How to Make Banana Chips
I Love Banana Chips.
And even though I know I can get this healthy snack at a few of the stores in my area, I prefer the fresh flavor of homemade.
And since they’re really so easy, why not make homemade? All you have to do is slice them up, lay them out, turn the dehydrator on, and walk away.
Have you wondered about how to make banana chips? 
Dehydrator or Oven
There are several different types of dehydrators out there to choose from. I happen to have a L’EQUIP FilterPro Dehydrator, and I love it.
- Mine came with 6 sturdy but vented trays and mats with a center support, just in case you need more trays (Yes. It’s actually expandable)
- This dehydrator moves filtered air through the trays for a cleaner dehydration
- The time setting and temperature setting make it easy to control based upon what I’m dehydrating
- It’s slightly over $100, but just barely. The L’EQUIP worked for my budget too.
But even if you don’t have a dehydrator, no fear. You can still use your oven…particular if you have a convection oven.
Just set your oven temperature at it’s lowest setting, use trays with parchment paper lining, keep your oven door opened a few inches, and if not using a convection, then turn on a fan nearby.
Enjoy these deliciously dehydrated treats!
- 3-4 Bananas (peel early brown spotted bananas and cut out any bruised parts)
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Set your necessary trays for easy access when laying out slices of banana.
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Slice each banana as thinly as possible and lay the slices flat on your tray, as close as possible but not touching.
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If you have a dehydrator with a temperature setting, set the temperature at either 135° for normal dehydration or 119° or less to preserve more nutrients, and dehydrate to your desired dried preference.
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Lay parchment paper on the needed number of trays.
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Slice each banana as thinly as possible and lay the slices flat on your parchment paper as close as possible but not touching.
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Set the temperature on your oven at the lowest setting available, put in your now filled trays, and dehydrate to your desired dried preference.
- The low temperature setting is reported to maintain the nutrient availability with 119° or less being the most frequently recommended that I've heard.
- Consider only dehydrating what your family will enjoy for about 2 days or vacuum seal to avoid spoilage.
- Use a ceramic knife might minimize fruit browning.
- If preferred, soak slices in lemon water for approximately 2 minutes before distributing on trays to help limit browning.
- Understand that humidity in your area will affect dehydration.
Variations
I prefer dehydrating low and slow, in order to maintain the benefits of the vitamins and enzymes available in the food.
But if you’re just looking to make banana chips regardless, set your temperature at 135° and expect a shorter bake time.
Consider eating dehydrated fruit alone or mix them together and a nuts and seed for some great trail mix. Some combination suggestions include:
- pecans, almonds, cashews, or pistachios
- dehydrated apples, figs, apricots
Also some soak the banana slices in lemon water for a few minutes before dehydrating to keep the yellow coloring. I don’t, since the color changes is minimal + that would just add one more step for me.
Looking for Other Snack Ideas?
Be sure to check other posts on the website for more healthy food ideas including:
