October 12, 2012 October 12, 2012/ Morgan
I won’t do this often, I promise, but I have not personally tested this recipe. NOW WAIT!!! The Mr. did and the kiddo did but I am allergic to bananas. Seriously. Isn’t that lame? It’s mostly lame because it started happening as I got older and then turned into a full on problem. So I’ve tasted banana bread and homemade banana ice cream. I know what I’m missing, people.
So I can say this about the recipe: it smelled amazing. They were all gone within minutes of cooling. I need to make these more often (My daughter will beg for a banana. I’ll give her one. She’ll eat two bites and then put it down somewhere weird. Maybe under my feet. And I’ll only find it later smashed into something with a bunch of hairs stuck all over it. These eliminate that problem.)
And have you ever checked the back of the package of banana chips at the store? A lot of the times they are deep fried and covered in sugar. Nuh-uh. Not for this mama’s family!
(This is one of those method recipes where I tell you how but you determine how much!)
A few bananas (I made 2 bananas worth for this batch)
Juice of one lemon
A bowl of water
- Turn your oven on to 200º
- Now add the juice of the lemon to the bowl of water. This is going to keep your bananas from turning REALLY brown.
- Now peel the bananas (obviously) and slice them very thin. 1/4 – 1/8 inch thin.
- Throw the sliced bananas into the lemon water as you’re cutting them.
- Now take the slices out and put them onto a parchment lined baking sheet in a single layer.
- Cook the banana chips for 1.5 – 2 hours depending on how thick you sliced the bananas.
- They may seem a bit floppy at first but they will firm up as they cool.
- Oh and also they may seem stuck to the parchment but if you just wait and let them cool on the parchment paper it will be really easy to peel them off.
October 12, 2012/ Morgan/