I wouldn’t usually make something so tedious but I somehow inherited a real amount of very ripe bananas.
I should clarify. I was walking by the warehouse doors at my work and some guy was ranting about bananas to an uninterested crowd. I told him I liked bananas and he told me he did too, and he had a lot of them. I asked him why he had a lot of bananas, to which he replied, “I like having bananas with my milk in the morning.” He then asked me if I wanted some bananas, and I said sure. This is not a joke, the guy opens the side door of his van and there are hundreds of bananas.
Anyway, so I ate a couple and then made banana chips with the rest.
4 ripe bananas
1 tsp coconut oil
1 tsp salt
1 tsp ground cinnamon
1/4 cup lemon juice
This is one of those things you can screw up really easily so read carefully. Total cooking time is 2 hours.
Grease 2 baking sheets with coconut oil.
Slice bananas about 1/8″ thick and place on sheets.
Evenly spray lemon juice all over the slices and then season with salt and ground cinnamon. The lemon juice will make it crispy and the cinnamon will make your home smell amaziiiiing. This works better on convection but not necessary.
Preheat oven to 200F. Leave for one hour and then flip over slices. One more hour on the other side. The oven needs to be set at 200F because you are not trying to cook the bananas, you are trying to dehydrate them… which takes a while.
Overall, this was a lot of work for a small reward but we did it.