My kids love bananas and can go through a bunch in the blink of an eye. Sometimes, for whatever reason, they sit on the kitchen counter, and I have to make a snap decision on what to do with the rapidly ripening fruit.
Often, I peel the bananas and freeze them, using the fruit for smoothies later.
Lately, I’ve been making banana chips. If I thought bananas went fast, these go faster. The boys gobble them up. Seriously, I have to hide them. They’re delicious plain or as a topping to yogurt or oatmeal.
10 bananas, thinly sliced (the more thinly sliced, the crisper they will be)
1 lemon, juiced
Preheat oven to 200° F. Cover a baking sheet with foil, parchment paper or a baking mat, and lightly grease with cooking spray. Sprinkle banana slices with lemon juice.
Arrange bananas in a single layer on baking sheet. Bake for 2 hours. Flip the slices, and then bake for an additional 1 1/2 hours. Remove from oven, and transfer the chips to a wire cooling rack. Cool completely. Store in an airtight container.
Nutritional Information: Calories Per Serving: 266, Fat: 1 g (0 g Saturated Fat), Cholesterol: 0 mg, Sodium: 6 mg, Carbohydrates: 68 g, Fiber: 8 g, Sugar: 36 g, Protein: 3 g.
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