Ingredients
Equipment
Method
- Preheat a conventional oven to 200°F (95°C). Line a baking sheet with parchment paper and position one tray on the middle rack.
- Peel two firm yellow bananas and cut them into even rounds approximately ⅛ inch (3 mm) thick. Keep the thickness as consistent as possible.
- Arrange the banana rounds in a single layer on the prepared baking sheet without touching or overlapping. If desired, lightly brush the slices with the lemon-water mixture, blot away any puddles, and add the optional cinnamon sparingly.
- Bake gently and start checking after about 60 minutes. When a slice releases easily without sticking or tearing, flip the slices and continue baking. Allow approximately 2–3 hours total, checking more frequently toward the end and removing thinner pieces as they finish.
- Transfer the parchment with the banana chips to a cooling rack and let the chips cool completely for 20–30 minutes before checking their texture. If the cooled chips still feel moist or softer than desired, return them to the oven for another 15–20 minutes and check again after cooling.
Notes
Choose firm yellow bananas and slice them evenly about ⅛ inch (3 mm) thick for consistent drying. Baked banana chips may have crisp edges with slightly chewy centers rather than the hard crunch of fried chips. Cool the chips completely before judging their texture. If they still feel moist, return them to the oven for another 15–20 minutes. Store thoroughly cooled and dried chips in an airtight container away from heat and humidity, and enjoy within a few days.