Banananananana Chips

Last week, I got a bazillion bananas from AmazonFresh because of a deal, and I honestly wasn’t sure how many I was going to get. I have learned my lesson.

In hindsight, I should have gotten the ones that were slightly “green” – would have lasted a little longer.

Even with Eric eating at least two bananas a day (I can’t STAND Banana), we had several left that were on the edge of going bad. Originally, Eric had said he was going to make Banana Bread, but that hadn’t happened, and since we’re off to RTX this weekend down in Texas, I didn’t want them to go to waste.

During my prowl through Pintrest last night, I came across the following suggestion:

Homemade Banana Chips

 

“- Slice banana into thin chips, dip in lemon juice, and spread on a cookie sheet.
– Bake for 2 hours @ 200 degrees and flip. Bake for another 1.5-2 hours or until crisp.
– They wont be totally crisp in the oven, but will harden as they cool
– IMPORTANT STEP: Spray the cookie sheet with oil!”

 

I used the majority of about 7 bananas that were just on the edge of being totally brown, not using any part that was serious bruised. I did this both at the request of Eric (who can’t stand the brown parts) as well being unsure how well they’d hold up during the preparation process. I used two small lemons, and while at first I thought I had too much lemon juice, I’d nearly run out of juice in the end.

Halfway through the baking process. The “wet” looking ones have just been flipped over to bake.

Eric says they smelled great as they were baking in the oven – I couldn’t smell anything, so I think it was all in his head 😛

I let them go for the full 4 hours suggested baking time, mostly because I figured I check at the 1.5 hour mark, halfway through the second hour and if they looked like they were burning, I’d pull them out. I then forgot, and went on to watch several episodes of Hell’s Kitchen.

Thankfully I’d set the timer for the 2 hours, or it could have turned out very poorly in the end.

Ready to dry out and get the “chip” texture – Eric confirms that at this point, even without the normal crunch, they taste good.

As you can see by the shine on the ones closest to the camera, I was a little heavy on the cooking spray I used on the foil lined baking tray, I’m hoping some of that will disappear as they dry out a little. I only lost two chips to the process because they got a little stuck, but clearly, I need to work on my technique. Good to know for the future.

All in all, not a bad attempt I think.