How to make Banana Chips

Banana Bunch

A friend of mine had a bunch of extra bananas, must have had a big sale at the supermarket and she just couldn’t resist.  She asked if I wanted some and I told her I could surely put them to good use.  So I decided on banana chips, which takes very little prep time.  And the nice thing is its like the slow cooker, you turn the dehydrator on and let it run for 12 hours (I prefer to start it at night and have it do its work while I sleep).  So here is what I did…

Banana Slicer

First you peel all of your banana’s discarding all skins and strings, using a banana slicer, press each banana one at a time through the slicer to get even uniform slices (this will ensure all slices dehydrate at the same rate).

Dehydrating Bananas

Place the slices on the trays of your food processor with 1/2″ – 1″ spacing, once all of your trays are filled put the lid on the dehydrator, lock it and turn it on.  I have 12 bananas in 5 trays and they took 12 hours to dehydrate.

Banana Chips

This is the finished product, they are a little crunchy just like store-bought banana chips and they also have a slight chew to them.  There are no added sugars, preservatives, chemicals, flavorings or color enhancers.  These are simply bananas in their natural form only dehydrated.  They are great in trail mix, good as snacks dipped in peanut butter, add them to your baked goods, cereal, or put them on top of ice cream. Store these banana chips in air tight containers for 2 – 3 weeks, or package and freeze them for up to 3 months.

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