Ingredients
Equipment
Method
- Preheat oven to 200°F (95°C). Line two large baking sheets with parchment paper or silicone baking mats. Lightly grease if desired.
- Peel bananas and slice into even 1/8- to 1/4-inch thick rounds using a sharp knife or mandoline slicer.
- Dip banana slices briefly into lemon juice to coat both sides. Shake off excess liquid.
- Arrange banana slices in a single layer on baking sheets without overlapping.
- Bake for 1 hour, then flip each slice carefully.
- Return to oven and bake for an additional 1 to 1.5 hours until dry, golden, and leathery.
- Transfer chips to a wire rack and allow to cool completely for 20–30 minutes to fully crisp.
Notes
For the crispiest chips, slice bananas evenly and allow them to cool completely after baking. Chips will continue to crisp as they cool. Store in an airtight container to protect from humidity.
