
These dehydrated banana chips taste like sugarcoat ! Dried banana chips are an addictive gluten-free, vegan nosh .

Reading: Dehydrated Banana Chips
This recipe uses the oven to dehydrate the banana, but a dehydrator would yield a exchangeable consequence. These are great for snacking, and you can besides use these dehydrated banana chips to make homemade banana Larabars .
Contents
Dehydrated Banana Chip Tips
The key to getting a good batch of dried banana chips is to cut the bananas into uniformly thin slices. I aim for ¼ edge thickness, but if you cut them a little chummy, that ’ ll work, excessively .
Use olive oil, coconut oil, or avocado anoint to grease the cookie sheets. Coconut oil will give them a slenderly tropical season .
You may be able to remove the dehydrate banana chips from the baking sheets with a spatula, but I find it easier to merely peel them off by hand. They can be stored in an airtight container at room temperature for at least two weeks. Grab a handful when your sweet tooth hits, or stir them into a bowl of homemade granola .
How to Make Banana Chips in a Dehydrator
To make dried banana chips in a dehydrator, you won ’ t need the petroleum. Simply layer the banana slices on the trays in your dehydrator and cook them at 135 degrees for approximately 8 hours for chewy dehydrated banana chips. Keep an eye on them for the last match hours so you can remove them when they reach the texture you want .
For more delicious dried yield snacks, try these homemade apple chips or these dried strawberries and peaches .
Dehydrated Banana Chips
Dehydrated banana chips are an addictive gluten-free, vegan snack. (
$.21 per serving)
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Prep Time:
5
minutes
Cook Time:
3
hours
Total Time:
3
hours
5
minutes
Read more: Heart Healthy Foods We Love And This Is Why!
Servings:
6
Calories:
88
kcal
writer :
Ingredients
- 2 tsp. olive oil ( or coconut oil, avocado vegetable oil )
- 4 ripe bananas
Instructions
Preheat the oven to 175 degrees,
and lightly coat 2 cookie sheets with the oil.
Thinly slice the bananas (¼ inch thickness is ideal), and arrange them in a single layer on the cookie sheets.
Cook the bananas in the oven for about 3 hours, until they’re dehydrated but not rock solid.
Carefully remove the banana chips from the cookie sheets by gently peeling them off. Transfer them to a cooling rack, and let them cool completely before storing. These banana chips can be stored in an airtight container at room temperature for at least two weeks.
Nutrition Estimate
Calories:
88
kcal
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Price Breakdown
This recipe yields 2 cups of dehydrated banana chips, and it costs $1.23 to make. This comes out to $.21 per 1/3 cup serving. Try this recipe the adjacent time your dessert tooth hits .
note : This recipe was in the first place posted in 2013, and it was updated in 2019 .