- lemon juice
- kosher salt (optional)
- cinnamon (optional)
- Peel the bananas and slice them very thin. This is important! Brush with lemon juice to prevent excessive browning.
- Bake at 250F (or use a dehydrator) for about 1½ – 2 hours turning half-way through baking time. Let cool completely before storing.
- For savory banana chips sprinkle with salt. If you have more of a sweet tooth use cinnamon and riper bananas.
Recipe courtesy of All She Cooks.