Sweet Sunday: Nearly Crisp Banana Chips
I was in need of a healthy sweet Sunday afternoon snack, I looked no further than the ripe (but not bruised) bananas on the counter. On a whim, I decided to try to make banana chips based a recipe I pinned on Pinterest. The first time, the chips were a little moist, even after letting them cool. They were slightly sweet, with hints of nutmeg. The second time I decided to cut the slices thinner and look up more information about making banana chips. Apparently I needed to put them back in the oven for another 2 hours after I flipped them the first time. This second time I made them, they came out more crisp. I also added cinnamon and enjoyed the warm spiced flavor paired with the mellow flavor of the baked banana slices. Next time I will cut the slices even thinner to ensure that all of them are crisp. The verdict: if you cut the slices thin they will come out as light and delicious banana crisps (with a slight caramel flavor and color).
Ingredients and directions for banana crisps:
*Serves 1 (1 banana per person – the slices shrink down as you cook them)
*Cook time: 2 hours per side
1/2 of a lemon, juiced
1/4 tsp of cinnamon, nutmeg, or both depending on your preferences
1- Preheat the oven to 200 degrees. Then slice the banana very thin (less than 1/4 of an inch thick – maybe an 1/8 of an inch).
2- Coat the slices in the lemon juice. I poured the lemon juice in a bowl and tossed the slices with it. Then sprinkle with the spice of your choice.
3- Cook the first side for about 2 hours, then flip the slices. Cook for about 2 more hours. Take the chips off of the pan to air out on a cookie rack for about 15 minutes (or until moisture is gone). Enjoy!
Ultimately, this was an easy and enjoyable snack that tasted great when the chips were crisp!