Peel the bananas and slice them evenly into thin rounds (about ⅛ inch thick) for uniform cooking.
2. Add Flavor:
In a small bowl, mix lemon juice, honey (if using), and cinnamon powder.
Lightly brush or toss the banana slices with the cinnamon mixture, ensuring they are evenly coated.
3. Arrange on Baking Sheet:
Preheat your oven to 120°C (250°F) or set your dehydrator to the banana chip setting.
Line a baking sheet with parchment paper. Arrange the banana slices in a single layer without overlapping.
4. Bake or Dehydrate:
Place the baking sheet in the oven or use a dehydrator.
Bake for 2-3 hours, flipping the slices halfway through, until they are crispy and golden. The exact time depends on the thickness of the slices.
5. Cool and Store:
Allow the banana chips to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Serving Suggestions
Enjoy as a standalone snack.
Add to yogurt, oatmeal, or cereal for extra crunch.
Pair with peanut butter for a satisfying treat.
Cooking Tips
Use firm bananas for easier slicing and better results.
Adjust the cinnamon to your taste preference.
Ensure slices are thin and even for consistent crispiness.
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