• bananas
  • lemon juice
  • water
  • 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.


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