Super easy, school-friendly, naturally sweet... what more could you ask for?
Banana chips still boast the nutritional benefits of bananas- like hypertension prevention or heart function support to name a couple- while giving you the sweet crunch to satisfy a sugar craving. These are perfect as a snack or as a dessert.
Moreover, the prep is so simple and quick that you can have the kitchen cleaned and check off a few house errands during the cook time! How about that for a back-to-school recipe?
Yield: 4 servings (1/2 banana per serving)
10 minute prep | 1-3 hours cook time | 1-3 hours total
2 ripe bananas
1 tbsp honey
1 tbsp cinnamon
To prevent burning one side and leaving the other soft with an older oven, set to 170F and cook for 2-3 hours. If you have the luxury of a new convection oven, a higher temperature of 250F for 1-2 hours will do the trick.
Once you’ve decided on your appropriate temperature, it’s time to chop! Peel and cut the bananas as thinly (and EVENLY) as possible. The thinner they are, the less time they need to cook, the more chips you get and the crispier they will be!
Mix the honey, cinnamon and banana slices in a small bowl so that all of the slices are coated with the honey and cinnamon mixture. Place the slices in a single layer on a small oven rack, we used one from a toaster oven, and then place on a cookie sheet to put in the oven. The cookie sheet will catch any of the slices or honey that fall.
Keep checking! Every oven is different so the times and temperatures are approximate. We wanted crispy chips, so we cooked ours at 250F for 2 hours, flipping the slices about half way through.