Banana chips
These crispy, chewy banana chips are great as a snack, or sprinkle them over your morning porridge instead of fresh banana. Our method is oven baked – see our recipe tip below for an air fryer version.
Ingredients
- 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonal
- light rapeseed, vegetable or sunflower oil
- 1 lemon, juice only
- ground cinnamon (optional)
Directions
- Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil.
- Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat.
- Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour.
- Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool.
- Leave to cool completely before serving or storing in an airtight container.
