This Dehydrated Banana Chips recipe is a simple way to make a yummy AIP snack the whole family with love. The recipe has three flavor options: plain, sour and cinnamon. This recipe will also help to cut costs as it’s just a fraction of the price of store bought dehydrated banana chips.
How long does it take to dehydrate bananas?
It takes a long time in the dehydrator - 6 to 7 hours. However, you don’t need to hover over it so you can put the bananas in the dehydrator in the morning and not worry about them again until the evening.
How to Dehydrate Bananas
If you are going to flavor your banana chips then combine all the ingredients in a large bowl then toss to coat. If not, just skip to the next step.
Place the banana slices in a single layer on the dehydrator shelves.
Cook for 6-7 hours at 160 degrees or until crisp. The plain and sour banana chips will cook faster than the cinnamon.
Tips of Making the Best Dehydrated Banana Chips Recipe
- Use just ripe bananas to make it easier to slice. They are also less likely to fall apart as you prepare them.
- I’m using a Nesco dehydrator. This recipe fills up all the trays.
- The Cinnamon Dehydrated Banana Chips will take longer to cook than the others. The coconut oil keeps them moist so the cooking time will be much closer to 7 hours. However, if you are inpatient, you can always take them out a little early and eat them semi soft. Some people (my husband) actually prefers them slightly soft and chewy where they kinda taste like a soft baked banana bread cookie.
- It’s a good idea to store these in the fridge as they are preservative free which means they are going to go bad rather quickly. I’d eat them within 7 days, especially if they aren’t completely cooked through.
- Don’t eat all of these by yourself in one sitting which is hard because it just doesn’t seem like a lot of food. But remember, this recipe called for 6 bananas. That’s a lot of sugar and you need to make sure you don’t eat more than your body can tolerate.
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Dehydrated Banana Chips
Equipment
- Dehydrator
Ingredients
- 6 Bananas cut into 1/8 inch slices
To make Sour Dehydrated Banana Chips
- 1 Lemon juiced (about 2 tablespoons)
- 1 pinch Salt
To make Cinnamon Dehydrated Banana Chips
- 2 tablespoons Maple Sugar Omit for whole30, Coconut sugar is a good substitute
- 2 tablespoons
Coconut Oil
- 2 teaspoons
Ground Cinnamon
- 1/8 teaspoon
Salt
Instructions
- To make either the Sour or Cinnamon Dehydrated Banana Chips, combine all the ingredients in a large bowl then toss to coat. To make the plain Dehydrated Banana Chips, skip to the next step.
- Place the banana slices in a single layer on the dehydrator shelves.
- Cook for 6-7 hours at 160 degrees or until crisp. The plain and sour banana chips will cook faster than the cinnamon.
Notes
- Use just ripe bananas to make it easier to slice. They are also less likely to fall apart as you prepare them. However, ripe bananas will definitely be sweeter.
- I’m using a Nesco dehydrator. This recipe fills up all the trays.
- The Cinnamon Dehydrated Banana Chips will take longer to cook than the others. The coconut oil keeps them moist so the cooking time will be much closer to 7 hours. However, if you are inpatient, you can always take them out a little early and eat them semi soft. Some people actually prefer them slightly soft and chewy where they kinda taste like a soft baked banana bread cookie.
- It’s a idea to store these in the fridge as they are preservative free which means they are going to go bad rather quickly. I’d eat them within 7 days, especially if they aren’t completely cooked through.
- Don’t eat all of these by yourself in one sitting which is hard because it just doesn’t seem like a lot of food. But remember, this recipe called for 6 bananas. That’s a lot of sugar and you need to make sure you don’t eat more than your body can tolerate.
Nutrition
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Do you recommend using parchment paper on the trays to make cleanup easier and aid in preventing sticking?
No. Only because I'd be afraid that the bananas would also stick to the parchment. I found that my bananas popped off once they were totally dry.
How do you keep the bananas from sticking to the racks. They turn out good but I had to chip them off the racks. I made the plain ones.
You can try flipping them halfway. I also found using just ripe bananas helps. Super ripe bananas get super gooey and the gooeyness sticks to the pan.
I am not sure what I did wrong I combined sugar and the Cinnamon then I added the Syrup and Coconut oil which turned into a sick gooey paste
You need to just just ripe bananas that are still really firm otherwise they start to break down when you mix them. If it's not completely liquid, you could still spoon the bananas onto the dehydrator and dry it that way.
thank you bonaippetit for giving me wonderful information
No problem. Enjoy the recipe.