How to Make Banana Chips With a Food Dehydrator
Slightly brown-flecked bananas will have the sweetest, most concentrated flavour when dried.
Peel the bananas. Slice bananas into 1/4-inch or 3/8-inch chips.
Dip each banana slice into the lemon juice. This lessens browning of the banana chips and adds a bit of vitamin C back into the banana.
Shake off the extra lemon juice and lay the banana slice on the dehydrator tray. Leave enough space between banana slices on the tray to allow sufficient air flow for drying.
Fill the available dehydrator trays with banana slices. Put the trays into the dehydrator and set initial temperature to 150 degrees Fahrenheit and dry at that temperature for the first two hours.
Turn the temperature down to 130 degrees Fahrenheit after two hours. From here it will take another six hours for bananas to fully dry.
Half way through, stop the food dehydrator and flip over all the banana slices. The slices are easy to peel off the dehydrator tray when they are warm, and turning ensures dryness.
Test for dryness. If the banana chips are leathery to crisp, they are done.
Cool the banana chips for a few hours in the food dehydrator before removing them. Pack dried chips into plastic bags when they are fully cool. Store at room temperature.
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