- 4 ripe bananas
- Spray oil
- Fresh lemon juice
- Cooking sheet
- Chip slicer
- Preheat oven to a temperature of about 150° F.
- Using the chip slicer, prepare regularly thick banana slices (about ¼ inch thick).
- Be ready with a flat cooking sheet; spray oil to this sheet to avoid sticking.
- Lay the banana slices over the sheet, making sure that they are not overcrowded. Or else, you can leave some space between two slices, so that they do not stick together while baking.
- After you are done arranging the banana slices, sprinkle fresh lemon juice. This will give a desirable color to the chips, while preventing them from browning.
- Place the sheet with the banana slices in the oven and cook for about 1 hour. Then, check whether the banana slices are dehydrated completely or not.
- If required, bake the banana chips for another half an hour. By this time, your chips will be dried and crispy. Remove the sheet from the oven and carefully lift the banana chips with a wooden spatula. Allow them to cool down before transferring in an airtight container.