Banana Chips
Looking for a healthy snack that’s both delicious and easy to make? Look no further than banana chips! These crispy treats are made by slicing ripe bananas and dehydrating them until golden brown. They make for a perfect on-the-go snack, or a delightful addition to your breakfast and desserts. Let’s dive into the details of this delightful recipe that brings out the natural sweetness of bananas while providing a satisfying crunch.
Ingredients
– 2 ripe bananas
– 1 tablespoon lemon juice
– 1 tablespoon coconut oil (optional)
– Pinch of salt (optional)
Servings and Cooking Time
This recipe makes about 2 servings. Preparation time is around 10 minutes, and cooking time varies based on the method used (oven or dehydrator).
Nutritional Value
Each serving (1 ounce) of banana chips contains approximately 150 calories, 0.5g of protein, 7g of fat, 36g of carbohydrates, 2g of fiber, and 10g of sugar. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 200°F (93°C) or set your dehydrator to 135°F (57°C).
2. Peel the bananas and slice them thinly (about 1/8 inch thick).
3. In a bowl, mix the lemon juice with a tablespoon of water.
4. Dip each banana slice into the lemon juice mixture to prevent browning.
5. If using coconut oil, melt it and brush it onto a baking sheet or dehydrator trays.
6. Arrange the banana slices in a single layer on the baking sheet or trays.
7. Sprinkle a pinch of salt on the banana slices if desired.
8. Bake or dehydrate for 2-3 hours, flipping halfway through for even cooking.
9. Check for crispness; they should snap when broken.
10. Once done, let them cool completely before storing.
Alternative Ingredients
You can substitute lemon juice with lime juice or vinegar to prevent browning. For a sweeter version, sprinkle cinnamon or a little sugar on the banana slices before baking.
Serving and Pairings
Banana chips can be enjoyed on their own as a snack, added to trail mixes, or used as a topping for yogurt and cereals. They also pair well with nut butter for a satisfying treat.
Storage and Reheating
Store banana chips in an airtight container at room temperature for up to two weeks. They can also be frozen for longer storage. When ready to eat, there’s no need to reheat; simply enjoy them as they are.
Cooking Mistakes
- Do not slice bananas too thick, as they will not dehydrate properly.
- Avoid overcrowding the baking sheet or dehydrator; give the chips space to crisp up.
- Ensure your bananas are ripe but not overripe for the best flavor.
- Do not skip the lemon juice; it helps maintain color and flavor.
- Check regularly while cooking to prevent burning.
Helpful Tips
- Try using different varieties of bananas for varied flavors.
- Experiment with spices like nutmeg or cayenne for a twist.
- For a sweeter treat, drizzle honey on the slices before dehydrating.
- Ensure complete cooling before storing to prevent moisture buildup.
FAQs
Can I use green bananas for chips?
Yes, green bananas can be used, but they will be less sweet and may have a firmer texture.
How do I know when banana chips are done?
Banana chips are done when they are golden brown and crispy. They should snap when broken.
Can I make banana chips without oil?
Absolutely! You can make them without oil; just ensure they are well coated with lemon juice.
Are banana chips healthy?
Banana chips can be a healthy snack option as they are low in calories and high in potassium, but watch for added sugars.
How do I make banana chips in an air fryer?
Slice the bananas, coat with lemon juice, and arrange in the air fryer basket. Cook at 300°F (150°C) for 15-20 minutes, shaking halfway.
Conclusion
Banana chips are an easy, delicious way to enjoy a healthy snack. With minimal ingredients and simple preparation, you can indulge in this crunchy treat anytime. Whether you make them for yourself or to share, banana chips are sure to be a hit!
Banana Chips
Ingredients
- 2 ripe bananas
- 1 tablespoon lemon juice
- 1 tablespoon coconut oil optional
- Pinch of salt optional
Instructions
- Preheat your oven to 200°F (93°C) or set your dehydrator to 135°F (57°C).
- Peel the bananas and slice them thinly (about 1/8 inch thick).
- In a bowl, mix the lemon juice with a tablespoon of water.
- Dip each banana slice into the lemon juice mixture to prevent browning.
- If using coconut oil, melt it and brush it onto a baking sheet or dehydrator trays.
- Arrange the banana slices in a single layer on the baking sheet or trays.
- Sprinkle a pinch of salt on the banana slices if desired.
- Bake or dehydrate for 2-3 hours, flipping halfway through for even cooking.
- Check for crispness; they should snap when broken.
- Once done, let them cool completely before storing.