Of the nearly 200 countries on our planet, about 130 with tropical climates grow bananas. The majority of the bananas eaten in Canada come from South America. A very small number of organic and fair-trade bananas are available from this industry full of challenges. Still, bananas remain a staple in Canadian kitchens and throughout the world. Best known for their potassium contribution, they also supply vitamin B6, fibre and about 100 calories each while being naturally packaged for easy transport.
When there are too many bananas getting overripe on the kitchen counter, cutting them into chunks and tucking away in the freezer for later use in banana bread, muffins or smoothies is perfect. But, if the freezer is full or simply for a change, here’s a 2-ingredient snack the kids will devour. Minions love them too!
These are best made on a cool day when you don’t mind the oven being on for so long. They smell delicious as they dry.
Dried Banana Chips Makes 4 servings
- 4 or more just ripe bananas (a big batch is ideal as these won’t last long)
- juice of half a lemon
- Optional: cinnamon
- Preheat oven to 250⁰F and line a baking sheet with parchment paper.
- Peel and slice bananas into coins or diagonal slices a maximum of 1/8 inch thick.
- Place on baking sheet (they can be close together) and lightly brush with lemon juice. If desired, sprinkle lightly with cinnamon.
- Bake for 1 hour, flip the chips over and continue baking for 30-45 minutes or until dried. If you have access to one, a food dehydrator is also a great way to make banana chips.
Enjoy once cool and crispy or store in freezer until needed.
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