This took a few attempts to get just right! Try not get frustrated if your banana chips don’t turn out the first time. You have to have some patience with this one. We love these as they’re a crunchy alternative to potato and tortilla chips and don’t have the extra oil or sugar that the prepackaged banana chips contain. Serve your banana chips with a peanut butter alternative for a healthy, protein filled, safe afternoon school snack.
• 2 slightly underripe bananas
• 1/4 cup lemon juice
• Cooking spray
Preheat oven to 225 degrees
1. Place a piece of parchment paper on a oven safe tray and coat with cooking spray
2. Slice bananas into 1/8″ pieces (pretty thin).
3. Pour lemon juice into a small bowl. Dip each banana slice into the lemon juice and place evenly on the tray. This prevents the bananas from turning brown in color. It allows them to keep their yellow shade.
4. Place tray in the oven and bake for 2-3 hours turning once hallway through.
5. Remove and allow to cool. Serve and enjoy!