ripe bananas and just a touch of seasoning, if desired. These homemade banana chips are free from artificial additives, making them a wholesome choice for any snacking occasion. And kids love them. Even my husband eats these.

Homemade Baked Banana Chips

What You Will Need:

• Ripe Firm Bananas 2 (a few brown spots are okay). If the bananas are too green, they will not be sweet.

• Avocado oil 1 Teaspoon

• Lemon Juice 1 Tablespoon (or preferably 1/2 lemon - juiced)

• Coconut Sugar or Organic Cane Sugar* 1/8 Teaspoon (optional)

• Himalayan Pink Salt 1/8 Teaspoon (optional)

• Ground Cinnamon 1/8 Teaspoon (optional)

• Mandoline Slicer or Banana Slicer

How To Prepare: (This recipe will require several hours to prepare).

1. Make sure the oven rack is in the center of the oven. Preheat the oven to 210 degrees Fahrenheit. A low temperature is necessary to slowly dehydrate the bananas without burning them.

2. Line a baking sheet with parchment paper. Use a pastry brush to brush a very small amount of avocado oil onto the parchment paper and set the pan aside.

3. Add the lemon juice to a medium bowl or dish. Add the salt to the bowl. Mix well to dissolve. It's not necessary to use sugar or cinnamon. If you will be using sugar and cinnamon, mix the sugar and cinnamon together in a prep bowl or in a zipper bag and set aside. If you will only be using one of these spices, just add the one you will use to a prep bowl or zipper bag and set aside. *Sugar may be replaced with a low-carb sugar-free alternative.

4. Peel the bananas and carefully slice them. I like 1/4 inch slices and a diagonal cut. You can also use a banana slicer or mandoline slicer. Place the slices into the lemon juice and gently coat. It is easier for me to do this with a fork. Place the fork under the slices and flip them over.

5. Using the fork, place the slices (close together, but not touching or overlapping) on the prepared baking sheet.

6. Place the baking sheet with the banana slices into the preheated oven for 1 and 1/2 hours. After the banana slices have been baking for 1 and 1/2 hours, remove the pan from the oven and place it on a heat-safe mat. Carefully flip the slices over and sprinkle the sugar and/or cinnamon to the slices. Rotate the pan and promptly return the pan to the oven for another 1 and 1/2 hours. Do this step, even if you're not using the sugar or cinnamon. If you prefer a crunchier, more dehydrated texture, you can leave the banana slices in the oven another hour or 2. But make sure you're watching them closely so that they will not not burn. We prefer the chewy texture.

7. After the 3 hours, when you remove the pan of banana chips from the oven, place the pan on a heat-safe mat. Allow the banana slices to remain on the pan for about 10 minutes. You can enjoy these delicious treats after they've cooled down. If you have a few bananas and you're afraid they'll go bad before you can eat them, make banana chips. Give this recipe a try. Your taste buds will thank you!

Storage: The baked banana chips can be stored in an airtight container in a pantry or on the countertop for a maximum of 1 week, if they last that long.

Always consult your healthcare providers and/or nutritionist concerning diet changes, proper nutrition, lifestyle changes, weight loss and/or exercise programs! Many blessings on your life's journey! OLG