John Myers
Banana chips are always a tasty snack and if you make them yourself they are also really healthy. In the instructions below, we will tell you how to make your own banana chips.
Make banana chips yourself – that’s how it works
Compared to store-bought banana chips, homemade banana chips are also healthier. They are not made to last longer with additives and are fried in oil. As a result, they are not only lower in fat, but in contrast to the high-calorie snack from the supermarket, they also have significantly more vitamins. With a little patience, you can easily make your own banana chips.
- The time required to make your own banana chips is relatively high, so you should process several kilograms of bananas (3-4 kg) at the same time.
- First, preheat your oven to between 50 and 60 degrees. If the temperature inside the oven is too high, the fructose will begin to caramelize and the banana chips can burn. Tip: Set the controller to “Convection” to later dry several trays with banana slices at the same time.
- Peel the bananas you have bought and remove any fruit strings that may still be sticking.
- Place the peeled bananas on a cutting board and cut them into 2 to 4 mm thick slices one at a time. Note: The thinner the slices are, the faster they can dry, but also break.
- Now arrange the freshly cut slices, slightly apart, on a piece of baking paper. Use parchment paper underneath. Prepare several baking sheets at the same time and then put them together in the preheated oven.
- The banana slices now have to dry in the oven for six to eight hours. Try your homemade chips from time to time to get them out of the oven at the best consistency. The chips must be as dry as possible so that they break with little effort.
- After the drying time, allow the banana chips to cool long enough. After the cooling process, store them in sealed disposable or screw-top jars.
- Of course, you can also refine your banana chips with various spices such as curry, vanilla sugar, chili, or cinnamon.
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