Prep Time: 5 minutes | Cook Time: 3 hours
- 3 bananas, ripe but not bruised (Overripe bananas, like for banana bread, can be used too, they'll just be sweeter)
- 1/2 cup freshly squeezed lemon juice
Preheat oven to 225 F.
Thinly slice the bananas, somewhere between 1/4 and 1/16 inch. The thinner you slice them, the crunchier they'll end up.
Dip the banana slices in the lemon juice, then transfer to a baking sheet lined with parchment paper. If you don't have parchment paper, be sure to grease the baking sheet to avoid sticking.
Bake until dry and slightly brown, about 2-3 hours. Take them out to flip halfway through. If they're sticking and too hard to flip at the halfway point, just bake them 20-30 more minutes before flipping.
Remove from oven and let cool completely on a wire rack. The longer they cool, the crisper they get. They may even be a little soft when they first come out of the oven, but they'll continue to dry out. Store in an air tight container and enjoy!
Want to mix it up? Try adding some spice. Cinnamon, salt, nutmeg, turmeric, and ginger are all tasty options. Or, have them over some yogurt and granola.