While not the most nutrient rich fruit available, bananas are chalked full of vitamin C, B6, potassium and magnesium, but best of all they possess a form of fiber called resistant starch that keeps your body fuller longer and helps reduce fat accumulation in the body. That being said, think outside the box and experiment with different ways to eat this wonderful fruit that’s both good and good for you. They can be fried, boiled and baked, but we’re going to focus on the baked with this simple recipe!
- 2 ripe bananas, peeled
- Juice from 1 lemon
- Kosher salt (optional)
- Preheat oven to 200 degrees F.
- Peel and slice each banana into ¼ inch thick slices, dip in lemon juice and place on a parchment lined baking sheet. (Sprinkle with salt before baking if you desire a salty sweet chip.)
- Bake for 2-3 hours. Remove from oven and cool completely before storing. (The longer you bake the chips the crispier they will become. Adjust cook time according to desired consistency. Baking for 6-8 hours will yield a hard crisp chip more in line with store bought banana chips without frying in oil or adding extra sugar.)
- Yields 60-70 chips.
Make sure you check out my other easy recipes!
This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello