I can never get my banana slices thin enough, and many of them tend to turn out a little on the chewy, jaw-working side of things! 😂 I remembered too late this time that I could have used my mandoline! Next time.
BANANA CHIPS
Peel and thinly slice fresh ripe bananas 1/8″ thick.
Toss in a little lemon or pineapple juice, opt.
Place a little apart on dehydrator racks or parchment lined baking sheets. Optionally, sprinkle with cinnamon and sugar, plain cinnamon or a little salt. Dehydrate 8-36 hrs (for oven, bake @ 250° F 1 1/2 to 2 hrs, flipping halfway through) until crisp when cooled. Store in airtight container up to 6 months. Freeze up to 12 months.
Remember to drink water as you snack on dehydrated foods!