My son, on the other hand, loooves bananas. But he only like them when they are still green. Once they ripen and get a bit mushy, he is done with them. And I'm not going to eat them then, because they make my throat itch. So we usually have some bananas leftover that have to be creatively used either before they ripen or shortly after. Last week, I used a pair of overly ripe bananas to make Banana-Nut Bread. This week, I am going to attempt Banana Chips.
This is a very simple recipe, and I see it pop up on Pinterest a lot, so I hope it actually works and tastes good. I'm curious to see if Radin likes banana chips too. If so, I can make batches of these for snack packs on the go.
You basically just need a few bananas, some lemon juice, and an oven. Cut up your bananas into think slices, dip them into the lemon juice, and place them on a cookie sheet.
I lined my cookie sheet with parchment paper, but I don't think it is necessary. Now pop them into the oven at 200 degrees for 2 hours, flip them, and put back into the oven for another 1 1/2 to 2 hours.
Currently, my bananas are in the oven for the first two hours. I will update at the two hour flip mark and then again when they are done! I really hope this turns out okay, as it sounds super yummy and like a good snack for Radin.
I checked the bananas after an hour because they smelled so good, yet also smelled like they were close to getting burnt. The banana chips were already pretty crispy, so I decided to go ahead and flip them early.
Baked Banana Chips
Ingredients
2 bananas
lemon juice
Directions
Preheat oven to 200 degrees.
Slice bananas into thin medallions.
Dip bananas into lemon juice and place onto baking sheet.
Bake for 2 hours at 200 degrees.
Flip bananas and bake for another 1 1/2 to 2 hours, until crispy.
Let cool and enjoy!
